Saturday, November 5, 2011

Benedict Rancheros

Mmm.. Mexican.. yum...:)))
Okay, so I love Mexican food, cilantro, and beans.
I was at costco, strolling along the aisles, and then I spotted a whole pack of canned black beans!
I picked it up immediately without hesitation.
....what was I thinking??
They've been in my pantry for like, 9 months now. 
My original plan was to use a can of beans once a week for 8 weeks, but those cans just ended up sitting there, forgotten.
Two of them were donated at the canned food drive last week, one of them was used for pasta, and the rest were simply heated and eaten by... me!
Of course, I still have a few cans left... and I don't think I would ever buy them in bulk again!
So anyway, this was something I made to clean my pantry, to be honest.
My family is usually not crazy about beans, but they all loved this dish!
Just smuggling in some good ol' beans for my family:) 
They ARE meant to be good for you, right?

Benedict Rancheros
serves 2
Recipe adapted from Epicurious
1 jalapeno
1 tsp olive oil
1 small onion, chopped
1 clove garlic, chopped
1/2 tsp cumin
1 cup crushed tomatoes with juice
1/2 cup water, plus more as needed
2 eggs
black pepper & sea salt
1 Tbsp finely chopped cilantro*
1/2 cup canned black beans, drained
1/2 cup water
2 corn muffins (recipe below)

Cut jalapeno in half lengthwise. Scrape the seeds and reserve them for later use, and finely chop the flesh.
Heat oil on a skillet over medium heat and cook the jalapeno, onion, garlic, and cumin for 4-6 minutes.
Add the tomatoes and 1/2 cup water, bring to a boil, then simmer over medium low heat until it becomes a sauce-like consistency.**
Poach the eggs and keep warm in 120F water.
Taste the sauce, season, and add the reserved jalapeno seeds if you want it spicier. (I didn't add the seeds, and it was  mild to medium spicy). Stir in the cilantro, cover, and remove from heat.
Pour the beans and water into another skillet over medium heat, mash with a fork, then cook until thickened, about 3-4 minutes. Add water as needed.
Cut the rounded tops of the corn muffins and cut the bottom in half horizontally. Toast under a broiler, cut side up, until golden brown. Put the muffin on a serving plate, spread the beans, top with a poached egg, then the vegetable tomato mixture. Garnish with cilantro, if desired.

*I forgot to stir in the cilantro in the salsa, so I simply used it as a garnish at the very end!
**I had to simmer for a LONG time until it thickened even the slightest bit. The tomatoes were very watery:( I would use just 1/4 cup of water next time.

Corn Muffins:
Recipe adapted from Betty Crocker's New Cookbook
3/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 cup buttermilk
2 tbsp vegetable oil or shortening
1/2 tsp sugar
1/2 tsp salt
1/4 tsp baking soda
1 large egg

Preheat the oven to 450F. Grease the bottom and side of 6 muffin cups with shortening.
Mix all ingredients. Beat vigorously 30 seconds with a wooden spoon. Pour batter into muffin cups.
Bake for 10-15 minutes, until golden brown.