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In honour of my new home (Phoenix), I decided to put up a Mexican recipe this week.  Huevos rancheros, according to Wikipedia, is a dish different than the one I’m going to share.  But I think it’s okay, because other research indicates that this dish has morphed in to different creations all over the US, Mexico, and even in to Central America.  And besides, who’s gonna call the Food-Name Cops on me?  😉  The name of the dish literally means “Ranch Eggs,” and historically was served at a mid-morning breakfast for those who worked early in the day and needed to refuel before lunch.

This dish is delicious, uses some of my food storage & pressure cooker (although you could just as easily use canned beans), and is one of our rotation-meals in our once-a-week-vegetarian meal plan.  I’m not opposed to vegetarian cooking by any stretch, but I have to watch the carb/sugar content of the meals and focus on protein.  It’s a good stretch for my cooking skills to cook like this, but it’s also a good budget-boosting meal, because beans, eggs, and salsa are cheap.

Huevos Rancheros, Sue-Style

½ lb of cooked black beans (or 2 cans, drained & rinsed)
2 c. salsa
6 fresh eggs
cheese, sour cream, hot sauce, flour tortillas for serving

If you’re cooking your beans from food storage, soak them overnight, discarding the soak-water and rinsing well.  Cook on high pressure (8 min.) in pressure cooker, or to appropriate softness using another method of your choosing.  If using canned beans, rinse well.  Place cooked beans in a large skillet, stirring in 2 cups of salsa.  Heat gently (medium-low heat) until salsa bubbles.  Make “wells” in the bean and salsa mixture to accomodate fresh eggs; crack the egg(s) and put one per “well.”  Season eggs with salt & pepper and place a lid on the skillet.  Continue to cook and poach the eggs for 5-6 minutes, depending on how soft you like your eggs.

Remove pan from heat and serve piping hot – place a scoop of beans and one egg in a flour tortilla, sprinkle with cheese & hot sauce, add a dollop of sour cream (if desired), and enjoy!

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