|Black Beans with Melted Cheese and Tortilla Chips|
Note: I decided to use dry black beans since it's so budget friendly. The restaurant black beans were very soft and almost "melt in your mouth" texture. My husband does not like it too "mushy" so I decided to make them tender but still retain their texture. If you like mushy you can use a slow cooker and let them cook down.
|HUEVEOS RANCHEROS MADE WITH THE BLACK BEANS|
4 cups of dry black beans (soak in water overnight)
8 cups of chicken broth or vegetable broth (note)
1 large onions diced
1/2 cup of celery diced
3-4 green chilies diced (seed if you want less heat)
1 Tbs of grated garlic
1 Tbs of cumin powder
1 Tbs of chili powder (used for chili con carne)
1 tsp of dried oregano
red chili flakes to taste
salt and pepper to taste
Note: you can also substitute water and bullion equivalent for the broth. Remember to watch the salt if you do since bullion does intensify when you cook it down. Add water as needed to finish cooking the beans to your desired texture. **since I did not do these in a slow cooker... you may need less liquid.
Step 1: Soak your beans overnight before you proceed. Then rinse and drain your beans.
Heat a large pot with canola oil. Saute garlic for a few seconds and then add onions, celery and green chilies until they become tender. Then add the ground spices and saute for few seconds.
To make the Huevos Rancheros simply toast a tortilla and fry an egg. Spoon black beans dish over tortillas then the egg and grated Mexican style cheese or Monterrey Jack Cheese. Add hot sauce or salsa. Enjoy.
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