Ranch-Style Eggs with Refried Beans

Serve this filling dish for breakfast, and you won’t have to be concerned about what to make for lunch.

"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008

Ranch-Style Eggs with Refried Beans

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    2 15-oz (420 g) cans pinto beans 2 tbsp white wine vinegar
    3 tbsp lard or vegetable oil 1 tbsp tomato paste
    1 onion, chopped 1 tsp ground cumin
    3 garlic cloves, chopped 1 tsp dried oregano
    1 vegetable stock cube, crumbled, or salt to taste 1/2 tsp sugar
    4 small dried hot red pequin chiles 4 corn tortillas
    1/4 cup boiling water 6 tbsp vegetable oil
    1/2 lb (750 g) ripe tomatoes, peeled 4 large eggs
    1 onion, chopped 1 avocado, pitted, peeled, and sliced
    2 garlic cloves, chopped 1 chopped cilantro
    1 tbsp olive oil


    Prep: 25 min Total: 60 min
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    • 1

      To make the beans, drain the beans, reserving some of the liquid from the can. Rinse the beans. Heat the lard in a frying pan over medium heat. Add the onion and garlic and cook about 7 minutes, until the onion is golden. Increase the heat to medium high. In batches, add the beans and stir and mash them with a wooden spoon, adding some of the bean liquid, as needed, to make a coarse puree. Add the stock cube and reduce the heat to low. Cook, stirring often, until thick.

    • 2

      To make the sauce, combine the chiles and boiling water in a small bowl and soak for 15 minutes. Drain, discarding the liquid. Puree the tomatoes, chiles, onion, and garlic in a blender. Heat the oil in a large frying pan over medium heat. Add the tomato mixture and cook, stirring frequently, about 5 minutes. Add the vinegar, tomato paste, cumin, oregano, and sugar and simmer over medium-low heat for 10 minutes.

    • 3

      To assemble, heat 4 tbsp of the oil in a frying pan over high heat until shimmering. Fry each tortilla for approximately 30 seconds on each side, until hot but not crisp. Transfer to paper towels. Add the remaining 2 tbsp oil to the pan. Add the eggs and fry according to your taste.

    • 4

      To serve, place each tortilla on a dinner plate and top with an egg. Spoon some of the tomato sauce over each, and garnish with the avocado slices and cilantro. Add a spoonful of the beans to each tortilla, and serve hot.

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