Huevos Rancheros
Huevos Rancheros Fresh Cranberry Beans taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
24 each corn tortillas, fried crisp
Fire Roasted Salsa (recipe follows)
Salsa Fresca (recipe follows)
Braised Cranberry Beans (recipe follows)
Twice Cooked Cranberry Beans (recipe follows)
6 cups shredded romaine lettuce
3 limes, juiced
3 Tbsp.cilantro leaves, chopped
24 each fresh eggs
California Guacamole (recipe follows)
3 each additional sliced Fresh California Avocados* and Salsa Fresca for garnish
As needed, olive oil
California Guacamole
12 large Fresh California Avocados*, peeled and seeded
3 each lemons, juiced
1 ½ each jalapeños, seeded and membrane removed, finely minced
17 ¼ oz. tomatoes, small dice
3 cloves garlic, finely minced
13 ½ oz.
red onion, small dice
1 ½ cups
cilantro leaves, washed, stemmed, finely chopped
As needed salt and black pepper to taste
Fire Roasted Salsa
15 ¾ oz. tomatoes
3 each jalapeños
27 oz. red onion, peeled
¾ cup olive oil
3 each limes, juiced
As needed, salt to taste
Salsa Fresca
17 ¼ oz. tomatoes, small dice
13 ½ oz. red onion, small dice
1 ½ each jalapeño, seeded, membrane removed, minced
⅜ cup cilantro leaves, finely chopped
3 each limes
As needed, salt to taste
Braised Cranberry Beans
As needed olive oil
6 cups fresh shelled cranberry beans, or other shelling bean
9 oz. carrots, peeled, chopped into large chunks
13 ½ oz. celery, chopped into large chunks
27 oz. onion, chopped into large chunks
3 heads of garlic, each cut in half
1 ½ each lemons
6 basil sprigs
As needed salt to taste
Twice Cooked Cranberry Beans
9 Tbsp. olive oil
27 oz. yellow onions, small dice
6 cups Braised Cranberry Beans, in braising liquid (1 batch)
3 pinches ground coriander
3 pinches ground cumin
As needed salt to taste
Directions:
- Per Order
- Coat the bottom of a sauté pan with Fire Roasted Salsa and Salsa Fresca and heat.
- For each serving top each of 2 crispy corn tortillas with the hot salsa and place on a warm serving plate, with the tortillas slightly overlapping.
- Top with hot Twice Cooked Cranberry Beans.
- Toss together romaine, cilantro and lime juice. Season with salt. Place evenly over the beans.
- Coat the bottom of a sauté pan with olive oil and over medium heat cook the eggs
- Sunnyside up. Place over the romaine.
- Garnish the dish with the California Guacamole, additional sliced Fresh California
- Avocados and additional Salsa Fresca.
- California Guacamole
- In a bowl, coarsely mash the California Avocado and stir with half of the lemon juice.
- Add the jalapeño, tomato, garlic, red onion and cilantro, stir to combine.
- Season with salt and black pepper to taste.
- Season with remaining lemon juice as desired.
- Fire Roasted Salsa
- Coat the tomatoes, jalapeño and red onion with olive oil and sprinkle with salt. Place on a wood fired grill and grill until charred and cooked through. Remove from the grill (tomatoes will cook first, followed by the jalapeño and red onion).
- Chop the onion and tomato and place in blender. Cut the jalapeño in half; remove the seeds and white membrane and add the jalapeño flesh to the blender. Pureé.
- Season with lime juice and salt.
- Salsa Fresca
- Combine the tomato, red onion and jalapeño in a mixing bowl. Add the cilantro.
- Season with salt and lime juice. Chill.
- Braised Cranberry Beans
- Place the beans in a pot and add cold water, enough to cover the beans by 1 inch.
- Over medium heat, bring to a boil.
- At the same time, in a sauté pan, coat the pan with olive oil reserving the rest of the olive oil for seasoning the cooked beans. Add the chopped carrot, celery and onion.
- Then add the garlic and sauté until all are browned. Add to the pot of beans.
- Reduce the heat on the beans to a low simmer and cook for about 1 hour until the beans are cooked through. Add water as necessary.
- Once the beans are cooked through, remove from the heat and season with salt, reserved olive oil and juice of the lemons. Crack the basil sprigs with the back of a chef knife and add to the beans. Allow beans to cool to room temperature and chill.
- Remove carrot, celery, onion, garlic and basil before preparing the Twice Cooked Cranberry Beans.
- Twice Cooked Cranberry Beans
- In a sauce pot, heat the olive oil then add the onion and salt, cook until soft and translucent.
- Add the cranberry beans and their liquid. Bring to a simmer and season with coriander and cumin. Transfer all to a food processor and pulse until the beans are partially puréed.
- *A large Fresh California Avocado weighs about 8 oz.
