Huevos Rancheros Verdes with Black Beans

My cooking class with Barbara Pool Fenzl at Rancho La Puerta was a lot of fun, but unfortunately I didn’t take any pictures of the food or the cooking school. I volunteered to make the Huevos Rancheros because I’ve never been able to poach eggs. This dish uses a green sauce, which I love, and black beans—also a favorite. I’m including a few more photos of the ranch along with this recipe. One is of the dining hall from outside and the other is our last night's dinner--the only one with wine. I'll try the "huevos" at home soon!

Huevos Rancheros Verdes with Black Beans

--By Barbara Pool Fenzl

Sauce
½ pound (about 5) medium tomatillos, husked, stems removed

2 cloves garlic, peeled

½ cup coarsely chopped onion

2 tablespoons lime juice

1 teaspoon salt

1 teaspoon ground cumin

1 cup cilantro leaves2 serrano chiles, stemmed and seeded

1 ripe avocado, peeled and diced

Beans, Eggs, & Assembly
1 tablespoon canola or corn oil

1 can (15 ounces) black beans
Salt and pepper
2 tablespoons white vinegar

4 large eggs

4 corn tortillas (6 to 7 inches in diameter)

½ cup grated Cotija cheese (or substitute Monterey Jack)

½ cup finely chopped cilantro

For sauce, place tomatillos in a medium saucepan, cover with water and bring to a boil over medium heat. Lower heat and simmer until tomatillos are soft, about 20 minutes. Drain off water and put tomatillos in a blender with garlic, onion, lime juice, salt, cumin, cilantro and serranos. Puree until smooth. Transfer to a bowl and stir in avocado.

In a medium skillet, heat the oil over medium heat; add the black beans, undrained, and mash them with a fork while stirring them over the heat. Season to taste and cook until warm and slightly thickened, about 10 minutes. Keep warm.

To poach the eggs, place water in a skillet or shallow pan to a depth of 2 to 3 inches. Add vinegar and heat until water is at a low boil. Carefully break eggs into the pan and cook until the whites become opaque, about 2 1/2 minutes. Remove from the pan with a slotted spoon and gently place on paper towels.

For assembly, preheat broiler. Wrap tortillas in a damp, clean kitchen towel or damp paper towels. Cook for 1 minute on high power in a microwave oven. Place warm tortillas on a baking sheet and spread each one with black beans; top with an egg, about 3 tablespoons sauce and 2 tablespoons grated cheese. Place under the broiler just to melt the cheese. Garnish with chopped cilantro and serve immediately. Makes 4 servings.