pat's Recipe

Asparagus Huevos Rancheros

Category: Eggs

Ingredients
1 teaspoon corn oil
4 corn tortillas
1 cup cilantro and lime refried beans, warm
recipe follows
8-12 spears asparagus, trimmed and blanched
1/2 cup salsa verde
4 eggs, fried sunny side up
1 avocado, sliced
1/4 cup queso fresco or feta, crumbled, optional
1 handful cilantro, chopped

Directions
Heat the oil in a pan and lightly toast the tortillas.
Divide the tortillas between two plates and top with the beans followed by the asparagus, salsa verde, eggs, queso fresco, avocado and cilantro.

Serves 2.

Cilantro and Lime Refried Beans

Creamy white beans with the warmth of jalapeno peppers served with fresh chopped cilantro and a splash of lime juice for an amazing brightness.

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
2 tablespoons corn oil or lard or bacon grease
1 small onion, diced
1 clove garlic, chopped
1 teaspoon cumin, toasted and ground
1 jalapeno pepper, seeded and finely diced
1 (19 ounce) can white beans such as cannellini, drained and rinsed
1/4 cup water, or broth
salt and pepper to taste
1 handful cilantro, chopped
1 lime, juice
Directions
Heat the oil in a pan.
Add the onion and saute until tender, about 3-5 minutes.
Add the garlic, cumin and jalapeno and saute until fragrant, about 1 minute.
Add the beans, water, salt and pepper and simmer until the beans are warm and most of the liquid has cooked off about 3-5 minutes.
Remove from heat, mash the beans if desired, mix in the cilantro and hit the beans with a splash of lime juice.

Use in:
Asparagus Huevos Rancheros