Huevos Rancheros with Homemade Refried Beans

Huevos Rancheros Salad & Homemade Refried Beans

In Beans, Breakfast, Eggs, Gluten-Free, Mains, Stovetop, Sugar-Free, Vegetarian by Mandi FlakeLeave a Comment

Growing up (and even to this day) my family has brunch together every Sunday after church. When I was a kid in the Bay Area we would almost always head to a place called The Garden Bistro. It’s still open, but only for dinner and some lunches – say hi to Hilda if you go! It has such a special place in my memory, filled with wonderful, fresh food and lovely people who became like family. Aside from turning me into the only second grader around who was obsessed with salmon, they had a fantastic Huevos Rancheros. Today I can’t even fully remember exactly what was in it, but all I know is everywhere else I’ve tried it, the dish has never lived up to those memories. In honor of the impact of that place on my love of food, I decided to try my hand making a Huevos Rancheros which, while not the same, would be a tribute to my memory. Huevos Rancheros with Homemade Refried  Beans The first place to start with a truly great and healthy Mexican dish, in my opinion, is making the refried beans yourself. Not only because you can make the decision as to which and how much fat will end up in your dish, but you can also control the consistency. I prefer my beans pretty thick and chunky, not pureed and watery like in most tex-mex restaurants. Don’t be afraid of loading up on herbs and experimenting with what fats you use to “fry” the beans in, because flavor is key but becomes very muted when spread throughout a bunch of beans. In the recipe below I share how I made mine, but I would encourage you to use it as a place to start, adding in flavors you like or increasing and decreasing the amounts I suggest. Note: if you start with dry beans instead of the canned I suggest, you will need to soak overnight. In any case, the beans also have to be simmered for about 2 hours before you can fry them, so plan ahead and consider making the beans a couple days before. Homemade Refried Beans As always, just stick with fresh ingredients you love and you can’t go wrong! This is a great dish to modify to use up bits and pieces of what you have lying around your kitchen. I even made this one just for me while the hubby was gone, and it was such a treat to sit down to such a beautiful meal, knowing that I had taken some extra time and effort just to care for myself. Huevos Rancheros with Homemade Refried  Beans

Huevos Rancheros Salad

Yields 4

Open faced tortilla topped with homemade refried beans and fresh veggies, finished with a fried egg

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    Homemade Refried Beans!
  • 2 cans of black beans (15 ounces each)
  • 1 tablespoon olive oil
  • 1/2 large white onion, diced
  • 2 garlic cloves, diced
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspon find sea salt
  • 8 cups water
  • 2 tablespoons butter
  • 2 tablespoons oil (olive oil would work, but I used sunflower)
  • For Final Assembly!
  • 4 tortilla (flour or corn, depending on your preference)
  • 2 cups homemade refried beans (above)
  • 4 tomatoes (I used campari)
  • 2 tablespoons diced red onion
  • 4 serrano peppers, sliced
  • 4 eggs
  • dab of butter for frying the eggs
  • 1 avocado (I mashed mine up and mixed with sour cream, but slices would be great too!)
  • several sprigs of cilantro
  • squeeze of fresh lime juice


  1. Either start with the canned beans (as described above) or with dry beans that have been soaked overnight.
  2. In a large sauce pan, heat the olive oil until shimmering and then add in the diced white onion, sautéing for about 5 minutes until becoming translucent. Add in the garlic and sauté until fragrant.
  3. Add the beans, herbs, salt and water to the pot, and allow it to simmer partially covered for approximately 2 hours.
  4. After the two hours are up, in a large skillet (I used a 12 inch cast iron), melt the butter and oil together, and then pour in the bean mixture, and bring to a simmer.
  5. Use a potato masher or the back of a spoon to mash the beans lightly if you would like your final product to be chunky. If you want a fine pure, use a food mill or the like.
  6. Allow the beans to simmer, stirring frequently, until they are almost the thickness you desire. Add any extra herbs, salt, or fats to taste, and remove from the heat.
  7. If you are making the Huevos Rancheros right away, just proceed, or you can allow the beans to cool and store in an airtight container in the fridge for a couple days.
  8. To assemble the Huevos Rancheros, start with a tortilla on each individual's plate, top with about 1/2 a cup of beans (or more/less depending on preference), top with sliced tomatoes, sliced serranos, and diced onion.
  9. Next fry the eggs quickly in your preferred method (I use a dab of butter), and place on top.
  10. Finish with the avocado slices (or cream), some leaves of cilantro, and a squeeze of lime.
  11. Serve immediately.
Cuisine: Mexican |


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