BEANS & EGGS

1 pound black beans

8 cups water

1/2 small white onion

1 garlic clove, peeled

1 epazote sprig

2 tablespoons olive oil, plus 1 1/2 more to fry chiles de arbol

1 red onion, chopped

3 chiles de arbol

salt to taste

6 corn tortillas, julienned and fried (or corn chips)

6 large eggs

 

In a medium bowl, soak the beans overnight. The morning after, drain and rinse the beans. Add the beans to a large pot and cover with 8 cups of water; add the garlic clove, olive oil, and white onion to the pot. Bring the beans to a rolling boil. Reduce heat and cover. Cook for 60 – 90 minutes until the beans are done. Add the epazote sprig and cook 5 more minutes. Drain the beans (reserve the beans  broth), and remove the epazote sprig, white onion, and garlic. Puree the beans using a blender or a potato smasher; add a few tablespoons of beans broth to obtain creamy beans.

Fry the chiles de arbol. In a large frying pan, add 1 1/2 tablespoon olive oil and heat over medium-high heat until just hot enough to sizzle a drop of water. Fry chiles de arbol until golden brown. Add the chopped red onion and saute until golden brown.  Add the drained beans and toss to coat in the red onion and chiles de arbol. Season with salt if desired.

Once the beans have cooked for about five minutes, add the tortilla chips and remove from the heat. Cover to keep warm while the eggs are cooking.

Add cooking spray to another pan and heat over medium-high heat. Break 2 eggs into the pan, reduce heat to medium low. Cook until the eggs whites are set and the yolks begin to thicken slightly. Repeat with the remaining 4 eggs.

Serve the eggs atop the cooked beans.

 

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