All the Spokane food-related stuff that I can't figure out how to wedge into my other blog.

Monday, August 26, 2013

John's post-ride breakfast huevos frijoles

Hit it!

We often have pinto beans going in the crockpot. We're big fans of pinto beans. We also love black beans, which also work for this breakfast, but pintos are better.

This is a super simple breakfast that I make all the time. The recipe I outline here is sort of the baseline. A guy could add all sorts of stuff to make it their own. 

You can use canned beans to make this super easy and simple, but making pintos in the crockpot is so easy and cheap and yummy that it's hard to dump beans out of a can. 

For the beans: We take 2 or 3 cups of beans and cover them with water by an inch or so and let it soak overnight. I usually throw a couple dried peppers in there too.

The key to great beans is not to dump out that soaking water. Seriously. Don't do it. You may need to add a bit of water, but don't dump any out. Cook on High for a couple hours, then turn it to Low until they are tender.

Be sure to season/salt after they cook. Not before. We like this "Extra Fancy" seasoning stuff. It's cheap and it's in the Mexican section and there's no MSG. What's not to love?

Chop up some jalapeno and onion and saute them in a pan with a bit of olive oil. You could throw in some garlic if you're into that. Or maybe a bit of habanero. Saute it until it's soft.

Add about 1/2 to 3/4 cups beans and some salsa. The taquero-style sauces are my favorite for this dish. You want lots of liquid going since you'll be sort of boiling/poaching the eggs.

Here's Joe pondering my current favorite salsa. I friggin' love this stuff. But looking at the Herdez site, now I want to find the Arbol sauce. Damn, I bet that's good too.

Plop the eggs on there and cover to poach/steam/boil.

I use a cast iron pan to cover the eggs. This works as a tortilla warmer too. Genius, right?

You can put some cheese on there for melting.

Cook until the egg jiggles, or not, to your liking. Cover with gobs of Valentina sauce and sop it all up with the tortilla: Grub, with a capital G.

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