Level: | Intermediate |
Total: | 14 hr 40 min |
Active: | 1 hr 15 min |
Yield: | 1 serving |
Ingredients
- 5 pounds organic pinto beans
- 1 whole onion, quartered
- 1 1/2 tablespoons sea salt
- 10 pounds tomatillos
- 4 ounces extra-virgin olive oil
- 2 pounds sweet yellow onions, medium diced
- 1 ounce garlic, finely diced
- 3 pounds Roma tomatoes, chopped
- 1 1/2 pounds jalapenos, finely diced
- 1 pound salted butter, preferably Challenge
- 4 ounces fresh cilantro, finely chopped, plus additional for sprinkling
- 1 tablespoon coarse ground black pepper
- 2 corn tortillas
- 2 eggs, preferably cage-free
- 1/2 ounce crumbled Cotija
- Serving suggestions: home fries or hash browns
Instructions
- Rinse pinto beans well and remove any beans that don’t appear fresh or cleaned. Soak the beans in hot water for at least 2 hours and up to 4 hours.
- Place beans with their soaking liquid, quartered onion and 1/2 tablespoon sea salt in a stockpot. Bring to boil, then reduce heat and simmer, checking occasionally to make sure they are fully covered with water, until beans are soft, about 2 hours. Remove to hotel pans or wide, shallow containers and chill until fully cooled, then cover with plastic and chill overnight.
- Preheat the oven to 350 degrees F.
- Remove husks from tomatillos and rinse well, then pat dry. Put in a large stainless steel bowl and lightly coat with 2 ounces olive oil. Spread on a baking sheet and roast until skins appear blistered, about 30 minutes. Let cool completely in the refrigerator, then puree finely (but do not let the seeds break down) in a robot coupe or food processor.
- Put remaining 2 ounces olive oil, diced onions and garlic in a stockpot and sautee until translucent, being sure not to let the garlic burn. Add tomatoes and jalapenos and cook, stirring occasionally, until cooked down somewhat. Add pureed tomatillos and 4 cups water and let cook until it starts to simmer. Add butter and cook, stirring, until it melts and is fully incorporated, about 10 minutes. Add cilantro, pepper and 1/2 tablespoon salt and turn off heat.
- Reheat pinto beans in a stockpot, then lightly mash. Add remaining 1/2 tablespoon salt. Remove from heat.
- Grill corn tortillas on a hot flat top or griddle until they start to mark. Cook eggs over medium and place on top of the grilled tortillas on a dinner plate. Scoop 4 ounces ranchero sauce over eggs. Serve with a 4-ounce portion pinto beans in a ramekin. Sprinkle Cotija on top and garnish ranchero with a pinch of cilantro. Serve with home fries or hash browns.
Reviews
If this is one serving, why do you need 5 pounds of beans, 3 pounds of tomatoes, etc?