Directions:

1. Make Creole Pico de Gallo and Refried Red Beans. Set aside for later.
2. Warm salsa in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and reduce heat to low. (Or, heat salsa in microwave in 30 second intervals, stirring until warmed throughout.)
3. In a small skillet over medium heat, warm tortillas individually, flipping as necessary. Spread refried red beans mixture over tortillas, and put on individual plates. If using cheese, sprinkle over tortillas. Set aside.
4. To the same skillet over medium heat, add 1 teaspoon canola oil and warm till shimmering. Crack an egg into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set, and the yolk is cooked to your taste. Place fried egg on top of prepared tortilla, and repeat with the remaining egg and tortilla.
5. Spoon warmed salsa over eggs, avoiding the yolks. Use a slotted spoon or fork to do the same with the Pico de Gallo.
6. Add freshly ground black pepper and your choice of additional garnishes.
7. Serve immediately.

The post Red Bean Huevos Rancheros first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/red-bean-huevos-rancheros/feed/ 0 https://static.camelliabrand.com/recipes/frijoles-de-la-olla-mexican-bean-stew/ https://static.camelliabrand.com/recipes/frijoles-de-la-olla-mexican-bean-stew/#respond Thu, 08 Mar 2018 23:04:52 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36017 Ingredients: , rinsed and drained     , sliced in 2 pieces     , for serving , for serving read more ...

The post Frijoles de la Olla (Mexican Bean Stew) first appeared on Camellia Brand.]]>

Ingredients:

• 2 pounds Camellia Brand Pinto Beans, rinsed and drained
• 14 cups water
• 2 tablespoons olive oil
• 1/2 medium onion, sliced in 2 pieces
• 5 garlic cloves
• 2-3 teaspoons sea salt
• Pico de gallo, for serving
• Bolillo (French bread), for serving

Directions:

1. Combine beans and water in a 6-quart heavy bottomed pot or clay pot. Stir in olive oil, onion pieces, garlic cloves and salt. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until beans are tender. Adjust salt as needed.
2. Serve as a main dish with pico de gallo and bolillo (French bread).

Cook’s Note: If your pot releases too much steam during the cooking process, avoid loss of liquid by adding boiling water to the beans as they cook. This will keep your beans from drying out.

Ericka Sanchez is the creator and recipe developer at the award-winning www.NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.

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