Talk about coincidence. This months topic for Is My Blog Burning happens to be beans, hosted by Cathy of My Little Kitchen…which also happens to be the ingredient I’m researching at the moment (for those new to my site, I generally focus on one ingredient for a series of recipes…I also, seperately, focus on a cuisine as well, but I digress).
So yes, this fit into my plans nicely, but the problem was finding a recipe that could be interesting enough to publish. Let’s face it, beans aren’t one of the more exciting foods out there.
To combat that, I decided to head to Mexico in order to find a recipe that interests me enough. I found it in one based off of a Rick Bayless recipe, found in his book Rick Bayless’s Mexican Kitchen. Called Motul-Style Eggs with Roasted Tomatoes and Black Beans, you can find this recipe throghout the Yucatan Peninsula.
- 4 large tomatoes
- 1/4 cup corn oil
- 1 white onion, sliced
- 2 habenero peppers, sliced in half
- 3/4 teaspoon salt
- 6 corn tortillas
- 2 cups black beans
- 6 oz. ham, sliced into strips
- 1 1/3 cup of frozen peas
- 1/2 cup crumbled queso fresco (feta cheese or other salted farmers cheese can do in a pinch
- 6 eggs
Heat your broiler to 500 degrees. Roast the tomatoes on a baking sheet 4 inches from the broiler. Allow the tomatoes to become blistered and blackened, turning over once while cooking. This should take about 12 minutes, 6 minutes for each side of the tomato.
Remove from the oven and allow to cool. Peel the tomatoes and place in a blender. Puree.
In a medium sauce pan, heat the vegetable oil over a medium-high heat. Add the onions. Cook until a golden brown and slightly darkened on some of the onion slices. Add tomatoes and habaneros. Lower heat to medium-low and simmer for 15 minutes. Season with the salt and remove the peppers…I can’t emphasize how important it is to remove the peppers.
Keep sauce over low heat as you cook the rest of the meal.
Using a large skillet, heat up 1/2 cup of corn oil. Fry tortillas until crisp an you have what is essentially a tostada. Drain on paper towels and set aside.
In a small pan, warm the black beans over low heat. In a seperate pan, heat up strips of ham until browned. Add the peas and cook.
Using the large skillet that you used for the tostadas, fry your eggs. Cook the eggs long enough to solidify the whites, but the yolks remain somewhat runny.
Place the tostada on a plate and spoon a bit of beans on to the corn tortilla. Top with an egg, ensuring the yolks do not run. Drizzle the top of the eggs with the tomato-habanero sauce. Sprinkly the plate with ham, peas and cheese. Serve immediately.