Scrambled Eggs with Black Beans (Huevos tirados)
Huevos tirados are literally “throwaway eggs” — why, I’m not sure, since no one in his or her right mind would apply a term like “throwaway” to anything so delicious. The general idea of the dish is a combination of scrambled eggs and some form of well-seasoned cooked beans (they can be mashed, puréed, or refried).The proportions of eggs to beans are not fixed, and the dish can be as dry or soupy as the cook wants. My version is adapted from the excellent huevos tirados Carmina Gutierrez Pontón serves at La Fuente restaurant in the Hotel Pluviosilla, her family’s respected hotel in Orizaba.
Ingredients
- 4-6 dried serrano or árbol chiles
- 4 tablespoons lard, preferably
home-rendered or vegetable oil - 1 clove garlic minced
- 1 large white onion sliced into thin half-moons
- 2 cups Frijoles Negros Cocidos drained
- 3-4 cups chicken stock preferably homemade
- 8 eggs
- 1-1½ teaspoons salt or to taste
Instructions
- Place the chiles in a small saucepan, cover with water, and bring to a boil over high heat. Cook for 5 minutes, until somewhat softened; drain and set aside.
- In a nonstick or well-seasoned omelet pan or skillet, heat 2 tablespoons of the lard to rippling over medium-high heat. Add the garlic and about three quarters of the sliced onion. Cook, stirring occasionally, for 5 minutes, until the onion is wilted and just starting to color. Scrape out into a blender with the drained chiles, beans, and 3 cups of the chicken stock, process to a purée about the consistency of a thin cream soup. Add a little more stock if necessary (the beans will absorb a bit more or less depending on their age and degree of dryness). You should have about 5 cups of the mixture.
- Pour the bean mixture into a medium-sized saucepan and bring to a boil over fairly high heat; reduce the heat and cook for 5 minutes, stirring occasionally.
- Lightly beat the eggs with the salt. In a medium-sized skillet (you can use the same one), heat the remaining lard to rippling over medium-high heat. Add the remaining sliced onion and cook, stirring, for about 3 minutes. Add the beaten eggs and cook, stirring, until barely set, about 3 minutes (or until done to your taste). Serve in bowls with about 1 generous cup of the bean purée ladled over each portion of egg.
Nutrition
Calories: 205kcalCarbohydrates: 10gProtein: 16gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 333mgSodium: 1256mgPotassium: 372mgFiber: 1gSugar: 5gVitamin A: 537IUVitamin C: 5mgCalcium: 64mgIron: 2mg
