HUEVOS RANCHEROS WITH FRESH CRANBERRY BEANS, AVOCADO AND CHARRED SALSA

Ingredients

• 24.00024 each corn tortillas, fried crisp
• 0.000 Fire Roasted Salsa (recipe follows)
• 0.000 Salsa Fresca (recipe follows)
• 0.000 Braised Cranberry Beans (recipe follows)
• 0.000 Twice Cooked Cranberry Beans (recipe follows)
• 6.0006 cup shredded romaine lettuce
• 3.0003 limes, juiced
• 3.0003 Tbsp. cilantro leaves, chopped
• 24.00024 each fresh eggs
• 0.000 California Guacamole (recipe follows)
• 3.0003 each additional sliced Fresh California Avocados* and Salsa Fresca for garnish
• 0.000 As needed, olive oil
• 0.000

  California Guacamole

• 0.000 Yield: 12 servings
• 12.00012 large Fresh California Avocados*, peeled and seeded
• 3.0003 each lemons, juiced
• 1.5001 ½ each jalapeños, seeded and membrane removed, finely minced
• 17.25017 ¼ oz. tomatoes, small dice
• 3.0003 cloves garlic, finely minced
• 13.50013 ½ oz. red onion, small dice
• 1.5001 ½ cup cilantro leaves, washed, stemmed, finely chopped
• 0.000 As needed salt and black pepper to taste
• 0.000

  Fire Roasted Salsa

• 0.000 Yield: 12 servings
• 15.75015 ¾ oz. tomatoes
• 3.0003 each jalapeños
• 27.00027 oz. red onion, peeled
• 0.750¾ cup olive oil
• 3.0003 each limes, juiced
• 0.000 As needed, salt to taste
• 0.000

  Salsa Fresca

• 0.000 Yield: 12 servings
• 17.25017 ¼ oz. tomatoes, small dice
• 13.50013 ½ oz. red onion, small dice
• 1.5001 ½ each jalapeño, seeded, membrane removed, minced
• 0.375⅜ cup cilantro leaves, finely chopped
• 3.0003 each limes
• 0.000 As needed, salt to taste
• 0.000

  Braised Cranberry Beans

• 0.000 As needed olive oil
• 6.0006 cup fresh shelled cranberry beans, or other shelling bean
• 9.0009 oz. carrots, peeled, chopped into large chunks
• 13.50013 ½ oz. celery, chopped into large chunks
• 27.00027 oz. onion, chopped into large chunks
• 3.0003 heads of garlic, each cut in half
• 1.5001 ½ each lemons
• 6.0006 basil sprigs
• 0.000 As needed salt to taste
• 0.000

  Twice Cooked Cranberry Beans

• 9.0009 Tbsp. olive oil
• 27.00027 oz. yellow onions, small dice
• 6.0006 cup Braised Cranberry Beans, in braising liquid (1 batch)
• 3.0003 pinches ground coriander
• 3.0003 pinches ground cumin
• 0.000 As needed salt to taste

Instructions

Per Order

1. Coat the bottom of a sauté pan with Fire Roasted Salsa and Salsa Fresca and heat.
2. For each serving top each of 2 crispy corn tortillas with the hot salsa and place on a warm serving plate, with the tortillas slightly overlapping.
3. Top with hot Twice Cooked Cranberry Beans.
4. Toss together romaine, cilantro and lime juice. Season with salt. Place evenly over the beans.
5. Coat the bottom of a sauté pan with olive oil and over medium heat cook the eggs
6. Sunnyside up. Place over the romaine.
7. Garnish the dish with the California Guacamole, additional sliced Fresh California
8. Avocados and additional Salsa Fresca.

California Guacamole

1. In a bowl, coarsely mash the California Avocado and stir with half of the lemon juice.
2. Add the jalapeño, tomato, garlic, red onion and cilantro, stir to combine.
3. Season with salt and black pepper to taste.
4. Season with remaining lemon juice as desired.

Fire Roasted Salsa

1. Coat the tomatoes, jalapeño and red onion with olive oil and sprinkle with salt. Place on a wood fired grill and grill until charred and cooked through. Remove from the grill (tomatoes will cook first, followed by the jalapeño and red onion).
2. Chop the onion and tomato and place in blender. Cut the jalapeño in half; remove the seeds and white membrane and add the jalapeño flesh to the blender. Pureé.
3. Season with lime juice and salt.

Salsa Fresca

1. Combine the tomato, red onion and jalapeño in a mixing bowl. Add the cilantro.
2. Season with salt and lime juice. Chill.

Braised Cranberry Beans

1. Place the beans in a pot and add cold water, enough to cover the beans by 1 inch.
2. Over medium heat, bring to a boil.
3. At the same time, in a sauté pan, coat the pan with olive oil reserving the rest of the olive oil for seasoning the cooked beans. Add the chopped carrot, celery and onion.
4. Then add the garlic and sauté until all are browned. Add to the pot of beans.
5. Reduce the heat on the beans to a low simmer and cook for about 1 hour until the beans are cooked through. Add water as necessary.
6. Once the beans are cooked through, remove from the heat and season with salt, reserved olive oil and juice of the lemons. Crack the basil sprigs with the back of a chef knife and add to the beans. Allow beans to cool to room temperature and chill.
7. Remove carrot, celery, onion, garlic and basil before preparing the Twice Cooked Cranberry Beans.

Twice Cooked Cranberry Beans

1. In a sauce pot, heat the olive oil then add the onion and salt, cook until soft and translucent.
2. Add the cranberry beans and their liquid. Bring to a simmer and season with coriander and cumin. Transfer all to a food processor and pulse until the beans are partially puréed.

*A large Fresh California Avocado weighs about 8 oz.