Huevos Rancheros

Refried Beans and Pico De Gallo

First I’m going to make the refried beans. I made mine using an instant pot. I used 2 cups of DRIED beans (note: refried beans recipe uses 2 cups COOKED beans). You also 1 can of beans, drained.

First, I soaked the beans in water overnight*. Make sure there is about 2 inches of water above the beans.

In an instant pot, add the soaked beans and 4 cups of water. Set your instant pot to Manual Pressure Cook on High. Cook for 15 minutes. Allow to naturally release for 10 minutes before manually releasing.

While cooking, make the pico de gallo by combining all ingredients. Set aside.

Once the refried beans are done cooking, heat oil on medium heat in a skillet. Cook onions for 4 minutes, sprinkling with kosher salt halfway through. Add garlic and cook for 1 minute. Add 2 cups of cooked refried beans. Stir occasionally for 2 minutes. If you have cooking water from the pot of cooked beans, you can add it if the beans start to dry out. Otherwise just use regular water. After 2 minutes, mash the beans with a potato masher. Continue cooking and stirring for 5 minutes. You can lower the temperature up to medium-low heat if the beans start sticking to the skillet. Keep adding splashes of water if the beans get too dry. After 5 minutes of cooking, let rest off heat for 3 minutes.

Fried Eggs

To make a perfect sunny side up egg, heat oil in a skillet to medium-medium-high heat. Gently crack eggs into the skillet. Wait about 15 seconds for edges of the egg to set, then remove skillet from heat and turn heat down to medium-low-low. Return skillet to heat. Wait 30 seconds. Tilt the pan slightly and use a spoon to scoop up the hot oil and pour over the uncooked whites. Wait 30 seconds. Keep alternating spooning hot oil and waiting 30 seconds until whites appear completely cooked.

Toast some tortillas in a skillet. Spread the refried beans onto the tortillas, and top with the fried egg, avocados, pico de gallo, and hot sauce.