Huevos Rancheros

4 Servings
8 hr 40 min

Although I love getting fancy with my dishes sometimes, I believe that the simplest dishes are the best. If you can perfect a simple dish, the flavor will be undeniable. It’s all about your technique and how you handle the food. It truly makes a difference and it’s one of the reasons I love cooking so much.

And that’s especially true with these huevos rancheros. Canned refried beans have NOTHING on homemade. I absolutely love onion and avocado put it in everything-another reason why I love this dish.

I’ve had some really bad refried beans at restaurants. Bad enough that I may only eat….eh about half and then I’m done. So I was a little nervous I was going to get it wrong the first time.

This method of preparing it doesn’t allow any shortcuts: no canned beans (but you can use them if you really want to), pre-soak, and cooking them with flavorful onions. They will be amazing.

And finally, I'm sorry all but I do ask you to cook more beans than what is called for in the refried bean recipes. Soaking and cooking beans takes so much time, you might as well do a lot at once. It just means you can triple the refried bean recipe and make more! Enjoy.

Recipe details
  • 4  Servings
  • Prep time: 8 Hours Cook time: 40 Minutes Total time: 8 hr 40 min
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Refried beans
  • 1 tablespoon olive oil
  • 1/2 white onion, diced
  • 1 clove garlic, minced
  • 2 cups cooked beans (black or pinto)
  • water
  • salt and freshly ground black pepper, to taste
Pico de gallo
  • 4 roma tomatoes, diced
  • 1/2 white onion, diced
  • ¼ cup packed cilantro, roughly chopped
  • juice from 1 lime
  • 1/2 teaspoon kosher salt, or to taste
  • Tortillas
  • Fried egg (instructions to follow)
  • Avocado
  • Cotija, or feta cheese
  • Cilantro
  • Hot Sauce
  • Salsa
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.
  • Soaking: Soaking gets rid of the sugary gases.
Elle | SimpletoScratch
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