Right. So as you read through these recipes, you will come to acknowledge a few recurring themes in my life like ONE my adulation for Los Angeles that i consider to be my homeland from another mother, with the deep LA withdrawals that come with it every February.
TWO, my sincere despise for substitution i.e.: The vegan sausage. But as a human with some level of dignity, food remains an emotional transaction and one does long for flavors and memories that come from far-away pastures.
This was one of my first "adaptation" recipe on the BTD, longing to casually go brunch in Venice Beach, but stuck in the chaotic neighborhood of Achrafieh, in Beirut on a sunny sunday.
Still longing for the sexy Ranchero that will swipe me off my feet, in the mean time, eat this.
Make in 15 minutes
COOK THE BEANS
- In a small saucepan over medium-low heat, drizzle about 1 tbsp of the extra-virigin olive oil and heat it with the garlic clove and the bay leaf.
- When the garlic clove starts to roast, discard it and sweat the onions with a pinch of sea salt over medium heat.
- When the onions start to barely caramelize, add the cumin and the paprika, mix well.
- Stir in the beans and cook for at least 10 minutes until very soft. You may want to add a little bit of water.
- When the beans are cooked and taste right, mash half and mix well.
- In a non-stick frying pan over medium heat, melt the clarified butter.
- When it is very hot, break the egg and cook to preferred doneness. The edges get crispy then you know heaven is close.
In a plate, lay a bed of black beans, top with the egg, side with avocado and radishes and crumble some feta on top.
I know this is very far from a true Ranchero, but as said, I was too far away!
- 1/2 Can of organic black beans in water with no sugar or nasties added, drained
- 1/2 Onion, finely sliced
- 1 Garlic clove, whole
- 1 Small Bay leaf
- A Pinch of ground cumin
- A Pinch of paprika
- 1 Hen egg
- 1/2 Avocado, sliced
- 2 Radishes, finely sliced
- Feta crumbles
- Extra-virgin olive oil
- 1 Tsp of clarified butter
- Sea salt