One thing that does go on the list of things that are more horrible: when a summer cold prevents you from going to a long-awaited Cooking Club session. And not just any session, a brunch session where you were going to be responsible for donuts!
Cooking Club Lisa did send through an amazing-looking recipe for Chorizo Refried Beans while we were in the planning process, and I just had to have them, so I adapted Cooking Club Gina's perfected recipe for Huevos Rancheros:
- Entirely too lazy to make my own ranchero sauce, so I doctored up some store-bought salsa with a spoonful of canned green chiles.
- I used Friday's avocado-basil spread as a guacamole substitute. While the basil added a nice fresh flavor, I think a good old normal guacamole with funky cilantro would be the way to go. No need to mess with the tried-and-true.
- And those bell pepper eggs that are all over Pinterest. I really only made them because I felt a little guilty about not having any green on the plate, and I like my eggs over-easy, so they don't come out as attractive as sunny-side-up eggs.
The refried beans did not disappoint, though. I've never understood bean-and-cheese burritos (why, when you can have STUFF in them!), but with these beans, I just might. My chorizo wasn't super spicy, so I added Cholula to the mix, but I bet using that delicious and perfectly-spiced soy chorizo from Trader Joe's would be a perfect (and vegan) alternative.
Sadly, it'll be a while before I can do donuts. It's hard to justify deep-frying for two, even if the LA Weekly tempts you with a list of the top 10 donut places in LA, just days after missing making my own. I'll just have to get my fix with Lynn at Donut Man.
Huevos Rancheros with Chorizo Refried Beans
adapted from Tyler Florence and inspired by the glory that is Pinterest
For the refried beans:
1/4 c. diced Spanish chorizo
1/4 c. olive oil
1 small onion, finely diced
2 15-oz cans red kidney beans
Cholula, salt and pepper to taste
1 bell pepper, sliced into 4 rings
2 corn tortillas
your choice of toppings: salsa, guacamole, sour cream, shredded cheese, more Cholula
1. Combine the chorizo and olive oil in a medium pot, and fry the chorizo for a few minutes to infuse the oil. Add the onion and cook until translucent. Add the beans and their liquid and simmer for about 10 minutes. Mash with a potato masher to form a coarse puree. Season to taste and set aside.
2. Preheat the oven to 400 degrees.
3. Heat some more olive oil in a medium skillet. When shimmering, add the bell pepper rings and crack one egg into each ring. Cook until the eggs are done to your liking.
4. Crisp the tortillas on a small baking sheet in the oven for 2 minutes. Remove onto serving plates and top with a smear of the refried beans, the bell pepper eggs, and your choice of toppings. Serve immediately.