Set of Midnight Black Beans and Pinto Beans

Smokey Black Bean with Eggs and Avocado-Jicama Salsa

Flavor-packed comfort food of the highest order. 

1 teaspoon ground chipotle chili

1 teaspoon salt, plus more to taste

2 tablespoons olive oil

1 white onion, finely diced

2 garlic cloves, minced

1 teaspoon cumin seeds, toasted and ground, or one teaspoon ground cumin

3 3/4 cups cooked black beans, preferably from Rancho Gordo (1 1/4 cup dried beans)

1 cup chicken broth or water

4 large eggs, poached or fried

Avocado-Jicama Salsa (recipe follows)

Cilantro sprigs for garnish

1. In a small bowl, combine the chipotle powder, 1 teaspoon salt, and 1 tablespoon of the olive oil. 
2. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the onion and garlic for 5 minutes, or until soft. Stir in the chipotle mixture, cumin, black beans, and chicken broth or water. Reduce heat to low and simmer 20 minutes, adding more broth or water if the beans become dry. Season with salt to taste. 
3. Ladle the beans into 4 bowls. Top each bowl with an egg and some avocado-jicama salsa. Garnish with cilantro sprigs. 

Avocado Jicama Salsa

Jicama adds nutty, sweet crispness to this salsa and absorbs all its delightful flavor.

1 avocado, pitted, peeled, and diced

1 small jicama, peeled and julienned 

1 red onion, finely diced

1 jalapeño, seeded and finely diced

2 tomatoes, seeded and diced

2 tablespoons lime juice

1/2 cup chopped fresh cilantro

Salt to taste

1. In a medium bowl, combine all the ingredients and stir gently until well mixed.