BUSH’S Cocina Latina™ Recipes

This is a compensated campaign in collaboration with BUSH’S Cocina Latina™ Beans and Latina Bloggers Connect.  All opinions and ideas expressed in this post are my own.

One of the things I can always count on when I visit my Mom is that she will always have either freshly cooked beans in the crockpot, a pot of refried beans on the stovetop, or a bag of cooked beans in the freezer.  The holidays are no different.  I can almost guarantee she will have a fresh batch of slow-cooked pinto beans in the crockpot for our Christmas Eve party.  The reality is, beans are a staple in many Hispanic cultures. That is why when the opportunity came up to share a recipe using BUSH’S Cocina Latina™ frijoles, I jumped at the opportunity to share with you a few tips to bring that same Latin flair to your table, and it starts with BUSH’S Cocina Latina™ frijoles in your pantry.

Today I am sharing two of my favorite bean recipes.  They are simple, flavorful recipes, that would be perfect time-savers during this busy holiday season.  Let’s get started!

The first is a simple breakfast that’s reminiscent to Huevos Rancheos, but with less fat and a little less work because there’s no frying involved.

Here’s a list of what you will need for my version of Baked Huevos Rancheros using Bush’s Frijoles Charros Machados.

5oz longaniza (or soy chorizo if you want to make it a meatless meal)

1 15.5oz can BUSH’S Cocina Latina™ Frijoles Charros Machados

8 corn tortillas

4 eggs

Plus any or all of the following toppings: salsa, sour cream, cilantro, onion, cotija or queso fresco, avocado.

Start by cooking the longoniza or soy chorizo in a medium sized pot on medium low heat until it is all broken up and cooked through.  This should take about 3-5 minutes.

Add the whole can of beans and cook for another 2 minutes or so, stirring often.  After a couple minutes, turn off the heat and set the beans aside. Preheat your oven to 375 degrees.

Warm up all the tortillas on a comal then grab an 8X8 square baking dish.

Take four of the warm tortillas and dip them one at a time into the beans, coating both sides.  Line the baking dish with the bean dipped tortillas. Make sure they come about half way up the sides of the baking dish.  Add and spread a little bit more beans on top of the tortillas.

Use the remaining tortillas to add a second layer.  This time you don’t have to dip them into the beans.  Cut them to fit flat on top of the first layer. Add the remaining beans on top and spread evenly.

Make 4 indentations or little pockets on each corner large enough to support an egg yolk.  Add one egg to each pocket and top with a few sprinkles of salt.

For this step, I recommend cracking the eggs open one by one into a small bowl or ramekin first, then pouring it onto the tortilla and beans.  It’s easier to take out a broken piece of shell from the ramekin than the beans.  The egg white will most likely run throughout the top layer, but that’s ok.

Bake at 375 for 10-12 minutes.

Serve one portion onto a shallow bowl and add any toppings you like.

And finally, for all the soup lovers out there, a warm bowl of pinto bean and tortilla soup that offers a light touch of spice and traditional flavors using BUSH’S Cocina Latina™ Frijoles A La Mexicana.  These were my favorite.  I was delighted at how easily they can be incorporated into a traditional Latin dish without sacrificing authenticity.

For this recipe you will need:

3 corn tortillas

1 tablespoon butter

Salt

Red Chili Powder

1 15.5oz can of BUSH’S Cocina Latina™ Frijoles A La Mexicana.

2/3 cup reduced sodium chicken broth

Fresh lemon juice

Plus any or all of the following toppings: diced tomato, sour cream, cilantro, onion, cotija or queso fresco, avocado.

Preheat your oven to 400 degrees.  Lay the tortillas separate and give each one a thin coat of butter.  You won’t need the entire tablespoon.

Sprinkle a little bit of salt and chili powder on the tortillas.  Spread with the butter knife again to better distribute the seasoning throughout the tortilla.

Stack the tortillas on top of each other.  Cut them in half, then cut them again into thin strips.  Gently toss them with your fingers to separate the strips then place them on a small cookie sheet in a single layer.  Bake at 400 degrees for 10 minutes.  Set the baked tortilla strips aside to cool completely (at least 10 minutes on a cool surface).  While the tortilla strips are cooling, prep your toppings.

Finally, warm up together the entire can of beans and all the chicken broth.  Bring to a low boil, then reduce the heat to a low simmer.  Simmer for about 3-5 minutes stirring often.

Pour yourself a bowl of the bean soup and squeeze a little bit of fresh lemon juice on top and stir before adding your toppings.

I hope you enjoy these recipes!

Want to see more?  Visit FrijolesBush.com (en Español) or BushBeans.com (in English) for authentic BUSH’S Cocina Latina™  chef recipes, pairings and tips.  You can also find many more ideas on Facebook!

Print

Baked Huevos Rancheros

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 4

Author Stephanie Chavez

Ingredients

• 5 oz longaniza
• 1 15.5 oz can BUSH’S Cocina Latina™ Frijoles Charros Machados
• 8 corn tortillas
• 4 eggs
• Any or all of the following toppings: salsa, sour cream, cilantro, onion, cotija or queso fresco, avocado

Instructions

1. Start by cooking the longoniza in a medium sized pot on medium low heat until it is all broken up and cooked through. This should take about 3-5 minutes. Add the whole can of beans and cook for another 2 minutes or so, stirring often. After a couple minutes, turn off the heat and set the beans aside.
2. Preheat your oven to 375 degrees.
3. Warm up all the tortillas then grab an 8X8 square baking dish.
4. Take four of the warm tortillas and dip them one at a time into the beans, coating both sides. Line the baking dish with the bean dipped tortillas. Make sure they come about half way up the sides of the baking dish. Add and spread a little bit more beans on top of the tortillas. Use the remaining tortillas to add a second layer. This time you don’t have to dip them into the beans. Cut them to fit flat on top of the first layer. Add the remaining beans on top and spread evenly.
5. Make 4 indentations or little pockets on each corner, large enough to support an egg yolk.
6. Add one egg to each pocket and top with a few sprinkles of salt. For this step, I recommend cracking the eggs open one by one into a small bowl or ramekin first, then pouring it onto the tortilla and beans. It’s easier to take out a broken piece of shell from the ramekin than the beans. The egg white will most likely run throughout the top layer, but that’s ok.
7. Bake at 375 for 10-12 minutes. Serve one portion onto a shallow bowl and add any toppings you like.