Lately, I've stumbled upon recipes that were awesome, but seemed too simple to even post on my website. As I shared these stories with my friends, they would reply, "Mandy, these are the recipes I want to hear about!"
Okay, I hear you! I am posting this recipe as much for me to remember to go back and make it again, as I am for you. I do hope you give this a try, even though it looks plain, the combination of ingredients are big on flavor. These beans...ya'll, they are so very good!
1 15.5-ounce can Pinto Beans, drained
1 small bunch Cilantro, chopped
4 Garlic cloves, minced
1 Shallot, sliced
4 tablespoons Butter, divided
2 tablespoons Olive Oil, divided (I like California Olive Ranch evoo)
1/4 teaspoon Better than Bouillon Chicken paste
Choosing your steak
The original recipe from epicurious calls for 2 (1 1/4-inch thick) boneless New York strip steaks. You can choose whatever cut of beef you prefer and season it however you like - there are lots of possibilities here. I kept it simple with kosher salt and fresh cracked black pepper but next time I would add a bold rub of hot smoked paprika or a premixed steak seasoning before searing.
The most delicious pinto beans you have ever tasted
In a medium saucepan, heat a tablespoon of olive oil and a tablespoon of butter over medium heat. Slice the shallot and cook in the fat until softened but not brown. Add half the cilantro and all the garlic, and continue to cook for another minute. Add the beans, 2 tablespoons of butter and the chicken bouillon paste. Turn heat down to low and taste for seasoning. Does it need salt or pepper? It should be saucy. If it looks too thick, add 1/4 cup of water and simmer softly for 5 to 6 minutes. When done, turn off heat and add remaining cilantro. Cover to keep warm until the rest of the meal is ready.
Heat a dry cast iron skillet over high heat. When the pan is smoking add a tablespoon of olive oil and a tablespoon of butter. Place steaks in skillet and sear until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. Flip steaks and cook until well browned on the second side, 2 to 2 1/2 minutes. Turn the heat down to medium and use tongs to stand 2 steaks on their sides. Holding steaks together, sear on all sides until browned, about 1 1/2 more minutes. Transfer steaks to plate or cutting board to rest, loosely tented with foil, for 10 minutes while preparing the eggs.
Fry the eggs
Pour off excess fat from the cast iron skillet but don't bother with wiping it clean. Return skillet to medium heat. Crack an egg into a small bowl, then tip the bowl into the skillet, sprinkle with a pinch of kosher salt and pepper and then cover to trap the steam. You should be able to cook two eggs at a time in the skillet. After two minutes you should have fully cooked whites and perfectly runny yolks. Jim prefers "over-easy" eggs, as does my dad, so I usually flip the eggs and fry for another minute on the other side.
Plate and serve
Slice the steaks against the grain. Divide beans and steaks among plates and top each with an egg or two.