Name: Huevos Rancheros Verde
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT14H40M0.000S
Yield: 1 serving
Ingredients: 5 pounds organic pinto beans; 1 whole onion, quartered; 1 1/2 tablespoons sea salt; 10 pounds tomatillos; 4 ounces extra-virgin olive oil; 2 pounds sweet yellow onions, medium diced; 1 ounce garlic, finely diced; 3 pounds Roma tomatoes, chopped; 1 1/2 pounds jalapenos, finely diced; 1 pound salted butter, preferably Challenge; 4 ounces fresh cilantro, finely chopped, plus additional for sprinkling; 1 tablespoon coarse ground black pepper; 2 corn tortillas; 2 eggs, preferably cage-free; 1/2 ounce crumbled Cotija; Serving suggestions: home fries or hash browns

Directions

Rinse pinto beans well and remove any beans that don't appear fresh or cleaned. Soak the beans in hot water for at least 2 hours and up to 4 hours.
Place beans with their soaking liquid, quartered onion and 1/2 tablespoon sea salt in a stockpot. Bring to boil, then reduce heat and simmer, checking occasionally to make sure they are fully covered with water, until beans are soft, about 2 hours. Remove to hotel pans or wide, shallow containers and chill until fully cooled, then cover with plastic and chill overnight.
Preheat the oven to 350 degrees F.
Remove husks from tomatillos and rinse well, then pat dry. Put in a large stainless steel bowl and lightly coat with 2 ounces olive oil. Spread on a baking sheet and roast until skins appear blistered, about 30 minutes. Let cool completely in the refrigerator, then puree finely (but do not let the seeds break down) in a robot coupe or food processor.
Put remaining 2 ounces olive oil, diced onions and garlic in a stockpot and sautee until translucent, being sure not to let the garlic burn. Add tomatoes and jalapenos and cook, stirring occasionally, until cooked down somewhat. Add pureed tomatillos and 4 cups water and let cook until it starts to simmer. Add butter and cook, stirring, until it melts and is fully incorporated, about 10 minutes. Add cilantro, pepper and 1/2 tablespoon salt and turn off heat.
Reheat pinto beans in a stockpot, then lightly mash. Add remaining 1/2 tablespoon salt. Remove from heat.
Grill corn tortillas on a hot flat top or griddle until they start to mark. Cook eggs over medium and place on top of the grilled tortillas on a dinner plate. Scoop 4 ounces ranchero sauce over eggs. Serve with a 4-ounce portion pinto beans in a ramekin. Sprinkle Cotija on top and garnish ranchero with a pinch of cilantro. Serve with home fries or hash browns.