Huevos Rancheros

There is no food in the house.

You can’t make a delicious and satisfying meal

You must order takeout.

Have you found yourself in this frightening situation?

It usually hits just at the time when your favorite take out place is about to close and you end up debating being that jerk who places an order just before closing and makes the delivery guys work late (you will give him a good tip, you promise) and just taking a second look in the fridge.

9 times out of 10, I do actually have some ingredients that I can toss together and make into something.

Usually, it’s huevos rancheros.

Really, all you need is onion, peppers, beans and eggs. I tend to have all of these ingredients on hand. This time, there was also chorizo and some shredded cheese in the fridge. Score.

Chop up your onion and pepper and chorizo (if you have it) and toss into a pot with some olive oil.

Cook over medium heat until the veggies soften.


Add in your beans. I had refried pinto beans in the cabinet, but you could  use black beans, pinto beans, refried black beans, kidney beans. Really, whatever you have.



Let this cook for a few minutes, stirring occasionally.


Toss in a handful (or two) of cheese



and stir.



In a skillet, fry two eggs, sunny side and runny and gooey.

Place a scoop of the bean and veggie mixture on your plate and top with the fried eggs.



And there’s a delicious and healthy meal from the contents of your pantry.

If you have, you can top with salsa or avocado or both.

You will feel better about whipping up something yourself and your delivery guy will thank you.

Tuscan Sausage, Bean, Tomato Stew


So after a glimmer of Spring, we’re back to the arctic blast, or the polar vortex, or Mr. Freeze or whatever.

Just when I was dreaming about lemon cakes and avocado and shrimp salad.

So back to the hearty and warming dishes we go.

This one comes from watching Extra Virgin on Cooking Channel the other day. We saw it and both had the same reaction: when can we have that?

Well the answer is now.

This is a super simple and super rustic Tuscan-style dish that is hearty and filling and warming and oh so yummy.

And simple.

Did I mention simple?

Like 3 ingredients (plus olive oil and salt and pepper) simple.

All you need are

  • Sweet Italian sausages (figure two links/person)
  • 1 can of whole peeled tomatoes (1 can worked for the two of us. multiply as appropriate)
  • 1 can cannellini beans, rinsed and drained
  • olive oil
  • salt
  • pepper

Drizzle olive oil in the bottom of a heavy-bottomed pot and add your sausage. Cook over medium, turning to brown all sides.


You aren’t looking to cook them all the way through, just get a nice crust on the outside. When all sides are brown, remove from the pot and place on a dish for now. We’ll get back to them.


In your pot, you’ve got all this yummy oil that’s been flavored by the sausage. To that, add the can of whole tomatoes.


Let these simmer over medium heat for about 15 minutes. They will start to break apart.

Help them along with the back of a spoon. Season generously with lots of black pepper. I salt moderately because my mom always did. But I can hear the Chopped judges yelling to salt your food properly.


Add the cannellini beans to the tomatoes and give a big stir.


Let these cook together for a few minutes.

Meanwhile, slice up your sausage.


See how it’s still a touch pink? Well, we’re going to fix that.

Into the pot they go.


Let the sausage simmer in the tomato and cannelli beans for about 20 minutes. The longer it sits, the more the broth becomes infused with the sausage flavor. I actually made this for myself when I got home, then left it on the stove, covered, on low heat for a few hours until my other half got home.


Sprinkle with parmesan if you like.

See that? Sausage, beans, tomato. That’s the perfect forkful right there.


I forgot one important thing to add to your grocery list.

Some crusty bread to mop up all those juices.


Don’t you feel warmer already?

Note: this is making its way into our goto recipe rotation.