For the beans:
1 cup Red Nightfall beans [or substitute 2 cans black or pinto beans]
1 T olive oil
1/2 onion, finely chopped
1/2 tsp chili powder
1/2 tsp cumin powder
Salt and pepper
For the avocado salsa verde:
7-9 ounces salsa verde
1 ripe avocado
1 garlic clove, roughly chopped
juice of 1/2 lime
Eggs, cooked however you like them
Shredded cheddar cheese
1. Soak the beans overnight. Drain, then place in a pot and cover with water by a few inches. Simmer for 60-90 minutes, until tender. Drain, reserving the liquid from the pot.
2. In a non-stick skillet, heat the olive oil over medium heat. Add the onion, and cook, stirring often, until softened.
3. Add the cooked beans, along with the chili powder and cumin, to the skillet. Season with salt and pepper. Cook over low heat, stirring often and smashing some of the beans with the back of a spatula as you go. Add some of the bean cooking liquid as you go if things are looking too dry. Just before serving, stir in the juice of 1/2 lime, taste, and adjust for seasoning.
4. Meanwhile, combine the salsa verde, avocado, garlic, and lime juice in a food processor or blender. Puree until smooth.
5. Warm the tortillas and cook the eggs to your liking (we did over easy).
6. Assemble the huevos rancheros -- layer tortillas with beans, eggs, and avocado salsa verde. Top with sour cream and shredded cheese, along with any other toppings that you like.