Dean Fearing - The Texas Food Bible: From Legendary Dishes to New Classics

If You Know Beans About Chili, You Know That Chili Has No Beans (Paper Napkin Music, BMI, Publisher) by Kent Finlay, singer and songwriter and owner of Cheatham Street Warehouse, a music venue in San Marcos, Texas.

If you know beans about chili, you know it didnt come from Mexico

Chili was Gods gift to Texas from the back streets of San Antonio

Chili doesnt go with macaroni, damn Yankees dont go with chili queens,

And if you know beans about chili, you know that chili aint got no beans

You burn some mesquite and when the coals get hot

You hunk up some meat and you throw it in a pot

With some chile pods and garlic and comino and stuff,

Then you add a little salt till theres just enough

You can throw in some onions to make it smell good.

You can even add tomatoes, if you feel like you should

But if you know beans about chili,

You know that chili aint got no beans

If you know beans about chili, you know it didnt come from Mexico

Chili was Gods gift to Texas from the back streets of San Antonio

Chili doesnt go with macaroni, damn Yankees dont go with chili queens,

And if you know beans about chili, you know that chili aint got no beans.

SERVES 4

T here are a few components to this dish, but it all comes together pretty quickly. If you have four small pans, it goes even faster, as you can cover the stovetop and crank out the eggs, which is what I do when a crowd gathers for a weekend brunch. Eggs Ranchero (or huevos rancheros) is one of the most popular breakfast/brunch dishes throughout Texas, made simply with the availability of so many prepared sauces and beans.

8 corn tortillas

4 cups Mashed Black Beans ()

4 tablespoons ( stick) unsalted butter

8 large eggs, at room temperature

Salt

Ancho Sauce ()

Guacamole ()

About cup grated Cotija cheese

4 fresh cilantro sprigs (optional)

Preheat the oven to its lowest setting.

Heat a griddle over medium heat. Working with one at a time, heat 4 of the tortillas until just slightly darkened. As they are heated, place 1 tortilla in the center of each of four luncheon plates. Cover each tortilla with about 1 cup of the mashed beans, spreading them out to completely cover. Heat the remaining 4 tortillas and place 1 on top of each bean-covered tortilla. Transfer to the warm oven while you make the eggs.

Melt1 tablespoon of the butter in a small nonstick frying pan over low heat. When melted, slide 2 eggs into the pan and season with salt. Cover and cook for about 5 minutes, or until the egg white solidifies and the yolk thickens slightly. Continue frying eggs, adding a tablespoon of butter to the pan for each 2 eggs.

Remove the tortilla stacks from the oven and place 2 eggs over the top of each one. Generously spoon the sauce over the eggs, allowing some to spill off onto the plate. Place a good helping of guacamole on the side, sprinkle with an equal portion of the cheese, and garnish with a cilantro sprig.