Recipe Project #107-08: Austin Black Beans and Breakfast Nachos

We’ve been on a black bean quest for a few years now — because every time either of us made a pot, it was an utter failure. Too hard or too soft, and always, always under-spiced. A few days ago, Mr. Husband made a pot of Homesick Texan’s Austin Black Beans, and suddenly the long search was over. Them there’s the ones that will stand as the house recipe. And the next day, some of them became this:


We were drinking coffee and watching the morning news, wondering what to have for breakfast, and I jokingly said, “breakfast nachos.” And then we said “naw,” and then we said, “heyyyyy.” And a quick Google revealed that yes, this is a thing. We used what we had: white corn chips, the aforementioned beans, mexican chorizo, scrambled eggs, finely diced red onions, and jack cheese. I cooked or heated things one after the other in the same pan and then assembled as they each got done: chorizo, then beans, then eggs. If I’d had some roasted poblanos, they’d have gone on there too. Sprinkle with onions and cheese, and then under the broiler it goes until melty. Once out, sprinkle with chopped cilantro and douse with salsa verde. Mighty fine.

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