If you are my friend and want to go out for breakfast/brunch/lunch you know where I am going to suggest. Coffee Cup. Every. Damn. Time. Seriously, it's my favorite place in all of San Diego and I'm not alone, come the weekend there is always a giant line! It's like Diners, Drive Ins, and Dives good, but wayyyyyyy too cool to ever appear on that show. It's nestled in fancy pants La Jolla and barely seats 45, maybe. I have probably been to CC at least 40 times over the past few years… maybe more, maybe a lot more… Rocco has been there 7 times since he's been born… It's a serious obsession. They have my order memorized, yes, I'm happy to announce that I am a regular somewhere. I just love that!!! I even ate there the day I went into labor!! I am super positive it was the jalapeños that started the whole labor shenanigans. But now that our little bundle of joy is here and all kinds of serious about his nap times we don't get to brunch as we used to, so while not nearly as scrumdidilyumtious our recipe hack was pretty freakin yummy. Enjoy!!! Fed 2, but it's probably a good 4 servings… I'm sustaining life, I eat ALL. THE. TIME.
3 larget red potatoes, scrubbed clean and diced
1 tablespoon dried rosemary
2-3 tablespoons of olive oil***
1 15oz can of black beans [preferably organic]
1/3 cup onions, chopped super fine
1 clove of garlic, minced
3-4 green onions, sliced [we go a bit crazy with them]
1 jalapeño, sliced [We use the whole thing, seeds and all. If you are a pansy you can seed them]
2-3 tablespoons fresh cilantro, chopped fine
1 avocado, sliced
Serve with your favorite salsa and corn tortillas[preferably organic, non-gmo]
[Step 1] Get potatoes in boiling water or in a steamer, whichever method you prefer. Cook until fork tender. When they are finished strain and then pat dry with paper towel.
[Step 2] In a pot, add a drizzle of olive oil and then toss in green onions and jalapeños turn heat up to high. Add a pinch of salt and some fresh cracked pepper, sauté for just a few minutes until they have some color! Pour out onto a paper towel.
[Step 3] In the same pot, [we like to use as few pans as possible] add another little drizzle of olive oil, toss in onion and garlic. Watch carefully so they don't burn. Cook until translucent. Then toss in beans. Add a pinch of salt and let simmer while you brown up the potatoes.
[Step 4] In a nonstick or cast iron pan, add a tablespoon of oil and get it nice and hot on medium/high heat. Then toss in potatoes. Smash them down with a spatula and let them just hang out. You can sprinkle a pinch of salt and pepper before you toss them over. If the pan is getting dry you can add another tablespoon of oil. The key here is to get them super brown and crispy!!!
[Step 5] Assemble. Pototoes, then beans, top with jalapeños and green onions, then place avocado and sprinkle with cilantro!! Done and Done. Serve with your favorite salsa and corn tortillas.
***Some of you may know that I don't like to cook with a ton of oil, if any, but I think for a special meal is completely acceptable!!!