Recipes:
Beans: Black Bean Chilaquiles
Produced by Jennifer Frazier,
Culinary
Thymes magazine. Serves 8.
11/4 cups dried black beans,
soaked overnight
6 cups chicken broth
1/2 white onion, chopped
3 garlic cloves, chopped
2 canned chipotle chiles, seeds removed
1 tsp salt
8 oz. tortilla chips
sour cream, diced avocado, cilantro and
cotija cheese for garnish
Drain the beans and combine in a large pot
with the chicken broth, onion, garlic, chiles
and salt. Simmer partially covered until
the beans are very tender, about 2 hours.
Add water if necessary to keep the beans
completely submerged.
Let the beans cool. In batches, purée the
beans in a blender, adding more water as
needed to create a thin soup-like consistency.
Taste and season the purée with salt. You
may complete this step several days in advance
and store in the refrigerator.
Bring the black bean purée to a boil in
a large pot. Add the tortilla chips and
stir frequently for 2 to 3 minutes until
the chips have softened, but are still a
little chewy. Spoon into a serving dish,
garnish and serve immediately.
This rustic comfort
food is very good as a side dish to roasted
meats -- particularly pork and poultry --
or just your favorite enchiladas. It may
sound odd, but it's really tasty!
Wine Skinny Cooks February 2002
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