Black bean chilaquiles PDF Print E-mail

Black Bean Chilaquiles

1 1/4 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 teaspoon salt
8 ounces tortilla chips
Sour cream for garnish
Diced avocado for garnish
Cilantro for garnish
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, pur?e the beans in a blender, adding more water as needed to create a thin soup like consistency. Taste and season the pur?e with salt. You may complete this step several days in advance and store in the refrigerator. Bring the black bean pur?e to a boil in a large pot. Add the tortilla chips and stir frequently until the chips have softened, but are still a little chewy. Spoon into a serving dish, garnish and serve immediately.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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