• Ingredients: 33
  • Serves: 6

Mexican black beans with olive oil, garlic cloves, finely chopped, large jalapeño chili, seeded, chopped, ground cumin, 15-ounce cans black beans, rinsed, drained, 14 1/2-ounce can low-salt chicken broth, fresh lime juice, chopped fresh cilantro.

Ingredients

  • 1 tbsp. olive oil
  • 4 garlic cloves, finely chopped
  • 1 large jalapeño chili, seeded, chopped
  • 1/2 tsp. ground cumin
  • 2 15-ounce cans black beans, rinsed, drained
  • 1 14 1/2-ounce can low-salt chicken broth
  • Fresh lime juice
  • Chopped fresh cilantro

Accompaniments:

  • diced avocado
  • thinly sliced iceberg or romaine lettuce
  • chopped white onion
  • diced radishes
  • lime wedges
  • dried oregano
  • dried hot red pepper flakes

For chilaquiles:

  • 1 large onion, chopped
  • 1 can chicken broth
  • 1 1/4 lb shredded cooked turkey meat
  • Roasted tomatillo salsa
  • 6 oz Monterey Jack, shredded
  • 1/4 cup crème fraîche or sour cream
  • 1 1/2 tbsps. milk
  • 1/2 cup fresh cilantro sprigs
  • 3 oz queso fresco or feta, crumbled

For the tamarind anglaise

  • 1 cup heavy cream
  • 3 tbsps. sugar
  • 1/4 tsp. pure vanilla extract
  • 1/4 cup tamarind paste
  • 2 large egg yolks

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds.

    For this step you will need

  2. Step 2 Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
  3. Step 3 Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper.

    For this step you will need

Nutrition information

Calories 223 Carbohydrates 36 g (12%)
Fat 3 g (5%) Protein 14 g (28%)
Saturated Fat 1 g (3%) Sodium 23 mg (1%)
Polyunsaturated Fat 1 g Fiber 12 g (50%)
Monounsaturated Fat 2 g Cholesterol 0