Hearth & Table - April 13, 2023
Sometimes, you just want to look into your food and see a rainbow looking back at you. black bean pozole can become just as colorful as you want it to be - cilantro, corn, peppers, radishes. It's all you!
Black bean pozole
2 to 4 (depending on how spicy you want the soup) dried guajillo chili peppers (or ancho chili peppers)
2 tablespoons olive oil
1 large white onion, finely chopped
1⁄2 head garlic, cloves peeled and sliced
1 tablespoon ground cumin
1⁄2 cup tomato paste
1 bay leaf
3 (15 oz) cans black beans, drained and rinsed
1 (15 oz) can hominy, drained and rinsed
6 cups vegetable stock*
1⁄2 cup chopped cilantro (leaves and stems are both fine)
1 lime, juice and zest
1 tablespoon agave or brown sugar
Salt to taste
Optional garnishes: sliced avocado, sliced radish, sliced jalapeno, sour cream, tortilla chips, cotija cheese
1. Cut the stems off the dried chiles and shake most of the seeds out. Always wash your hands after handling chiles.
2. Heat a large pot or Dutch oven over medium heat for a few minutes. Add the chiles to the pan, pressing them flat for a few seconds with a spatula. Flip them and repeat on the other side. Set the toasted chiles aside.
3. Into the same pot, still over medium heat, add the olive oil. Add the onion and a pinch of salt (to help break down the onion). Cook for 7-8 minutes, stirring often.
4. Add the garlic and cumin and cook for 1-2 minutes, then stir in the tomato paste and cook for another 1-2 minutes.
5. Add the toasted chiles, bay leaf, beans, hominy and vegetable stock and stir well. Add 1 teaspoon salt and simmer for 25 minutes, stirring occasionally.
6. Remove and discard the chili peppers and bay leaf. Add the cilantro, lime juice and zest. Taste for seasoning.
7. Serve with the garnishes of your choice.
*TIP: Keep a produce bag in the freezer for food scraps, then “simmer your compost.”
Chocolate peanut butter fudge
8 oz dark chocolate chips
1⁄2 cup coconut oil
1⁄4 cup smooth peanut butter
2 teaspoons vanilla extract
1⁄4 cup agave or sugar
Peanut butter layer
3⁄4 cup smooth peanut butter
1⁄2 cup coconut oil
1. In a medium saucepan over low heat, melt the chocolate, 1⁄2 cup coconut oil, 1⁄4 cup peanut butter, vanilla and agave/sugar, stirring often.
2. Pour into a 9x9 baking pan lined with parchment paper and refrigerate for at least 3 hours.
3. Make the peanut butter layer by melting the remaining coconut oil and peanut butter in a medium saucepan over low heat, stirring often.
4. Pour over the chocolate layer and refrigerate overnight.
5. Cut into small pieces to serve. Store refrigerated so they don’t melt.