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  • Sister Clare Josef-Maier

Hearth & Table - March 9, 2023

There are days where a black bean soup is just... what is called for. And what a great way to move through your pantry items! The trick - truly - is not to bore yourself. Spice it up! Make sure you're keeping your flavors engaging, so you'll want to eat what you're making.

Black bean pozole

Serves 6


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 chile 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 (clean veggie scraps, chicken, beef), then “simmer your compost.”

Blueberry-lime tart

Serves 8


1 sheet frozen puff pastry dough

1⁄2 cup blackberry jam

1 tablespoon lime juice

2 cups blueberries

2 tablespoons lime zest

2 tablespoons white sugar


1. Heat oven to 350°F. Leave the puff pastry out to thaw on a sheet pan lined with parchment paper.

2. When it’s thawed, flatten it and smooth down the creases (if it was folded). Mix together the blackberry jam and lime juice, and spread the mixture evenly over the pastry, leaving a little border around the edge.

3. Arrange the blueberries over the jam mixture.

4. Mix together the lime zest and white sugar. Sprinkle over the whole tart.

5. Bake until the crust is golden brown, 25-30 minutes; let cool on a wire rack, then cut into portions.

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