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Ingredients

6 cups drained and rinsed canned black beans (three 19-ounce cans)
4 cups canned low-sodium chicken broth or homemade stock
2 tablespoons cooking oil
1 onion, chopped
1 1/2 teaspoons salt
1/2 cup dry sherry
1 teaspoon fresh-ground black pepper
2 avocados, preferably Hass, cut into 1/2-inch dice
1/4 cup chopped cilantro or flat-leaf parsley
6 radishes, halved and sliced thin
2 tablespoons lime juice

Directions

Combine 3 cups of the beans and 1 cup of chicken broth in a blender or

food processor and puree until smooth.

In a large saucepan, heat the oil over moderate heat. Add the onion and

1 teaspoon of the salt and cook, stirring frequently, until the onion is soft,

about 5 minutes. Increase the heat, add the sherry, and boil until reduced

to approximately 1/4 cup, about 3 minutes.

Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of

chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.

Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice,

and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. S

poon the soup into bowls and top with the salsa.

Notes:
If the radishes aren’t perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.

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Ingredients

Vegetable oil, for frying
3) 6-inch corn tortillas, cut into narrow wedges
Kosher salt
1 onion, cut into 1/4-inch dice
1 teaspoon(s) ground cumin
2 can(s) (15-ounce) black beans
2 tablespoon(s) chopped cilantro
Freshly ground pepper

Directions

In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high

heat until a deep-fry thermometer registers 350°. Add the tortillas and fry,

stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes.

Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.

In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas.

Add the onion and cook over moderate heat until softened, about 6 minutes.

Add the cumin and cook for 1 minute.

Add the beans and their liquid and 1 1/2  cups of water.

Bring to a simmer and cook until slightly thickened, about 15 minutes.

Stir in 1 tablespoon of the cilantro and season with salt and pepper.

Ladle the soup into bowls and top with a few tortillas. Sprinkle with the

remaining 1 tablespoon of cilantro and serve.

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Ingredients
 

1 tablespoon(s) vegetable oil
1 medium onion, finely chopped
2 clove(s) garlic, crushed with press
1 tablespoon(s) chipotle sauce or other hot sauce, plus additional for serving
1 teaspoon(s) ground cumin
1 can(s) (28-ounce) tomatoes in juice, drained and chopped
1 can(s) (15- to 19-ounce) black beans, rinsed and drained
1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
1/4 teaspoon(s) salt
1 tablespoon(s) margarine or butter
4 large eggs
4 (6-inch) corn tortillas, warmed
1 avocado (optional), sliced

Directions

In 4-quart saucepan, heat oil on medium until hot.

Add onion and garlic, and cook 8 minutes or until beginning to brown.

Stir in chipotle sauce and cumin; cook 30 seconds, stirring.

Add tomatoes; cover and cook 3 minutes to blend flavors, stirring occasionally.

Stir in beans, half of cilantro, and 1/4 teaspoon salt; heat through,

about 3 minutes, stirring occasionally.

Meanwhile, in 12-inch nonstick skillet, melt margarine on medium.

 Crack eggs, 1 at a time, and drop into skillet.

Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks thicken.
 
Place tortillas on 4 dinner plates; top each with some tomato mixture and 1 egg.

Sprinkle with remaining cilantro. Serve with avocado and additional hot sauce if you like.

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Ingredients

1 1/2 cups dried black beans (10 1/2 ounces), soaked overnight in cold water and drained
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 large jalapeño, seeded and minced
1 medium tomato, coarsely chopped
1 teaspoon dried oregano
Salt and freshly ground pepper

PORK

3/4 cup low-sodium chicken broth
1 head of garlic, cloves peeled and thinly sliced
1 medium onion, finely chopped
1 habanero chile, seeded and minced
1 large serrano chile, seeded and minced
1 bay leaf
1/2 teaspoon ground cumin
Salt and freshly ground pepper
One 1-pound pork loin roast, trimmed of excess fat
Warm corn tortillas and salsa, for serving

Directions

1.  PREPARE THE BEANS: In a large saucepan, cover the beans with 2 inches of water and bring to a boil.

Simmer over low heat for 1 hour, stirring occasionally.

2.  In a medium skillet, heat the vegetable oil.

Add the onion, garlic and jalapeño and cook over moderate heat until

softened, about 7 minutes.

Add to the beans, along with the tomato, oregano and enough water to cover.

Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.

3.  MEANWHILE, COOK THE PORK: Preheat the oven to 300.

In a small enameled cast-iron casserole, combine the broth

with the garlic, onion, habanero and serrano chiles,

bay leaf, cumin and » teaspoon each of salt and pepper and

bring to a simmer.

Season the pork loin with salt and pepper and add it to the casserole.

Cover with foil and bake for about 1 hour, turning the pork once, until tender.

Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.

4.  Remove the bay leaf. Shred the pork into strips and stir into the broth.

Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.

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