07/18/16

Heirloom Bean Tostada

Heirloom Bean Tostada

Photo: Scott Phillips

This Heirloom Bean Tostada is the perfect way to highlight a variety of vegetables and use proteins as a complement for a satisfying and healthful combo. At Border Grill, we call it “Good for the Planet, Good for You” and follow an 80/20 rule–at least 80% plant based ingredients–building many dishes around vegetables, grains, beans, and fruit and using meat for flavor and garnish. It’s the way of the future. For this tostada, look for interesting dried heirloom beans like Christmas lima, scarlett runner, Peruvian yellow, or black calypso.

Serves 6

Heirloom Bean Salad

1 1/2 cups dried heirloom beans, a couple different varieties
3 to 4 bay leaves
1 small onion, cut into thick slices
2 cups trimmed green beans and yellow wax beans, cut into 1/2-inch pieces
4 ounces slab bacon or 4 thick slices bacon, cut into 1/16-inch batonettes
2 tablespoons extra virgin olive oil
3 tablespoons sherry vinegar
1/2 tablespoon honey
1/2 tablespoon Dijon mustard
1 to 2 canned chipotle chiles, stemmed, seeded, and minced
Salt and freshly ground black pepper, to taste
3 to 4 jalapeño chiles (red and green), stemmed, seeded, and finely diced
3 green onions, trimmed and thinly sliced
6 6-inch corn tortillas, fried until crispy
1 1/2 cups frisee lettuce, torn into pieces, for serving
1 ripe California avocado, halved, seeded, peeled, and sliced, for serving
6 pieces crispy Serrano ham* (optional), for serving

Cilantro Aioli

1 bunch cilantro
1 lime, juiced
Salt and freshly ground black pepper, to taste
1/2 cup mayonnaise

Cooking each variety in a different pot, cover beans with water. Add bay leaves and onion slices, diving evenly between pots. Bring to a boil, and then reduce heat, simmering gently, covered, for 45 to 75 minutes or until beans are cooked through and creamy inside. Remove from heat, cool to room temperature, remove bay leaves and onion, and drain thoroughly.

Meanwhile, fill a saucepan with water and bring to a boil with a very large pinch of salt. Cook green and yellow beans until just tender, 3 to 4 minutes. Drain and scatter on a platter lined with paper towels. Set aside to chill in the refrigerator.

When all beans are ready, fry bacon in a skillet until crisp then drain on paper towels. Transfer a spoonful of bacon fat to a large mixing bowl and add olive oil, vinegar, honey, mustard, chipotle chiles, salt, and pepper. Whisk to form a vinaigrette. Add all cooked beans, jalapeño chiles, green onions, and crispy bacon and gently toss to evenly coat. Taste and adjust seasonings with salt, pepper, and vinegar as needed.

For the Aioli: To a food processor, add cilantro, lime juice, salt, and pepper. Pulse until cilantro is very finely chopped and a paste begins to form. Add mayonnaise and combine thoroughly.

To Serve: Squirt or spread a little cilantro aioli on each crispy tostada and top with frisee lettuce. Mound bean salad mixture on top and garnish with avocado slices and a crispy Serrano ham slice if desired. Serve immediately.

* Cook thinly sliced pieces of Serrano ham between 2 cookie sheets in a 300 degree F oven for about 10 minutes, or until crispy.

  • News & Recipes

  • Categories

  • Archives