Black Bean Torta with Chipotle Mayo

This is another recipe adapted from one in Thug Kitchen.  I have mentioned before that I love black beans which is why I was inspired to try out this recipe.  I was also interested in the coconut chipotle mayo which is absolutely delicious and compliments the sandwich very well.  My husband liked the mayo so much he put it on a roast beef sandwich because there was plenty leftover.  Having a great bread to eat these on and ripe tomatoes and avocados goes without saying, but just makes the whole experience better.

Coconut Chipotle Mayo
1/2 cup coconut milk
3 tablespoons chipotle Tabasco sauce
2 tablespoons olive oil
1 tablespoon ground chia seeds
1/2 teaspoons lemon juice
1/2 teaspoon garlic powder
pinch of salt

Black Bean Sandwiches

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, finely diced

1 1/2 tablespoons chili powder

1/2 teaspoon cumin

2 15 oz. cans black beans, drained and rinsed (for spice I sometimes will use black beans with jalapenos)

1 1/2 cups vegetable stock

juice of 1 lime

salt to taste

Additional Ingredients:
4 crusty rolls

lettuce

tomatoes

avocado

To make the mayo:  Put all the ingredients into a blender and mix until well combined, about 1 minute.  Taste to see if it is spicy enough.  Add more hot sauce to taste.  Pour into a small bowl and refrigerate until the sandwiches are ready.

Heat the olive oil in a medium pot over medium heat.  When the oil is hot, add the onions and saute until the onions are golden brown, about 5-6 minutes.  Add the garlic, chili powder and cumin and cook for 1 minute.  Add the beans and broth and stir everything together.  Bring to a simmer and then turn down heat to low to keep the mixture simmering.  When the mixture has thickened, use an immersion blender and blend it together.  It should be the consistency of guacamole.  Add the lime juice.  Taste then add salt to taste.  Adjust any flavorings.

To assemble, take a roll and on one side add the coconut chipotle mayo.  One the other side add the black beans.  Add lettuce, tomatoes and avocado.  Put the sandwich together.

Coconut Lime Rice with Beans and Mango

I am always looking for a new an interesting cookbook.  The latest that I have come across is Thug Kitchen.  I can't say I have ever read a cookbook which has swearing in it, so because I was curious as it had gotten so many good reviews on Amazon, I borrowed it from the library to check out.  Most recipes are pretty simple and the couple that I tried were very flavorful.  The combination of flavors as well was interesting and unusual, so I wasn't sure I would enjoy them.  I am also not very good with sweet and savory flavors combined in one dish, but for this one it worked out.  I didn't think the mango flavor was very strong, so it didn't bother me like it does so often.  The star flavoring of this dish is definitely the lime.  I am always surprised that zest can add so much flavor as it does in this dish.  This is meant to be a side which will serve 4-6 people, but I find it can serve much more than that.

Coconut Lime Rice with Beans and Mango

1 1/2 cups short grain rice

2 teaspoons olive oil

3/4 cup diced onions

1 1/2 tablespoons fresh ginger, minced

1 cup coconut milk

1 1/2 cups vegetable stock

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 mango, cut into cubes

2 cans red beans (15 oz. cans), rinsed

grated zest and juice of 1 lime

Rinse rice under cold water.  Heat the oil over medium heat in a large soup pot.  Add the onions and saute until they start to brown in some spots, about 3 minutes.  Add the ginger and saute for a further 30 seconds until aromatic.  Add the rice and keep stirring until the rice is slightly toasted.  Add the coconut milk, stock, salt and cayenne pepper.  Bring to a simmer, then turn down heat to low (but not too low as it need to continue to simmer).  It should simmer for about 35 minutes or until the rice is tender.  If you run out of liquid before the rice is done, just add more vegetable stock.

While the rice is cooking, chop up the mango into cubes.  When the rice is done, fold in the beans, lime zest and mango.  Let it cook together for another few minutes until hot throughout.  Serve as a side.