Black Bean Soup

Ingredients

For the black bean soup • 2 cups black beans (soaked for 24 hours) • 1 medium onion, in pieces • 2 garlic cloves • 3 epazote sprigs • 2 cups milk • 3 tablespoons butter • Salt and pepper to taste

To serve • 1 avocado • 4 tablespoons Queso Fresco, cut into cubes • ½ plantain (optional) • 2 corn tortillas, cut in fine julienne • Frying oil • 4 epazote leaves • 1 teaspoon pasilla chili pepper • Salt to taste

Directions

Bean cream soup Cook beans until soft with abundant water, including onion, garlic, and an epazote sprig. Remove the epazote and purée in a blender and reserve. In a saucepan, heat the milk with butter. Pour in blended beans and simmer for 10 minutes, stirring constantly until it has a creamy consistency. Remove from the heat and strain. Place back on burner for 3 minutes. Add remaining epazote sprigs and season to taste.

To serve Crush plantain and form 12 marble-size spheres. Heat the oil in a saucepan and fry the plantain spheres. Remove and drain. Fry tortilla strips. Remove, drain, and season with salt. Cut the avocado into cubes. Place the cheese and avocado at the bottom of the bowl. Add the cream soup and top with fried tortilla strips and fried plantain spheres. Decorate with an epazote sprig and the ground pasilla chili pepper.

Chef Tip: Preferably use artisanal fresh cheese because its flavor is richer and goes perfectly with the creamy bean soup.

YIELD servings 4

PREP TIME minutes :30

BAKE TIME hour:minutes 1:30

DIFFICULTY intermediate 2/3

TRY THIS DISH AT GONG AT VIDANTA

RIVIERA MAYA

Ingredients ARTICHOKE DIP 33 ENTRÉE - SKY

Cream: • 1 tbsp. olive oil • 1 garlic clove, chopped • 1/4 onion, chopped • 3/4 cup sour cream • 6 tbsp. cream cheese • Salt and pepper to taste

Directions

Dip: • 2 tbsp. olive oil • 1-1/2 cup fresh spinach, coarsely chopped • 15 Kalamata olives, cut in halves • 16 sun-dried tomatoes, chopped • 8 artichoke hearts, cut in quarters • 1 cup Gouda cheese, grated • 250 g (9 oz) Brie cheese, sliced

Cream: Heat oil in a sauté pan, add garlic and onion; cook until tender. Blend together cream cheese and the sour cream. Add blended cream to the sauté pan and cook for 3-4 minutes. Reserve.

Dip: Preheat the oven to 180 °C (350 °F). Heat the olive oil in a sauté pan, add the spinach, Kalamata olives, sun-dried tomatoes, and artichokes. Cook for 5 minutes. Add cream and Gouda cheese, mix gently and cook until smooth and cheese has molten. Remove from the stove, and add the basil sprigs. Spread 1 tablespoon of olive oil on the pita bread, sprinkle with oregano, and cook on the grill until golden. Serve dip in 2 bowls, and top them with the Brie cheese slices; bake in the oven until cheese melts. Decorate each bowl with a rosemary sprig and half a cherry tomato. Accompany with pita bread cut into triangles. PEKING DUCK Recipe on page 37

Chef’s Tip: When cooking the dip, mix gently in order to prevent artichokes from losing their shape.

YIELD 4 servings

PREP TIME 1 hour

COOK TIME 1 hour

DIFFICULTY intermediate