Rio Zape Bean Tacos with Toasted Chili Sauce
This delicious vegan recipe makes the heirloom Rio Zape bean really shine. The cocoa powder and cinnamon accentuate the natural rich chocolaty flavor of the beans and the whole Mulato and Ancho chilis deliver a distinctive sweat spicy flavor that makes the dish have just the right amount of heat. The pickled onions provide a a pop of acid that brings all the flavors together. The Rio Zape is one of the beans that is offered in the bean and grain club, you can substitute black tepary or black beans if you don't have them.
Ingredients:
- 1 pound dried Rio Zape beans rinsed, or black beans
- 4 inch strip of Kombu
- 1 Caribbean Bay Leaf
- 2 whole cloves of garlic lightly smashed
Chili Sauce:
- 2 dried whole mulato chiles
- 3 dried whole ancho chiles
- 1 tablespoon tomato paste
- 5 cloves garlic
- 1 teaspoon cumin seeds (or 1/2 teaspoon of dried cumin)
- 1/4 teaspoon fennel seeds
- 1 teaspoon unsweetened cocoa powder
- 1/2 cinnamon stick
- 2 tablespoons avocado oil or other neutral flavored oil
For the Pickled Onion
- ½ cups rice wine, white wine or cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon fennel seed
- 1 red onion, sliced
For the Tacos:
- Pickled red onion (see above)
- sour cream or vegan crema for serving
- cilantro
- lime wedges
- tortillas
Pickled Onion:
Pack red onion slices into glass canning jar and sprinkle with fennel seeds. Bring vinegar, sugar and salt to a boil until sugar and salt dissolve (about 1 minute). Pour vinegar mixture over onion and allow to marinate at least 1 hour and up to a week.
Bean Directions:
Add the dry Rio Zape beans, 1 tablespoon of kosher salt, 2 garlic cloves and 1 bay leaf and enough water to cover by 2 inches to a pressure cooker or large pot.
If using a pressure cooker, seal and cook on high for 30 minutes allowing the steam to escape naturally for 20 minutes. If cooking stovetop, cover and bring to a boil then reduce to a simmer for 90 minutes.
Taste the beans for texture. If not soft and silky continue cooking. Add salt as needed.
Toasted Chili Sauce Directions:
Toast the chilis in a dry skillet over medium high heat for just 30 seconds until they become fragrant being very careful not to burn them. Remove from heat, snip off stems with kitchen shears and empty out seeds. Place toasted chilis in 2 cups of boiling water and let soak.
Toast garlic until it gets black around the edges and then set aside.
Put cinnamon stick, cumin seeds and fennel seeds in the skillet and toast until fragrant.
Spoon the softened chilis into a blender reserving the soaking liquid. Add garlic, cumin, fennel, cocoa, tomato paste. Blend on high until it becomes a smooth paste. Add soaking liquid to get the desired texture. It should be a bit runny because you will cook it in the next step.
Coat the bottom of a skillet with neutral oil such as avocado oil and bring to a medium high heat. You want the sauce to sizzle when added to the pan. Add the chili mixture and sauté until it thickens and darkens a bit in color. Reduce the temperature and toss the cooked beans in the chili sauce.
Assemble:
Warm the tortillas over a hot skillet with no oil until they begin to brown,
Spoon beans over the tortillas, top with sour cream, pickled onion and cilantro. Serve with lime wedges.
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