1 can black beans, plus 1 can water
1 onion, chopped
2 cloves garlic, minced
2 Ancho chilies, chopped
1 teaspoon each salt and pepper
Olive oil for sautéing
1 bunch kale
1 dozen hot tamales, husks removed
4 cups frisee, romaine or red leaf lettuces
SALAD DRESSING
¼ cup olive oil
¼ cup lime juice
2 tablespoons honey
1 tablespoon brown mustard
Fresh pomegranate seeds
In a pot over medium heat, cook beans, water, onion, garlic, chilies, salt, and pepper until almost all of liquid is gone. Check seasonings, adding more salt and pepper if needed. In a separate pan, heat 1 tablespoon of olive oil. Add kale and sauté until soft and wilted. Season with salt and pepper and remove from pan. Divide among 4 plates and top with a generous spoonful of the black beans. Top each plate with three tamales. Mix all ingredients for dressing and toss with lettuces. Sprinkle fresh pomegranate seeds over all and serve alongside the beans, kale, and tamales.
Yield: 4 servings
