These cup-shaped crisps are filled with black beans and salsa, flavored with lime and cilantro.
Provided by Martha Stewart
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Pick over beans and remove any broken ones or foreign objects. Place in a pot and cover with cold water. Bring to a strong boil, and return beans to pot. Add cold water to cover by 2 inches. Add bay leaf, bring to a boil, and simmer until tender, about 1 hour. In the last 10 minutes of cooking, add 2 teaspoons salt. Let beans cool in the liquid.
- When beans are cool, drain well. Whisk together lime juice, olive oil, cumin, and salt and pepper to taste. Add to beans and mix well. Refrigerate for a few hours or overnight.
- Cut flesh from the mango in 2 pieces, slicing along pit. Cut away skin. Coarsely chop flesh; place in a small bowl. Add cilantro, scallion, and jalapeno; set aside.
- Heat oven to 375 degrees. On a nonstick baking sheet, evenly sprinkle 1 tablespoon cheese into a rough 3-inch circle. Repeat twice. Have a spatula and a standard-size muffin tin ready.
- Bake cheese for 6 to 7 minutes, turning tray after 4 minutes. Tuiles should be lacy looking and sizzling a bit in the middle.
- Remove a tuile with a spatula and place on top of a muffin cup; place egg on cheese to form a cup shape. Repeat with remaining tuiles. Continue baking and shaping tuiles in batches until all cheese has been used. Remove tuiles from cups when cool.
- To serve, drain beans and place a few tablespoons in each tuile. Top with a heaping tablespoon of mango salsa.
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