1 14 ounce can black beans, rinsed and drained 1 cup beef broth ½ teaspoon dried savory, crushed ½ cup chopped onion ½ fresh habañero pepper, seeded and minced, or 1 to jalapeño or serrano peppers* 2 tablespoon vegetable oil Salt
Cebollas Encurtidas
1 red onion, cut into 1/2-inch slices ¼ cup grapefruit juice 2 tablespoon orange juice 2 tablespoon lime juice 1 teaspoon coarse sea salt or kosher salt 1 teaspoon dried Mexican oregano, crushed 1 clove garlic, minced ¼ teaspoon cracked black pepper
Chiltomate Sauce
1 14.5 ounce can fire-roasted diced tomatoes, undrained 1 tablespoon cider vinegar ½ teaspoon bottled habanero chili sauce ¼ teaspoon salt
*
Instead of using cooked chicken, you can make the poached turkey from Sopa de Lima. Discard the broth or reserve it for another use.
Chile Hint:
In the Yucatan, they put habañeros in almost everything, but they pack a lot of heat, so feel free to limit them. In this recipe, for instance, put them in the Frijoles Colados but not in the Chiltomate Sauce.
*
Because hot chile peppers, such as habañeros, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
