Perhaps your new favorite bean dish:
Soak beans for one night and drain.
Remove the skin from the onion and garlic, chop finely and sauté in half the clarified butter. Add beans, pour water so that beans are just covered. Bring to a boil, gently simmer over low heat for about 1 1/2 hours until beans are cooked but not yet broken down.
Cut chili pepper in half, remove seeds and chop finely. Season beans with salt, pepper as well as the chili pepper. Finely chop with a masher or the hand blender.
Heat remaining clarified butter in a coated frying pan. Roast bean puree for 10 min, turning. Season again with salt and freshly ground pepper.
Finely crumble feta cheese. Remove green stalk from tomatoes. Cut tomatoes into eighths. Remove peel from cucumber and cut into pieces. Arrange cucumber, bean puree, tomatoes and feta cheese on plates. Sprinkle cilantro leaves on top.
Serve with Mexican tortilla hominy chips.
Cholesterol : 25 mg
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