Ingredients
- 1 1/2 cup dried heirloom beans, a couple different varieties
- 3 cup to 4 bay leaves
- 1 cup small onion, cut into thick slices
- 2 cup trimmed green beans and yellow wax beans, cut into 1/2-inch pieces
- 4 ounce slab bacon or 4 thick slices bacon, cut into 1/16-inch batonettes
- 2 tablespoon extra virgin olive oil
- 3 tablespoon sherry vinegar
- 1/2 tablespoon honey
- 1/2 tablespoon dijon mustard
- 1 tablespoon to 2 canned chipotle chiles, stemmed, seeded, and minced
- 3 tablespoon to 4 jalapeño chiles (red and green), stemmed, seeded, and finely diced
- 3 tablespoon green onions, trimmed and thinly sliced
- 6 tablespoon 6-inch corn tortillas, fried until crispy
- 1 1/2 cup shredded, for serving
- 1 cup ripe california avocado, halved, seeded, peeled, and sliced, for serving
- 6 cup pieces crispy serrano ham* (optional), for serving
- 1 1/2 cup dried heirloom beans, a couple different varieties
- 3 cup to 4 bay leaves
- 1 cup small onion, cut into thick slices
- 2 cup trimmed green beans and yellow wax beans, cut into 1/2-inch pieces
- 4 ounce slab bacon or 4 thick slices bacon, cut into 1/16-inch batonettes
- 2 tablespoon extra virgin olive oil
- 3 tablespoon sherry vinegar
- 1/2 tablespoon honey
- 1/2 tablespoon dijon mustard
- 1 tablespoon to 2 canned chipotle chiles, stemmed, seeded, and minced
- 3 tablespoon to 4 jalapeño chiles (red and green), stemmed, seeded, and finely diced
- 3 tablespoon green onions, trimmed and thinly sliced
- 6 tablespoon 6-inch corn tortillas, fried until crispy
- 1 1/2 cup shredded, for serving
- 1 cup ripe california avocado, halved, seeded, peeled, and sliced, for serving
- 6 cup pieces crispy serrano ham* (optional), for serving
- 1 bunch cilantro
- 1 bunch lime, juiced
- 1/2 cup mayonnaise
Preparation
Baking Directions:
Beans, like most round foods symbolize money and prosperity.
Pig is lucky in many cultures and also symbolizes wealth and abundance.
Tostadas are fried tortillas which if dropped will bring you lots of company! But don't hand hot chiles (jalapenos and chipotles) or knives to a friend; instead place them on a table for them to pick up to avoid giving them bad luck.
Cooking each variety in a different pot, cover beans with water.
Add bay leaves and onion slices, diving evenly between pots.
Bring to a boil, and then reduce heat, simmering gently, covered, for 45 to 75 minutes or until beans are cooked through and creamy inside.
Remove from heat, cool to room temperature, remove bay leaves and onion, and drain thoroughly.
Meanwhile, fill a saucepan with water and bring to a boil with a very large pinch of salt.
Cook green and yellow beans until just tender, 3 to 4 minutes.
Drain and scatter on a platter lined with paper towels.
Cut into 1/2 lengths and set aside.
When all beans are ready, fry bacon in a skillet until crisp then drain on paper towels.
Transfer a spoonful of bacon fat to a large mixing bowl and add olive oil, vinegar, honey, mustard, chipotle chiles, salt, and pepper.
Whisk to form a vinaigrette.
Add all cooked beans, jalapeño chiles, green onions, and crispy bacon and gently toss to evenly coat.
Taste and adjust seasonings with salt, pepper, and vinegar as needed.
For the Aioli: To a food processor, add cilantro, lime juice, salt, and pepper.
Pulse until cilantro is very finely chopped and a paste begins to form.
Add mayonnaise and combine thoroughly.
Serving Directions:
To Serve: Squirt or spread a little cilantro aioli on each crispy tostada and top with frisee lettuce.
Mound bean salad mixture on top and garnish with avocado slices and a crispy Serrano ham slice if desired.
Serve immediately.
Tips:
Cook thinly sliced pieces of Serrano ham between 2 cookie sheets in a 300 degree F oven for about 10 minutes, or until crispy.
