Black Beans

Ingredients Weight Measure
Black beans 2 lbs.
Lime, zest, juice 1 ea.
Chipotle pepper, crushed 1 ea.
Habanero pepper, halved, seeded and pit removed 1 ea.
Portabella mushrooms, large shred 2 cups
Oyster mushrooms, large shred 2 cups
Sage, chiffonade 4 Tbsp.
Marjoram, chiffonade 4 Tbsp.
Cilantro, rough chopped 1/2 bunch
TABASCO® brand Chipotle Pepper Sauce 2-1/2 oz.
Salt to taste
White pepper to taste

Sweet Corn Risotto

Ingredients Weight Measure
Corn, ears of 3 ea.
Vegetable stock, divided 1-1/2 qts.
Olive oil 1/4 cup
Garlic cloves, minced 10 ea.
Shallot, large, minced 1 ea.
Yellow onion, medium, brunoise 1 ea.
Thyme, chiffonade 2 Tbsp.
Oregano, chiffonade 2 Tbsp.
Arborio rice 2 lbs.
Salt to taste
White pepper to taste


Ingredients Weight Measure
Red pepper, small 12 ea.
Cilantro as needed


  1. For Black Beans, soak black beans overnight or bring to a boil and let soak for 1-1/2 hours.
  2. Add zest of lime, chipotle pepper and habanero pepper. Bring to a boil and simmer for 45 minutes to an hour.
  3. Add juice of 1 lime, portabella mushrooms, oyster mushrooms, sage, marjoram, cilantro and TABASCO® Chipotle Pepper Sauce. Simmer 10 more minutes, or until tender.
  4. Season to taste with salt and pepper. Remove habanero.
  5. For Sweet Corn Risotto, cut corn off ears and blend in blender with 1/2 qt. vegetable stock until smooth. Set aside.
  6. Heat remaining stock in pan and keep warm and at hand.
  7. In olive oil, sauté garlic, shallots and onions until soft. Add thyme, oregano and rice, and continue sautéing until rice is translucent.
  8. Start adding stock 1/2 cup at a time as it is absorbed; continue until rice is tender. Add blended corn and stock mixture, and cook until absorbed. Season to taste with salt and pepper.
  9. Make a pepper flower by cutting a crown pattern around a small red pepper, separating and placing in ice bath to bloom.
  10. Place 1 serving of rice in the center of each serving bowl. Ladle 1 serving of beans around the rice. Garnish with a small bunch of cilantro and a pepper flower.

Yield: 12 servings