Scarlett & Cranberry Bean Tostada with Avocado Cilantro Aioli
 
 
You can replace these scarlett and cranberry beans with any heirloom beans you love or that are available. You can also use black beans.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 2 cups trimmed green beans
  • 1½ cups total of of two varieties of dried heirloom beans, soaked seperately for 2 hours
  • 3 bay leaves
  • 1 small onion, cut into slices
  • 3 to 4 jalapeno chiles, stemmed, seeded, and minced
  • 6 green onions, trimmed and sliced
  • 6 6 inch corn tortillas
  • 1½ cups shredded lettuce
  • 1 ripe avocado, halved and seeded (one half sliced for serving - the other half for aioli)
Avocado Aioli
  • 1 bunch cilantro
  • 1 lime, juiced
  • ¼ cup vegan mayonaisse
  • ¼ cup avocado
  • salt and fresh ground pepper, to taste
Vinaigrette
  • 3 tablespoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • ½ tablespoon maple syrup
  • ½ tablespoon dijon mustard
  • 1 to 2 canned adobe chipotle chiles, stemmed, seeded and minced
  • salt & ground black pepper to taste
Instructions
  1. Add drained beans to two seperate saucepans. Cover with water. Add bay leaves and onion slices evenly between pots.
  2. Bring to a boil, and then reduce heat, simmering gently, covered for 45 to 70 minutes or until beans are softened and creamy inside. Keep checking them so they don't overcook.
  3. Remove from heat, rinse and cool to room temperture.
  4. Cut greenbeans into thirds and steam for 3 to 4 minutes or until bright green and still have a little bite. Remove cover and remove from heat so they don't overcook.
  5. In a large mixing bowl, whisk together the olive oil, vinegar, maple syrup, mustard, chipotle peppers and salt and pepper to taste.
  6. Add to the mixing bowl all cooked beans, jalapenos, green onions and gently toss to evenly coat. Taste and adjust salt and pepper.
  7. In a food processor, add the cilantro, lime juice, vegan mayonaisse, salt and pepper. Pulse until the cilantro is finely chopped.
  8. On a hot grill pan, heat the tortillas on both sides until crispy with grill marks. You can also use a saute pan.
  9. To Serve:
  10. Put a little cilantro aioli on each tostada and top with shredded lettuce. Mound bean salad mixture on top and garnish with avocado slices and/or more avocado aioli. Serve immediately.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/beantostada/