Saturday, October 20, 2012

Guatemalan Black Bean Pizza

I spent a semester in college studying Spanish in Guatemala. Black beans and hand-pressed tortillas are THE two staple foods, eaten for three meals a day by many people across the country. My favorite preparation of black beans is called "licuados" — a thick paste perfect with eggs or sauteed veggies or ... really anything. We happened to have some leftover chicken around, which made for the perfect Guatemalan-themed pizza.

Chop a small onion and saute until soft and translucent, but not browned. In a blender, process the sauteed onions, 2 cups cooked black beans and 1 garlic clove. Add water or some reserved bean liquid to make a smooth, thick, saucy consistency.

TOPPINGS (layered in this order):
  1. Corn Masa Crust, par-baked
  2. A generous spread of the liquified beans
  3. Queso fresco, grated or chopped into tiny chunks (queso fresco is a white farm cheese available at Hispanic markets and many mainstream grocery stores) 
  4. Grated mozzarella
  5. Cooked, chopped chicken breast
  6. Sprinkle of chopped cilantro

Bake at 450 degrees F for about 8 minutes, until the cheese is melted and the crust begins to brown. ¡Buen provecho!

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