Ingredients
1/2 cup dried black beans
1 bay leaf
Salt
2 tablespoons fresh lime juice
3 tablespoons olive oil
1 teaspoon cumin
Freshly ground pepper
1 small mango
1/4 cup cilantro leaves, loosely packed, washed and coarsely chopped
1 scallion, green and white parts, sliced
1/2 jalapeno pepper, chopped, or to taste
3/4 pound sharp yellow cheddar, grated
1 large egg, at room temperature
Preparation
Pick over beans and remove any broken ones or foreign objects. Place in a pot and cover with cold water. Bring to a strong boil, and return beans to pot. Add cold water to cover by 2 inches. Add bay leaf, bring to a boil, and simmer until tender, about 1 hour. In the last 10 minutes of cooking, add 2 teaspoons salt. Let beans cool in the liquid.
When beans are cool, drain well. Whisk together lime juice, olive oil, cumin, and salt and pepper to taste. Add to beans and mix well. Refrigerate for a few hours or overnight.
Cut flesh from the mango in 2 pieces, slicing along pit. Cut away skin. Coarsely chop flesh; place in a small bowl. Add cilantro, scallion, and jalapeno; set aside.
Heat oven to 375 degrees. On a nonstick baking sheet, evenly sprinkle 1 tablespoon cheese into a rough 3-inch circle. Repeat twice. Have a spatula and a standard-size muffin tin ready.
Bake cheese for 6 to 7 minutes, turning tray after 4 minutes. Tuiles should be lacy looking and sizzling a bit in the middle.
Remove a tuile with a spatula and place on top of a muffin cup; place egg on cheese to form a cup shape. Repeat with remaining tuiles. Continue baking and shaping tuiles in batches until all cheese has been used. Remove tuiles from cups when cool.
To serve, drain beans and place a few tablespoons in each tuile. Top with a heaping tablespoon of mango salsa.
