Puerto Rican Beans and Potatoes

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, finely chopped
1 russet potato, small dice
2 bay leaves
1 teaspoon cumin
1 teaspoon smoked paprika
1-1/2 cup pinto beans
water or vegetable stock
2/3 cup tomato sauce
1 teaspoon agave
juice of half a lime
salt and black pepper, to taste
2 tablespoons cilantro, chopped
1 avocado, sliced
lime wedges

Cook onion, garlic, and jalapeno in the oil and add the red bell pepper, potato, cumin, smoked paprika, and bay leaves. Stir for a few minutes and add enough water to cover the vegetables and the tomato sauce. Cover and simmer until potatoes are tender. Add the beans and remove the bay leaves.

Before removing from heat, stir in agave and lime juice.

To serve, garnish with avocado, cilantro, and lime. Serve with long grain brown rice or fresh tortillas.

Mallorca

Ingredients:

3 cups all purpose flour
3/4 cup sugar
3/4 cup milk or cream
2 teaspoons yeast
2 eggs
1 egg yolk
pinch of salt
1/2 cup butter
1/3 cup powdered sugar
1/2 vanilla bean

Bring eggs and butter to room temperature.

Combine milk, yeast, and a sprinkle of sugar. Set aside for 10 minutes.

Meanwhile, sift flour and sugar into the bowl. Add eggs, egg yolk, and salt and knead the dough for 5 minutes until it comes together. Add more milk or flour as needed. Cover and allow dough to rise 45 minutes to an hour, until double in size.

Roll out the dough onto a floured surface (about 20 inches). Spread some of the butter in an even layer over the dough. Fold the dough in half and roll out again. Repeat this again. Then do it one more time, without rolling out the dough, to obtain one long rectangle of dough.

Place the dough on parchment paper in a loose swirl pattern. Cover and let rise for 1-2 hours.

Bake 20-25 minutes at 350.

Combine powdered sugar with the vanilla beans. Sift over the pastry while still hot. Serve warm.