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Dried black beans — frijoles negros, soup, Cuban rice
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Professional-grade blender — silky purees, hot soups, nut butters
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Dried black beans — frijoles negros, soup, Cuban rice
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Professional-grade blender — silky purees, hot soups, nut butters
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Cook lettuce in water for a few minutes until the lettuce is tender. (Do not throw away the water). Heat onions in the butter until sauteed, then add to the lettuce mixture. Add chicken broth, evaporated milk and nutmeg to the lettuce mixture, then add salt and pepper to taste. Lower the heat immediately and simmer for 10-15 minutes. Serve topped with browned and buttered croutons (approximately 1/4 cup per serving).