Step 1

Preheat the oven to 400 degrees.

Step 2

Put the sugar into a stand mixer fitted with a paddle attachment  and gradually mix in the heavy cream and the cream cheese on a low speed for 2 to 4 minutes until completely smooth and shiny. Add the eggs one by one, mixing before adding each one, and continue mixing for 3 minutes. Gradually add the flour, using a tablespoon, while mixing on a low speed for another 2 to 4 minutes.

Step 3

Line a 9 inch springform pan with two 16 inch by 12 inch sheets of parchment paper, pressing and overlapping the parchment paper to ensure that all surfaces of the pan are covered. Make sure the sheets of paper stick out of the pan on the top edges by at least 2 inches. 

Step 4

Pour the cheesecake batter into the lined pan and place it into the oven. 

Step 5

Bake the cheesecake for 45 to 60 minutes until the top is deeply browned. Check for doneness by lightly pressing your finger onto the center of the cake. It should be firm enough to give some resistance. 

Step 6

Let the cheesecake cool at room temperature for 3 hours and then refrigerate the cake uncovered for another 3 hours or overnight. Unmold the cake.

Step 7

Serve cold or at room temperature. 

Step 1

Cut each phyllo sheet into 3 equal sheets horizontally.

Step 2

Preheat the oven to 375 degrees F.

Step 3

Fill and shape the phyllo bundles. Take one sheet of phyllo dough and brush it well with melted butter. Place it horizontally onto a flat surface. Take another sheet of phyllo and brush it with melted butter. Place this sheet vertically and in the center over the first sheet of phyllo. Place 1 piece of cheese onto the center of the two layered phyllo sheets. Fold the right side of the phyllo dough over and onto the cheese. Fold the bottom piece of phyllo over and onto the center, fold the left piece of phyllo over and onto the center and fold the top piece of phyllo over and onto the center of the phyllo bundle. Repeat until the phyllo bundle is folded with no loose pieces hanging. The phyllo should be formed into a tight rectangular bundle at this point. Repeat with the remaining 6 cut sheets of phyllo to form 3 more phyllo bundles. Use the remaining 1 extra piece of phyllo for another dish. Transfer the phyllo bundles to a baking sheet with the seam side down. 

Step 4

Brush all the phyllo bundles well with melted butter. Transfer to the oven and bake for about 15 to 20 minutes or until the phyllo bundles are golden brown.

Step 5

Immediately drizzle the honey over the phyllo bundles and sprinkle generously with black pepper. 

Step 6

Serve immediatly.

Step 1

Grease a 10-inch round Bundt or springform pan with 2 tablespoons butter.

Step 2

Make the yeast mixture: Whisk together the yeast and ¾ cup milk in a small bowl until dissolved. Stir in 1 teaspoon flour and ½ teaspoon sugar. Cover the bowl and let the yeast activate for 5 to 10 minutes, until foamy air bubbles appear on the surface.

Step 3

Make the dough: Mix the remaining 3 ½ cups flour, egg yolks, vanilla, remaining ¾ cup milk and the rested yeast mixture in a large bowl until it forms a very soft, light dough. Cover and let it proof for 30 to 45 minutes, until the dough has risen slightly (it will not double in size.)

Step 4

Mix the remaining 10 tablespoons softened butter and ¾ cup sugar together in a medium bowl until smooth. In a small bowl, mix together the walnuts and cinnamon. Turn out the tough onto a well-floured surface (it will be very sticky). Roll the dough into approximately a 12- by 18-inch, 1/4-inch-thick rectangle. Spread the butter mixture over the surface of the dough with a spatula, then sprinkle over the walnut mixture.

Step 5

Working from the longer edge, tightly roll the dough into a spiral. Cut into 1½-inch-thick slices. Place each roll into the cake pan, spiral-side up. Repeat with remaining slices of dough in a single layer in the cake pan. If necessary, start a second layer on top of the first. Cover and let rise for 1 to 2 hours, or until the rolls have doubled in size.

Step 6

Preheat the oven to 350ºF.

Step 7

Bake until golden brown, 40 to 50 minutes (rolls will bake longer in a Bundt than a springform pan). Remove from the oven and immediately flip the pan over onto a serving plate. Serve immediately, cutting or breaking apart while the rolls are still warm.

Step 1

Add the flours, water, oil, sugar, salt, and yeast into the bowl of a stand mixer fitted with a dough hook attachment. Knead the ingredients at low speed for 15 minutes until a smooth dough is formed. 

Step 2

Transfer the dough into a large bowl greased with olive oil. Cover with plastic wrap and let it rest in a warm place for 1 ½ hours or until doubled in size. Alternatively, let the dough rise in a refrigerator for 24 hours until doubled in size.

Step 3

While the dough rises, prepare the filling: place the spinach into a large mixing bowl. Sprinkle with 1 tablespoon of salt. Massage the spinach with your hands for 1-2 minutes until the spinach wilts and releases liquid. Set the spinach aside for 20 minutes. Squeeze out the excess liquid from the spinach. Add the feta, mozzarella, and halloumi cheese into the bowl with the spinach. Mix until the mixture is well combined, and set aside.

Step 4

Transfer the dough onto a lightly oiled surface and divide it into 20-22 equal pieces. Space out the pieces of dough on an oiled sheet tray 1 inch apart, and cover with plastic wrap. Let the dough rest for 20 minutes. 

Step 5

Preheat the oven to 475 degrees F. Place a pizza stone into the oven if you have one. Alternatively, cover the underside of a sheet pan with aluminum foil, and place the baking sheet into the oven upside down.

Step 6

Assemble the kadeh: lightly flour a large work surface, and roll out a piece of dough into a circle with a diameter of about 6-7 inches. Place 2 heaping tablespoons of the spinach filling onto the one half of the dough, leaving a ½ inch border. Brush a bit of water along the edges of the dough. Fold the dough into a semicircle and close the seam of the semicircle, pressing down with your fingers. Seal the edges by creating a crimp-like design by pressing dimples into the edge of the semicircle with your index finger (photos below), and prick all over with a fork. Place the kadeh onto the preheated pizza stone or baking pan. Bake in the oven for 8-10 minutes or until the bread is golden and baked through. Take the kadeh out of the oven, place onto a cooling rack, and immediately brush the top of the kadeh with olive oil and sprinkle nigella seeds on top. Repeat with the remaining pieces of dough. Serve hot. 

Step 1

Prepare the dough: Mix your liquids (water, oil, egg, vinegar) together in the bowl of your stand mixer or large mixing bowl if doing it by hand. Once mixed, add your dry ingredients (flour, baking powder, salt). Mix on low with your dough hook until dry ingredients are incorporated and scrape down the sides. Go up to speed two and let mix for 10-12 minutes. The dough should be silky and soft but not particularly sticky—if it is, add another tablespoon or two of flour. If you’re mixing by hand, you can use the slap and fold technique or whatever kneading technique you prefer. It will take about 15 minutes of kneading to develop a smooth dough. Once your dough passes the windowpane test, wrap in plastic and let rest for an hour before using.

Step 2

In a medium sized pot, bring 1 ½ cups water, 1 tablespoon oil and ¾ teaspoon salt to a boil. Cook 1.5 cups of kasha groats, simmering and covered for about 10 minutes until there is no more water. Leave the pot covered until it has fully cooled down. Set aside.

Step 3

Place the potatoes in a medium sized pot with 1 teaspoon of salt, cover with water by at least 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork tender. Mash once cool enough to handle.

Step 4

In a sauté pan, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Slowly braise the diced onion on medium low to soften but not brown, about 15 minutes. Add 2-3 tablespoons butter and 1 teaspoon salt to the mix and mash with a potato masher. Add several grinds of cracked black pepper. Taste for salt and adjust to your liking. Let cool in the fridge before shaping the knishes.

Step 5

In a large bowl, combine the mashed potato, kasha and onions with 2 tablespoons butter, 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and set in the fridge until needed.

Step 6

Preheat the oven to 375 degrees.

Step 7

Roll out the dough: Dust your clean work surface with flour. Split your dough in half, re-wrap one half and set aside until needed. Pat the dough flat into a rough rectangular shape and roll out with a rolling pin until thin and even (about 20” wide and 10” high).

Step 8

Prepare the knish: Set about half of the kasha filling into a thick line about 1 inch from the bottom wide border. Brush the other long end of the dough with egg wash. Keep it neat and press it into a snake along the bottom edge. Beginning with the bottom of your pastry, roll the dough upwards, neatening as you go– you should be able to go around your filling twice. Don’t roll it too tight or it will make the shaping of the individual knishes difficult.

Step 9

Shape the Knishes: Seal and trim the ends of the roll. Make a mark at each 3” interval— you should have 6 knishes with each half of the dough. Using the side of your hand, flatten/press dough at each interval. Working one at a time, at each mark twist the dough one full rotation and then cut. Seal one end completely by pressing dough together. Stand the knish up on the sheet tray with the bottom side down and press lightly but with intent until about 1.5” high. Continue with the rest of the log and then your second piece of dough.

Step 10

Brush each knish with egg wash and sprinkle with flaky salt. Bake for about 35-40 minutes until golden, rotating at the 20 minute mark. Serve with mustard and enjoy!

Step 1

Make the eggplant filling: Heat the oil in a pot over medium high heat. Once the oil is hot, add the eggplants and onions. Fry until golden brown, about 30 to 40 minutes, stirring occasionally. Add the tomatoes and cook for another 20 minutes. Place the mixture in a strainer set over a large bowl. Set aside for 1 hour to drain the mixture from excess oil. Discard the excess oil, add the blue cheese and salt into the mixture. Mix until combined well. Set aside.

Step 2

Make the cheese filling: Place the potato into a small pot. Cover the potato with cold water and set over high heat. Bring the water to a boil, lower the heat to a gentle simmer and cook until the potatoes are fork tender, about 40 minutes. Transfer the potato out of the pot with a slotted spoon and set it aside to cool for about 10 minutes. Peel the potato and place it into a mixing bowl. Using a fork, smash the potato well until it is the consistency of mashed potatoes. Add the ricotta, kashkaval, egg and salt. Mix well until combined. Set aside. 

Step 3

Make the dough: Place the water, oil and salt into a food processor. Blend until the mixture becomes white, about 1 minutes. Add the baking powder and flour and blend until the mixture forms a dough, about 3 to 5 minutes.

Step 4

Preheat the oven to 350 degrees.

Step 5

Turn the dough onto the counter. Roll it into a ball, cut it into 4 pieces of dough. Roll out each piece to a 12 inch long log. Starting with one log of dough, cut it into 7 pieces crosswise. Roll one piece of dough into a disk-like shape, about 2 inches in diameter, using the palms of your hands. Place the rolled dough onto the counter. Continue shaping the remaining 6 pieces of dough. Repeat with the remaining 3 logs of dough. Cover all the rolled out pieces of dough with a towel and set aside for 20 minutes. 

Step 6

Shape and fill the borekitas: Take one piece of rolled out dough. Flatten out the piece of dough with your fingers until it is about ⅛ inch thick. Starting with the eggplant filling, place about ½ tablespoon of the mixture into the center of the dough. Take one edge of the dough and fold it over to seal the filling, forming a semicircle shape. Pinch the seams of the dough together. Using your index finger and thumbs, twist and pinch the seam of the dough to create a crimp like pattern across the round edge. Place the borekita upright onto the parchment paper, with the seam side up. Continue with the remaining 13 pieces of dough. Use the potato and cheese filling for the remaining 14 pieces of dough. For the potato and cheese filled borekitas place them on the parchment paper sideways so the seam side is on the side of the pastry. Brush all the borekitas with egg wash. Sprinkle the eggplant filled borekitas with sesame seeds. Sprinkle the potato and cheese filled borekitas with grated kashkaval.

Step 7

Transfer the borekitas to the oven and bake for about 40 to 50 minutes until golden brown.

Step 8

Serve hot with a side of boiled eggs and plain yogurt.

Step 1

Make the vinegar reduction: Place all the ingredients into a small saucepan and bring to a boil over high heat. Immediately reduce the heat to medium low and cook the mixture on a simmer and allow the vinegar to reduce and thicken, about 12 minutes. Pour the ingredients through a fine mesh sieve into a heatproof bowl. 

Step 2

Make the whipped cottage cheese: Place cottage cheese in a food processor and blend until smooth, about 1 minute. Slowly pour in the olive oil while the processor is on and continue blending for 2-4 minutes. The cottage cheese should be fluffy and light. Place the cottage cheese mixture  into a bowl, cover, and set the mixture in the refrigerator. 

Step 3

Make the pasta dough: Place the eggs, egg yolks and olive oil into the bowl of a stand mixer fitted with the dough hook attachment. Mix on low to combine. Add the “00” flour and salt to the bowl and mix on low until the mixture forms a dough. Increase the speed to medium and continue mixing until a smooth dough is formed, about 8 minutes. Once the dough is formed, wrap tightly in plastic wrap and let the dough rest for a minimum of 1 hour at room temperature (the dough can be made and refrigerated a day in advance).

Step 4

Shape the pasta: After the dough has rested, unwrap the dough and cut it into two equal pieces. Working with one piece of dough, roll it out with a rolling pin on a lightly floured surface, just thin enough to go through the pasta machine. Run the dough through the pasta machine, starting at the thickest setting and reducing the setting after each pass of dough until the dough is about ⅛ inch thin and nearly translucent. Once your pasta is rolled out to your thickness of liking, cut it into 10-12 inch long sheets. Add the linguine or fettuccine cutter attachment to the pasta machine and pass the dough through, creating strands of linguine or fettuccine pasta. You can also cut the pasta by hand, lightly flour each sheet of pasta, roll it up crosswise and cut ¼ inch pieces of pasta crosswise. Lightly toss the pasta to detach the pieces of dough. 

Step 5

Bring a large pot of heavily salted water to a boil over high heat. In a large bowl, mix the whipped cottage cheese, peppercorn vinegar and ¼ teaspoon of freshly cracked pepper until combined. Drop the pasta into the boiling water and cook for 1 minute. Reserve ½ cup of the pasta water and then drain the pasta in a colander. Toss the pasta in a large bowl with the cottage cheese/vinegar mixture along with some pasta water to loosen the sauce. 

Step 6

Serve immediately with fresh chives and parmesan cheese.

Step 1

Make the dough: In a large bowl, whisk the flour and salt together. Create a well in the center of the flour and pour in the eggs. Using a circular motion slowly start to incorporate the flour into the eggs. Once most of the egg mixture has been incorporated, slowly drizzle in the water while continuing to mix. Once the dough starts to come together, knead for 3-4 more minutes until an even dough forms. It will still be a little shaggy. Divide the dough into 10 balls, sprinkle with flour and let rest in the bowl, covered with a clean kitchen towel for 30 minutes.

Step 2

Prepare your work station: securely fasten your pasta machine to a large table or work surface. Generously flour the work surface and the pasta maker.

Step 3

Roll out the dough: Take the first ball of dough and flatten and stretch it into a 2x3” rectangular shape. Set the pasta machine to position 2 and carefully crank the dough through the machine. Repeat with the pasta machine set to position 4 and then position 6. The dough will have gone through the machine a total of three times and should now be a long, thin, wide sheet. Place the sheet on the prepared work surface and sprinkle with flour. Repeat with the remaining dough balls.

Step 4

Fill and shape the calsones: Place a pasta sheet in front of you. Using a pastry brush, lightly coat with the egg wash. Place 1 tablespoon of filling (see filling options below), about 1 inch from the top edge of the pasta sheet. Repeat, moving down the length of the pasta sheet placing tablespoons of filling about 2 inches apart from one another.

Step 5

Step 6

Step 7

Working carefully, lay another pasta sheet, approximately the same size, over the fillings. Press around the perimeter of each filling mound out to the edges of the dough sheets to tighten and seal the pasta around the filling being careful not to create any air pockets. If you encounter any air pockets, poke them with a knife, release the air and re-seal the dough. Use a thin rimmed glass or cup (about 2 ½ -3 inches in diameter) to cut the calsones into even circles with the filling in the middle. Transfer to a floured baking sheet. Gather the scraps back into a ball and set aside to rest covered.

Step 8

At this stage you can freeze the calsones on the tray for 10-15 minutes and then transfer to a ziplock or other container to store in the freezer until ready to eat.

Step 9

To cook the calsones: Bring a large pot of heavily salted water to a boil. Place 8-10 calsones in the water, being careful not to overcrowd the pot, and cook for about 2 minutes (if cooking frozen calsones, place in the boiling water straight from the freezer and add 1-2 more minutes of cooking time). Remove with a spider or strainer, add sauce (see options below) and serve immediately.

Step 10

Use the remaining dough scraps to make fettuccine! Reshape the dough into 2x3” rectangles and run it back through the pasta machine on 2, 4 and 6 and then finally through the fettuccine setting. Spread out on a floured surface until totally dry, then move into a sealed container. Cook for 2 minutes in boiling water. Drain and serve with your choice of sauce.

Step 1

Preheat the oven to 350 degrees. Grease a 9 inch by 13 inch baking dish with butter. 

Step 2

Melt half of the butter in a saute pan on medium-low heat. Add the diced onions to the pan with 1 teaspoon of salt and stir constantly until the onions are golden brown and caramelized, about 30 minutes.

Step 3

Bring a large pot of salted water to a boil. Add the egg noodles into the pot and cook for 5 minutes. Drain and set aside.

Step 4

Squeeze out any liquid from the defrosted spinach and set the spinach aside. 

Step 5

Melt the remaining butter in a microwave or pan and set aside. 

Step 6

Place the caramelized onions, cooked noodles, spinach, melted butter, remaining salt, sour cream and eggs into a large bowl. Gently mix until everything is combined. Transfer the kugel mixture into the baking dish and use a spatula to even out the surface.

Step 7

Bake the kugel for 35 to 40 minutes or until the kugel is golden brown and cooked through.

Step 8

Serve hot.

Step 1

If using dried black beans, soak the black beans overnight in a bowl completely covered with water. Rinse and drain the beans. Place them into a medium pot and cover with water. Bring the pot to a boil over high heat and reduce the heat to medium low and cook the beans on a simmer until tender, about 1 hour. Drain and set the black beans aside.

Step 2

Bring a medium pot of water to a boil over high heat. Add the lentil and stir. Reduce the heat to medium low and cook on a simmer until the lentils are tender, about 30 minutes. Drain the lentils and set aside. 

Step 3

Place the olive oil in a large skillet over medium heat. Once the oil is hot, add the onions and saute for about 10 minutes until softened and golden. Add the turmeric and stir, cook for 1 more minute. Remove the pan from the heat and set aside.

Step 4

Add the yogurt and ⅓ cup of water into a large and deep pan over medium heat. Cook for about 5 minutes stirring occasionally.

Step 5

Add the cilantro or parsley and dill, garlic, cooked or canned black beans and lentils and stir. Add the salt, pepper, roquefort and lemon juice. Reduce the heat to low and cook for about 10 minutes.

Step 6

Cook the pasta in a separate pot according to the instructions on the package and drain.

Step 7

Add the cooked pasta into the yogurt sauce, stir well, and cook for about 2 minutes.

Step 8

Pour the pasta mixture into a serving bowl and garnish with the fried onions and a drizzle of olive oil.

Step 9

Serve the pasta hot immediately.

Step 1

Set aside a large bowl with an ice bath and one sheet pan. 

Step 2

Make the cheese: Place a non-stick pan over medium-low heat. Place 1 pound of cheese curd into the pan and sprinkle ¼ teaspoon nigella seed and 1 ¼ teaspoons kosher salt into the pan. Using 2 heatproof spatulas, stir and knead the cheese curd in the pan as the cheese melts and separates from the liquid whey. Knead the cheese until all the cubes have melted and formed one smooth piece of cheese. 

Step 3

Shape the cheese: Quickly transfer the piece of cheese onto a sheet pan using the spatulas. Wear a pair of kitchen gloves to reduce the heat contact from the cheese on to your hands. Working quickly, create a hole in the center of the cheese with your fingers and start stretching the cheese into a ring-like shape. Twist the curd to make two loops and place the loops on top of each other to make them into one loop again. Stretch the loop with your two hands and when you can stretch no further twist the curd again to make two loops and overlap the loops to make one larger and thicker loop. Continue stretching the cheese and twisting it about 6 to 8 more times. For the final twist, twist the curd in opposite directions (like ringing out a towel) until it is tight and insert one end of the loop into the other end to create one cheese twist. Immediately place the cheese twist into the ice water bowel. Repeat the melting and shaping of the cheese twists with the remaining cheese curds, 1 pound at a time. Chill the cheese twists in the ice bath for at least 45 minutes to 1 hour. Drain the cheese from the water.

Step 4

String the cheese: Untangle a cheese twist into one log of cheese. Starting from one end, pinch about  1 inch from the cheese and pull it away creating a long string of cheese. Continue pinching and pulling the strings of cheese until you have your desired amount of cheese.

Step 5

Serve the cheese cold with ka’ak or vegetables. 

Step 1

Place the cherries in a pot. Add the sugar and cook over low heat for about 5 minutes while constantly stirring until the sugar is dissolved.

Step 2

Add the water and increase the heat to high. Bring the mixture to a boil and reduce to medium heat. Cook for about 10 to 15 minutes over a simmer until the cherries are tender and the liquid has taken on the cherries’ color.

Step 3

In a medium bowl mix the flour with  7 tablespoons of cream until you get a creamy smooth mixture (with no lumps). Add the rest of the cream into the bowl while stirring until combined well and smooth. Pour 1 ladle full of the cherry soup into the cream and flour mixture and stir until combined well. Add the cream and cherry soup mixture back into the pot. Stir and increase the heat to high. Bring the soup back to a boil and reduce the heat to medium or a simmer. Continue cooking uncovered for 10 to 15 more minutes while stirring constantly until the soup thickens and coats the back of a spoon.

Step 4

Serve at room temperature or chilled.

Step 1

Make the stuffed grape leaves: Place the rice in a medium bowl, cover with cold water, and soak for 20 minutes. Drain the rice into a sieve and rinse until water runs clear. Place the grape leaves in a large bowl of cold water and soak for a few minutes, then drain to remove some of the salty brine. Repeat, then pat the leaves dry with kitchen or paper towels.

Step 2

Combine ⅓ cup of the oil, lemon juice, 1 tablespoon of the sugar, salt, and pepper in a large bowl and stir to combine. Stir in the drained rice and let this mixture soak for 10 minutes.

Step 3

Stir in the chopped onion, parsley, cilantro, dill, and scallions to the bowl with the rice mixture and let sit for another 10 minutes.

Step 4

Lay a few rinsed grape leaves, vein side up, on a work surface. Remove the stems with kitchen shears or a knife.

Step 5

Place 1 heaping teaspoon of the rice mixture at the base of a grape leaf. Fold the stem end of the leaf over the filling, fold in both sides of the leaf, then roll up (not too tightly) into a cigar. Repeat with the remaining filling and grape leaves.

Step 6

Arrange the filled grape leaves, seam-side down, in a single layer in a large heavy bottom pot, such as a Dutch oven, or wide saucepan with high sides. Arrange a second (or third) layer if needed, placing a pot lid or heat-proof dinner plate on top of each layer to weigh down the one below it.

Step 7

Combine 4 cups of water, the remaining 1 tablespoon of oil, and the remaining ¼ teaspoon sugar in a medium bowl or liquid measuring cup. Pour this mixture over the grape leaves. Bring the mixture to a boil over high heat, then reduce heat to low. Cover the pot and simmer until the rice inside the grape leaves is fully cooked and the leaves are tender, about 60 minutes. (Test this by slicing open and tasting a stuffed grape leaf)

Step 8

Make the yogurt sauce: While the grape leaves cook, combine the yogurt, quark, garlic, and 4 teaspoons dill in a medium bowl. Taste and season with a small pinch of salt and the rest of the dill if desired. Chill until ready to serve.

Step 9

Cool the grape leaves to room temperature. Serve with the yogurt sauce. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Step 1

In a large saute pan, heat 1 cup of oil over medium heat. Add the onions and fry until golden, stirring occasionally for about 10-12 minutes. Add the chopped walnuts, raisins, turmeric and 2 teaspoons of salt. and cook for another 2-4 minutes. Remove from heat and set aside.

Step 2

In a medium sized pot, bring salted water to a boil over high heat. Add the noodles, stirring a bit to prevent sticking. Cook until al dente, about 4 minutes. Remove from heat and strain in a colander under cool water.

Step 3

In a large serving bowl, mix together the sour cream, yogurt, dried mint (optional) and 1 teaspoon salt. Using tongs, add the noodles into the yogurt mixture. Gently stir to coat the noodles in the yogurt mixture, add ¼-½ cup of the reserved water to achieve a creamy consistency.

Step 4

Decorate with the onion mixture and dark kidney beans and serve.