The "Black Beans with Serrano 'Aioli'" (page 256) is a wonderful way to jazz up canned beans, and in no time at all you have a spicy, creamy, delicious meal on the table. Of course you can use beans cooked from scratch, which would be better yet. Either way, black beans are simmered on the stovetop with tomatoes, then topped with the Serrano Aioli and chopped cilantro. The aioli is made from fresh serrano pepper, garlic, lemon juice, and mayo processed in a blender until smooth and creamy. Here is where you have to be careful with the added oils, as the recipe calls for ¼ cup olive oil as well, and the mayo you choose could also contain fat. I used fat-free mayo (Vegan Mayonnaise ), and I left the olive oil out completely. With the bold flavors from the garlic and serrano pepper, nothing was lacking in this topping. In fact, this would make a wonderful Mexican style topping on burritos, tacos, salads, tostados, enchiladas…you get the picture!
"Keeping it McDougall Friendly" checklist:
ü Be sure to use fat-free mayo when preparing the aioli (Vegan Mayonnaise ).
ü Omit the ¼ cup oil when preparing the aioli - no substitution is necessary.