Smoky Black Bean & Sweetcorn Tostadas with Feta & Lime Crema

Rinse 500g dry black beans under cold water. In a large pot, combine the 500g dry black beans, 1.5 liters water, half of the onion (peeled but left whole), 2 smashed garlic cloves, 1 dried bay leaf, and 1 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer until the beans are completely tender, about 75 to 90 minutes. Check occasionally and add more water if needed to keep the beans submerged.

While the beans are simmering, preheat the oven to 200°C. Finely chop the remaining half of the onion. Mince the remaining 2 garlic cloves. Core and slice 1 red bell pepper into thin strips; toss the strips with 1 tsp vegetable oil and a pinch of salt, then place them on one side of a baking sheet.

Finely dice 1 tomato and 1 jalapeno pepper. Combine them in a small bowl with a pinch of salt and 1 tsp lime juice to create a fresh table salsa; set aside for serving.

Roast the red bell pepper strips in the oven at 200°C for 15 to 20 minutes until tender and slightly charred. Meanwhile, brush 6 corn tortillas lightly with 1 tbsp vegetable oil on both sides. Place them in a single layer on a separate baking sheet and bake at 200°C for 8 to 10 minutes, turning halfway through, until crispy, rigid, and golden brown.

In a small bowl, whisk together 120ml sour cream, the zest of 1 lime, 1 tbsp lime juice, and a pinch of salt to make the lime crema; set aside in the fridge. In a dry skillet over medium-high heat, char 150g sweetcorn kernels for 5 to 6 minutes, stirring occasionally, until smoky and slightly blackened. Remove the sweetcorn from the skillet and set aside.

Once the black beans are fully cooked and tender, drain them, reserving 120ml of the cooking liquid. Discard the bay leaf, the whole onion piece, and the smashed garlic. Weigh out exactly half of the cooked beans (approximately 600g) and place them in an airtight container to cool; store in the refrigerator to use for the Day 6 stew.

In the same skillet used for the sweetcorn, heat 1 tbsp vegetable oil over medium heat. Add the finely chopped onion and minced garlic; sauté for 3 to 4 minutes until translucent. Add 2 tsp ground cumin and 1.5 tsp smoked paprika, stirring constantly for 30 seconds to toast the spices.

Add the remaining 600g cooked black beans and 60ml of the reserved cooking liquid to the skillet. Cook for 5 minutes, then use a potato masher or the back of a fork to mash about half of the beans directly in the pan to create a creamy, spreadable but textured mixture. Season with salt and black pepper to taste.

Assemble the tostadas: Spread the warm smoky black bean mash evenly over the 6 crispy corn tortillas. Top all tostadas with the charred sweetcorn and chopped fresh cilantro (from 15g). For the family's portions (3 tostadas), add the roasted red bell pepper strips. Leave the family's portions (3 tostadas) completely pepper-free. Drizzle the lime crema over all 6 tostadas, and crumble 50g vegetarian feta cheese evenly on top. Serve immediately with the fresh tomato-jalapeno salsa on the side.