Rabbit tostada with cumin-scented black beans and lime crème fraîche from Big Small Plates (page 197) by Cindy Pawlcyn and Erasto Jacinto and Pablo Jacinto

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Notes about this recipe

  • DKennedy on August 14, 2012

    A lot of work but truly excellent. Rabbit could be made ahead of time and reheated. Beans need to soak overnight. Do not omit chiles from either beans or rabbit braise, but do substitute for a milder chile unless you can handle a lot of heat. Would make an excellent salad if increased the amount of the condiments. Dressing is very well balanced.

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