Santa Fe Black Bean Cakes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a really good side dish or appetizer-goes really well with chicken enchiladas! :) Ingredients:
1 lb. black beans; cleaned and rinsed |
1 sm. onion, coarsely chopped (optional) |
2 slices bacon or pancetta |
1 quart chicken stock |
2 serrano chiles; seeded and finely chopped |
2 tbs. ancho powder |
1 tbs. cumin |
2 oz. evoo |
salt and pepper, to taste |
Directions:
1. Using a heavy-bottom pot, heat 1 oz. EVOO, add the onions and bacon and cook for 3 minutes.
2. Add the black beans and chicken stock (just enough to cover the beans), salt and cook until completely done.
3. Drain well.
4. Put the beans, onion and bacon through a meat grinder or food processor to make a paste.
5. Season the paste with serrano chiles, ancho chili powder, cumin, salt and pepper.
6. Take enough of the paste to roll it into the size of a golf ball, then pound the rolled ball between waxed paper until it forms a 1/8-inch thick cake.
7. Heat a seasoned crepe or teflon pan and add 1 oz. of EVOO.
8. On high heat, cook each side of the bean cake for about 1 minute (the cake will be crisp and should slide easily in the pan when done).
9. Serve on a warm plate with sour cream in the center of the cake, salsa on the top of the sour cream and cilantro around the cake. (Or whatever accompaniments you like....cheddar cheese maybe?)
10. Enjoy! :)
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