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| 1 | pound | beans | black turtle, cleaned, rinsed |
| 1 | small | onion | coarsely chopped |
| 2 | slices | bacon | or pancetta |
| 1 | quart | chicken broth | or duck |
| 2 | each | serrano chiles | seeded, finely chopped |
| 2 | tablespoons | ancho powder | |
| 1 | tablespoon | cumin | |
| 2 | ounces | olive oil | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
Using a heavy-bottom pot, heat 1 ounce of olive oil, add the onions and bacon and cook for 3 minutes.
Add the black beans and stock (just enough to cover the beans), salt, and cook until completely done.
Drain well.
Put the beans, onion, and bacon through a meat grinder or food mill to make a paste.
Season the paste with Serrano chilies, Ancho chili powder, cumin, salt and pepper.
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.
Heat a seasoned crepe or teflon pan and add 1 ounce of olive oil.
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).
Serve on a warm plate with sour cream in the center of the cake, salsa on top of the sour cream, and cilantro around the cake.
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“Chestnuts roasting on an open fire/Jack Frost nipping at your nose…” ...
the best ever !!!!! thank you..my family loves these and the dough is very easy to handle.