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Santa Fe Black Bean Cake

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

10 min

Ready

40 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound beans
black turtle, cleaned, rinsed
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1 small onions
coarsely chopped
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2 slices bacon
or pancetta
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1 quart chicken broth
or duck
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2 each serrano chiles
seeded, finely chopped
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2 tablespoons ancho powder
*
1 tablespoon cumin
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2 ounces olive oil
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1 x salt
to taste
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1 x black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
453.6 g beans
black turtle, cleaned, rinsed
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1 small onions
coarsely chopped
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2 slices bacon
or pancetta
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0.9 l chicken broth
or duck
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2 each serrano chiles
seeded, finely chopped
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3E+1 ml ancho powder
*
15 ml cumin
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57.8 ml/g olive oil
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1 x salt
to taste
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1 x black pepper
to taste
* Camera

Directions

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 ⅛ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 31853% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 655mg 27%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 34%
Sugars g
Protein 21g
Vitamin A 35% Vitamin C 7%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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