Santa Fe Black Bean Cake
26
Ingredients
| 1 | pound |
beans
black turtle, cleaned, rinsed |
|
| 1 | small |
onions
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 |
* |
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.
Nutrition Facts
Serving Size 150g (5.3 oz)
