Santa Fe Black Bean Cake Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Beans, black turtle,
2 each: Chili, Serrano, seeded,
-- cleaned, rinsed
-- finely chopped,
1 small: Onion, coarsely chopped
2 tbsp: Chili, ancho, powder
2 slice: Bacon OR,
1 tbsp: Cumin,
2 slice: Pancetta,
2 ounce: Oil, olive
1 quart: Stock, chicken OR
Salt, to taste
1 quart: Stock, duck
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
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.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp
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.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp