| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried black beans; rinsed |
| 2 |
tb |
Olive oil |
| 1/2 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; chopped |
| 1/2 |
|
Green bell pepper; chopped |
| 1/2 |
|
Jalapeno chili; chopped |
| 1 |
tb |
Honey |
| 1 |
tb |
Cider vinegar |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground cumin |
INSTRUCTIONS
Susan <savvy10@ix.netcom.com>
Cover beans with water and soak overnightin heavy pot. Drain. Add enough
fresh water to pot to cover beans by 4 inches. Boil until just tender,
about 1 hour.
Heat 1 Tbs oil in heavy skillet over med. heat. Add onion, bell pepper,
garlic and jalapeno. Saute till tender, about 6 minutes. Add onion mixture
to beans.
Stir in honey, vinegar, chili powder and cumin. Simmer over low heat till
beans are very tender and liquid is absorbed, stirring occasionally about
45 minutes.(Can be made 2 days ahead. Cover and chill)
Puree beans. Season with salt and pepper. Transfer to non-stick skillet.
Stir over med. heat until very thick and dry, 4 minutes. Cool
Form bean puree into six 2-inch diameter cakes. Heat 1 Tbs oil in large
skillet over med. heat. Fry cakes till brown, about 4 minutes per side. Top
with sour cream.
Notes: I haven't tried this recipe yet but it sounds good. The recipe is
from the April 1994 issue of Bon Appetit.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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