| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Chinese | Appetizer | 8 | Servings |
INGREDIENTS
| 1 1/2 | lb | Black beans (not fermented chinese beans) |
| 1 | md | Onion; chopped |
| 6 | c | Chicken stock |
| 2 | sm | Yellow chilies; seeded and chopped |
| 1 1/2 | tb | Chili powder |
| 1 1/2 | tb | Ground cumin |
| 1 | tb | Kosher salt |
| 1 1/2 | ts | Black pepper |
| 1 | ts | Crushed red pepper flakes |
| Sour cream | ||
| Salsa |
INSTRUCTIONS
GARNISH Che Wong, Phoenix/Tempe, che.wong@tempe.vlsi.com Coyote Cafe's Black Bean Cakes (32 2-ounce patties): Note: Here is a recipe for the bean cakes. It is from the Coyote Cafe that used to be in Scottsdale, AZ. Alas, their lease expired and they decided not to find another place. :( This recipe was published in the Nov. 29, 1989 edition of "The Phoenix Gazette" newspaper. At the restaurant, they would serve 4 of these bean cakes as an order of appetizer. The sour cream and salsa is served on the side. A fresh (versus a cooked style) salsa seems to work best with these bean cakes. Cilantro is also a good flavor to have with these. Rinse black beans; soak in water overnight. Drain beans. In a heavy, 3 quart saucepan, saute the onion over medium heat (supposedly, they did not use butter or oil in this recipe). Add beans and enough chicken stock to cover the mixture. Add chiles and seasonings. Cook over medium heat for about 1.5 hours until beans are tender. Remove from heat and let mixture cool. Work mixture in food processor until smooth. (I used a potato masher so that I would get a chunky version.) Mixture now may be refridgerated for up to three days. Spoon bean mixture onto non-stick grill surface and flatten with fingers to form patties. Cook bean cakes on each side for about 1 minute or until lightly browned. Garnish with sour cream and salsa. 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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