INGREDIENTS

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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