|½ pounds||Dried black beans; rinsed|
|2 tablespoons||Olive oil|
|2||Cloves garlic; chopped|
|½||Green bell pepper; chopped|
|½||Jalapeno chili; chopped|
|1 tablespoon||Cider vinegar|
|1 teaspoon||Chili powder|
|1 teaspoon||Ground cumin|
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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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