Black bean and plantain tamale filling
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut oil |
| ½ | small | Onion; finely chopped |
| 2 | Garlic cloves; minced | |
| ⅛ | teaspoon | Anise seed; (fennel seed) |
| 1 | Bay leaf; crushed | |
| 1½ | cup | Black beans; cooked, with broth |
| (See recipe for Pot Beans - basic) | ||
| 1 | medium | Plantain; ripe, peeled |
| ½ | teaspoon | Salt |
Directions
Makes 2 cups, enough for 12 tamales.
In Oaxaca, black bean filled tamales are wrapped in banana leaves and seasoned with anisy avocado leaves. To approximate the flavor, combine plantain pulp with black beans and season the mixture with anise seed and bay leaf.
Heat the oil in a small skillet. Add the onion, garlic, anise seed and bay leaf, and saute over medium heat until the onion is wilted, about 3 minutes. Transfer to a food processor, add the beans, plantain, and salt and puree as fine as possible. Use right away or cover and refrigerate overnight (not longer).
FILLING ONLY: PER SERVING: 52½ cals, 1.3 g fat (21⅖% cff) (1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran Recipe by: Vegetarian Table: Mexico / Victoria Wise Posted to MC-Recipe Digest V1 #924 by KitPATh <phannema@...> on Nov 25, 1997