Santa fe black bean cake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beans, black turtle, cleaned, rinsed |
| 1 | small | Onion, coarsely chopped |
| 2 | slices | Bacon OR |
| 2 | slices | Pancetta |
| 1 | quart | Stock, chicken OR |
| 1 | quart | Stock, duck |
| 2 | eaches | Chili, Serrano, seeded, finely chopped |
| 2 | tablespoons | Chili, ancho, powder |
| 1 | tablespoon | Cumin |
| 2 | ounces | Oil, olive |
| Salt (to taste) | ||
| Pepper (to taste) | ||
Directions
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 ⅛-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 From: Rob Stewart Date: 09-08-94