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Prep Time: 60 Minutes Cook Time: 1440 Minutes |
Ready In: 1500 Minutes Servings: 4 |
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These were a signature dish at the Santa Fe Bar & Grill in Berkeley, CA, back in the 80's. Worth doing them again! Ingredients:
1/2 lb black beans |
6 -8 cups chicken stock |
1 medium carrot, peeled & chopped |
1 stalk celery, chopped |
fresh ground pepper |
1 tablespoon dried ancho chile powder |
1 tablespoon ground cumin |
1 jalapeno chile, stemmed,seeded,and minced |
1/2 cup chopped cilantro |
1 teaspoon salt |
1/4 cup olive oil |
fresh cilantro stem |
sour cream |
salsa |
Directions:
1. Sort and rinse the beans.
2. Cover with plenty of water and soak overnight, or quick soak by boiling for 5 minutes, covering and letting sit for an hour.
3. Drain well and combine in a large saucepan with 6 cups of stock, carrot and celery.
4. Bring to a boil and then simmer over low heat until they are tender, about 1 1/2 hours.
5. Add more stock if liquid falls below the surface of the beans.
6. Pour into a colander and let drain about 2 hours.
7. They must be thoroughly dry.
8. Puree 3 cups of the beans in food processor, combining with the pepper, chile powder, cumin, jalapeno cilantro and salt.
9. Mixture will be stiff and dry.
10. Form into 4 equal balls.
11. Press each ball between 2 sheets of waxed paper into a disk about 1/8 inch thick and 5 inches in diameter.
12. Heat oil in large (preferably non-stick or well seasoned cast iron).
13. Put cakes in without crowding.
14. Do in batches if necessary, using more oil.
15. Cook 2 minutes on each side.
16. Garnish with cilantro sprigs.
17. Serve with sour cream and salsa.
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