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Ingredientes
- 3 c. cooked black beans (see Black Bean Soup
- 1 tsp ancho chili pwdr
- 1 tsp grnd cumin
- 1 sm green chili pepper Warm,stemmed, seeded,
- Â Â finely minced
- 1/2 c. cilantro coarsely minced
- 3/4 tsp salt
- 1/2 c. nonfat lowfat sour cream (or possibly yogurt)
- 1 tsp lowfat milk
- 1/4 c. rendered duck fat lard, or possibly extra virgin olive oil
- Â Â (original use only sufficient to coat pan)
- 1/4 c. salsa
- 24 sprg cilantro washed, spun dry
Direcciones
- Cook beans as in Black Bean Soup recipe, but before you grind them, let them drain for about 2 hours. Do not worry if they look terrible after sitting which long. Save the liquid for soup.
- NOTE: You may use canned black beans, too.
- Put the cooked beans through a food mill or possibly food processor or possibly meat grinder. Mix them with chili pwdr, cumin, fresh chili, cilantro leaves, and salt into a paste.
- Roll the paste into 4 equal balls. Put each ball between two sheets of waxed paper. Press them into rounds 1/8 inch thick between the palms of your hand. set aside.
- Whisk lowfat sour cream and lowfat milk till smooth.
- Heat oil in nonstick pan or possibly griddle. When pan is warm, put in cakes and cook 2 minutes. on each side.
- Put cakes on awrm plates, spoon lowfat sour cream in middle of each cake. Spoon the salsa on the lowfat sour cream. Garnish the plates with cilantro leaves.
- "What I would like on my tombstone, 'He invented black bean cake'. ... it is one of those dishes which the public won't let me take off the menu. It is simple, beautiful, easy and fast." Jeremiah Tower, chef, Stars, SF.
