Santa Fe Black Bean Cake Recipe - Fast and Delicious Recipes

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Yields: 4 serving(s)

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 1/8-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.
Chef: jeremiah tower, santa fe bar and grill, berkeley, ca.