Black Bean Cakes with Roasted Red Pepper
Source of Recipe
FoodFit
List of Ingredients
Ingredients
1/2 cup Roasted Red Pepper Vinaigrette (see recipe)
1 cup dried black beans
1 large yellow onion, peeled and roughly chopped
1 large green bell pepper, seeded and roughly chopped
2 cloves garlic, peeled and minced
1 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon coriander seeds
1/4 teaspoon salt
pinch cayenne pepper
2 tablespoons olive oil
Recipe
1. Make the Roasted Red Pepper Vinaigrette and set aside.
2. Place the beans in a colander and rinse with cold running water. Pick over the beans and remove any stones or foreign objects. Place the beans in a clean pot, cover with fresh water and soak for at least 4 hours or preferably overnight. Drain the beans.
3. Place the beans, onion, pepper, garlic, pepper, cumin, coriander seeds, salt and cayenne pepper in a large pot. Cover with water, bring to a boil, reduce heat and simmer until the beans are tender, about 1 hour. Drain the liquid from the beans and reserve for later use.
4. Divide the cooked beans in half. Place one portion in a large saucepan and add 1/2 cup of the reserved cooking liquid. Cook over medium heat until the beans are very soft, about 30 minutes; if necessary, add in liquid while cooking.
5. Drain the beans, reserving the cooking liquid, and place in a large mixing bowl. Mash the beans with a fork until they are smooth and fluffy. If the mixture is too thick, dilute with some of the reserved bean cooking liquid. Blend in the reserved portion of the beans with a spoon and allow the mixture to cool.
6. Form the bean mixture into 8 individual cakes. (This can be done in advance. Store the vinaigrette and the bean cakes, separately, in the refrigerator for up to 2 days. Bring to room temperature before proceeding with Step 7.)
7. Heat the olive oil in a large saut� pan over medium heat. Add 2 bean cakes at a time and gently saut� on both sides, cooking for about 1 minute on each side.
8. Warm the Roasted Red Pepper Vinaigrette. Place 2 cakes on each plate and spoon the vinaigrette over and around the cakes.
Roasted Red Pepper Vinaigrette
This recipe serves: 12
Preparation time : 10 minutes
Cooking time : 8 minutes
Ingredients
1 red pepper
1/2 teaspoon kosher salt
2 tablespoons Dijon mustard
2 tablespoons verjus, white or red
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock
1 tablespoon chopped chives
freshly ground black pepper
Cooking Instructions
1. Preheat the broiler.
2. Slice the pepper in half lengthwise and remove the seeds. Place the 2 halves, skin side up, on a cookie sheet and press down so they lie flat.
3. Place the pepper under the broiler until the skin is evenly blistered, about 5 to 8 minutes.
4. Carefully remove the pepper from the cookie sheet and place in a bowl. Cover tightly with plastic wrap and let sit for 5 minutes. Uncover, peel off the skin and discard.
5. Puree the roasted red pepper and salt in a food processor.
6. Add the mustard and puree. Add the verjus and vinegar by the tablespoon, pureeing after each addition.
7. With the motor running, add the olive oil and stock slowly through the feed tube.
8. Stir in the chives and pepper. Adjust the salt and pepper to taste.
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