Archive for January 14th, 2011




Spicy Black Bean Cakes

Ingredients:

  • 7 tablespoons olive oil
  • 1 small onion (5 to 6 ounces), cut into small dice
  • 2 teaspoons minced garlic
  • 1/2 cup all-purpose flour
  • 2 tablespoons Emeril’s Original Essence or Emeril’s Essence Creole Seasoning
  • Two 15.5-ounce cans black beans, drained and quickly rinsed
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons hot sauce

Instructions:

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.

Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.

In a medium mixing bowl, mash the black beans well with the back of a fork — the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).

Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.

If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.

Add a comment January 14, 2011

Tuscan White Beans

Ingredients:

  • 1 pound dried white cannellini beans (or about 4 15.8-ounce cans)
  • 1/4 cup olive oil
  • 4 cups chopped fennel (stalks, fronds, and core removed), about 2 large
  • 2 cups chopped carrots (4 carrots)
  • 1 tablespoon minced garlic (3 cloves)
  • 1 to 2 cups vegetable stock or no-chicken chicken stock (just chicken stock, if you’re not going meatless)
  • 1 tablespoon minced fresh sage leaves
  • 1 tablespoon minced fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Pecorino Romano cheese

1. The night before, soak the beans in a large bowl with water to cover by at least 2 inches. Cover and refrigerate overnight.

2. The next day, drain the beans, rinse well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.

3. Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.

4. Add the fennel and carrots, and sauté for 8 to 10 minutes, stirring occasionally, until tender.

5. Add the garlic, and cook for 1 minute more.

6. Drain the beans, and add them to the vegetables.

7. Add 1 cup of the stock, sage, rosemary, salt and pepper, and simmer, stirring occasionally, for 12 to 15 minutes, until creamy. (If the beans are still hard after 15 minutes, add another 1/2 to 1 cup of stock, and continue to cook until the beans reach your desired consistency. Longer tends to be better.)

8. Stir in the Pecorino, season to taste, and serve hot.

Add a comment January 14, 2011

Pages

Categories

Links

Meta

Calendar

January 2011
M T W T F S S
     
 12
3456789
10111213141516
17181920212223
24252627282930
31  

Posts by Month

Posts by Category