Black Bean Flan

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Black Bean Flan

 

Salsa:

1/2 small red onion, very finely diced

1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped

2 plum tomatoes, coarsely chopped

1 teaspoon salt

1/4 teaspoon freshly-ground black pepper

2 tablespoons olive oil

2 tablespoons cider vinegar

1 teaspoon soy sauce

 

Flan:

1 1/2 cups cooked black beans

2 large eggs

1 large egg yolk

1 cup milk

1 teaspoon salt

1/2 teaspoon freshly-ground black pepper

3 dashes tabasco sauce

3 tablespoons unsalted butter, melted

5 ounces goat cheese log

1/2 bunch watercress, tough stems removed, for garnish

 

Combine all the ingredients for the salsa in a small glass bowl and toss

together well. Cover and refrigerate for up to 2 hours.

Preheat the oven to 350 degrees. In a food processor, pulse 1 cup of the black

beans until pureed, scraping down the bowl as necessary. In a medium mixing

bowl, combine the pureed beans with the whole eggs, yolk, milk, salt, pepper,

and Tabasco. Mix together well until only lumps of bean skin are showing. Add

the remaining 1/2 cup of whole cooked beans and mix together gently until evenly

blended. Brush six 1/2-cup ramekins with the melted butter. Pour very hot water

to a depth of 1 inch in a roasting pan large enough to hold all the ramekins.

Place the dishes in the roasting pan and fill them with the flan mixture, making

sure to add an equal amount of whole beans to each cup. Bake for 35 minutes, or

until firm in the center. Remove from the oven and let cool to room temperature.

Using a length of fishing line or heavy sewing thread held tightly between two

hands, slice the goat cheese into 6 equal disks and set aside at room

temperature.

When ready to serve, preheat a broiler to medium-high heat. Run a small knife

carefully around the top outside edge of each flan and place the ramekins on a

baking sheet which will fit under the broiler. Turn the ramekins over and tap

the bottom side of each ramekin to release the flans. Shake them out onto the

baking sheet and place a disk of goat cheese on top of each. Place the baking

sheet under the broiler and toast until the goat cheese begins to bubble. With

a flat-ended metal spatula, transfer a flan to each dinner plate and top with a

spoonful of the salsa. Place a few sprigs of watercress around the base of each

flan and serve immediately. Serves 6.