Black Turtle Bean Cake

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Black Turtle Bean Cake

 

Recipe By :by Marcel Desaulniers

Serving Size : 4 Preparation Time :0:00

Categories : Beans Vegetarian Main Dish

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound dried black turtle beans -- washed picked over and

soaked for 12 hours in 2 quarts cold water

2 tablespoons salt

1/2 cup minced onion

1 tablespoon chopped fresh basil

1 tablespoon minced jalapeno pepper

2 teaspoons minced garlic

1/4 cup all-purpose flour

4 tablespoons Safflower Oil -- (for panfrying the cakes)

 

Peppered Honey-Lime Dressing:

2 tablespoons cider vinegar

2 tablespoons Key lime juice

1 tablespoon honey

1 teaspoon Black Peppercorns -- freshly cracked

3/4 cup safflower oil

Salt -- to taste

 

Root and Fruit:

1 pound jicama

1 pint strawberries

2 Medium Papayas -- (about 1 pound)

2 medium Ripe Avocados -- (about 3/4 pound)

Peppered Honey-Lime Dressing

 

Salad Greens and Garnish:

3/4 pound Leaf Lettuce -- cored, separated into leaves,

washed, and dried (green or red)

8 teaspoons sour cream

2 tablespoons chopped fresh chives

 

Prepare the Black Turtle Bean Cakes

 

Drain the soaked beans in a colander. Rinse the beans with cold running

water and drain thoroughly before cooking.

 

Bring 2 quarts of water and the salt to a boil in a 5-quart whisk saucepan

over high heat. Add the beans. Adjust the heat and simmer the beans until

tender; about 1 hour. Drain the beans in a colander; then return them to the

5-quart saucepan. Cool the beans in the saucepan by running them under cold

running water for 3 to 4 minutes. Drain the beans thoroughly, then transfer

to a 7-quart stainless steel bowl. Add the onion, basil, jalapeno pepper and

garlic. Using your hands (I suggest wearing a pair of plastic food handler's

gloves), crush the beans into a lumpy paste and thoroughly combine all the

ingredients.

 

Form the mixture into 8 individual 4-ounce balls. Flatten each ball into a

cake 3 inches in diameter and 1 inch thick. Lightly coat both sides of each

cake with flour. Place the cakes on a baking sheet, cover with plastic wrap,

and refrigerate until needed.

 

Make the Peppered Honey-Lime Dressing

 

In a 3-quart stainless steel bowl, whisk together the cider vinegar; lime

juice, honey, and peppercorns. Add the safflower oil in a slow, steady

stream while whisking until incorporated. Season with salt. Cover tightly

with plastic wrap and set aside at room temperature until needed.

 

Prepare The Root and Fruit

 

Peel the jicama, then cut it into strips 3 inches long and 1/4 inch thick.

Place the jicama in a 7-quart stainless steel bowl.

 

Place the strawberries in a colander and spray them with lukewarm water.

Shake the colander to remove excess water from the berries. Stem and then

slice the berries 1/4 inch thick. Place the sliced berries in the bowl with

the jicama.

 

Peel, split, seed, and then cut the papayas into 1/2 inch dice. Place the

papayas in the bowl with the jicama and strawberries.

 

Peel, pit, and then cut the avocados into 1/2 inch dice. Place in the bowl.

Vigorously whisk - make that very vigorously because this dressing does not

stay emulsified for very long after it is whisked - the peppered honey-lime

dressing. Pour 1/2 cup of dressing over the root and fruit in the bowl.

(Cover the remaining 1/2 cup of dressing with plastic wrap and set aside at

room temperature until needed.) Toss very gently to combine. Cover the bowl

with plastic wrap and refrigerate until needed (up to 3 or 4 hours).

 

Finish and Assemble the Salad

 

Preheat the oven to 350 degrees Fahrenheit.

 

Heat 2 tablespoons of the safflower oil in a medium nonstick saute pan over

medium heat. When the oil is hot, place 4 black bean cakes in the pan and

cook for 4 minutes on each side, until uniformly golden brown. Place the

panfried cakes on a baking sheet. Discard the oil in the pan, wipe clean

with paper towels, and then repeat the panfrying procedure with the

remaining 4 cakes. When all the cakes have been panfried and transferred to

the baking sheet, place the sheet in the preheated oven and heat the cakes

for 10 minutes. While the cakes are heating, assemble the salads.

 

Arrange and divide the leaf lettuce on four 10- to 12-inch room-temperature

plates. Vigorously whisk the remaining 1/2 cup of peppered honey-lime

dressing. Dress the greens on each plate with 2 tablespoons of dressing.

Place an equal amount of root and fruit on the greens on each plate. Remove

the hot black turtle bean cakes from the oven and place 2 cakes on each

salad. Top each cake with 1 to 2 teaspoons of sour cream and garnish with

chives. Serve immediately.

 

 

Source:

" Salad Days: Main-Course Salads for a First-Class Meal "

S(MasterCook Format by:):

" sisterquilt "

 

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Per Serving (excluding unknown items): 1147 Calories; 74g Fat (55.8%

calories from fat); 25g Protein; 107g Carbohydrate; 27g Dietary Fiber; 4mg

Cholesterol; 3236mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat;

1/2 Vegetable; 1 1/2 Fruit; 0 Non-Fat Milk; 14 1/2 Fat; 1/2 Other

Carbohydrates.

 

NOTES : This is a full meal with salad and fruit served together.

 

 

Nutr. Assoc. : 156 0 0 0 0 0 0 0 0 2130706543 0 822 0 0 0 0 0 2130706543 0

0 0 62 2130706543 0 2130706543 0 0 0