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      RECIPE TITLE "Black Bean Cakes - Tories de Frijoles Negros"
    Source: Cuba Cocina! Copyright 1994 by Joyce Lafray

    yieldsServes 4 to 6   time--- difficultyeasy

    Here is still another use for leftover beans.

      RECIPE INGREDIENTS

    7 tablespoons olive oil
    2 tablespoons all-purpose flour
    1/3 cup chopped red onion
    2 garlic cloves, peeled and finely minced
    1/3 cup chopped red bell pepper
    1/3 cup chopped green bell popper
    1 teaspoon ground cumin
    2 caps cooked or canned black beans, rinsed
    1 teaspoon chopped fresh cilantro
    1 egg beaten with 1/3 cup low-fat milk
    1/2 cup fine dry brand crumbs, mixed with 1/2 teaspoon confectioners' sugar
    Sour cream
    Chopped fresh parsley

    Exotic French Caribbean: Desserts
    Exotic French Caribbean: Desserts Embark on a culinary journey to the Caribbean islands in this three-volume series, Delices Creoles: Exotic Desserts from the French Caribbean, and discover for yourself the sensuous delicacies of the distant tropical paradise. Explore the succulent flavors of fresh tropical fruits combined with aromatic spices in these crepes and waffles, parfaits and tarts, or souffles and sorbets.

      RECIPE METHOD

    Heat 2 tablespoons of the olive oil in a saucepan, add flour, and whisk to a light roux. Set aside.

    In another pan, make a sofrito by sautéing the onion, garlic, and peppers in 2 tablespoons olive oil until just translucent, 3 to 4 minutes. Add the cumin and combine well, then add the cooked beans. Stir in the roux and continue to stir until the mixture becomes thickened, about 4 minutes. Remove from heat and cool. Add the chopped cilantro. Form into 6 to 8 cakes and refrigerate until firm.

    Coat each cake with the egg mixture and then with bread crumbs. Sauté cakes in remaining olive oil until nicely browned. Top each cake with a dollop of sour cream and chopped parsley.


    HOT! We recommend:

    Cuba Cocina!
    Cuba Cocina! Here is the most complete guide ever to the robust and soul-satisfying flavors of Cuba, both the traditional or classico foods and the exciting nuevo dishes rapidly becoming so popular here and on the island. Caribbean food expert and long-time fan and proponent of Cuban cuisine in America, Joyce LaFray has included hundreds of recipes from home cooks and restaurants that reflect the vigorous and flavorful cooking of this tropical island. The pages of ¡Cuba Cocina! are fitted with the tantalizing scents of garlic, citantro, tomato, sweet peppers, and those ubiquitous favorites, black beans and rice.Distinctively delicious recipes include fresh red snapper served with a tangy citantro-lime sauce, a crab dish that incorporates crisp plantains and a mango vinaigrette, and a Creole stewed shrimp prepared in the style of the province of Santiago de Cuba. Alongside the traditional arroz con pollo, ropa vieja, pollo frito and roast suckling pig are recipes for nuevo-style roast turkey with black bean stuffing. ginger-sherried roast pork, and pork medallions with yuca and mojo.To accompany all these dishes are more than two dozen recipes for salsas, and great tropical fruit and vegetable offerings such as fluffy calbaza souffle and eggplant stuffed with ripe tomatoes, peppers, and raisins.On the more indulgent side there are dozens of island cocktails, with and without alcohol. and a sumptuous array of aaah-inspiring desserts: flan with rum sauce, mango-coconut cake, and acreamy custard called natilla. Cuban traditionalists will love the mamey sapote and mango ice cream. For those new to Cuban cooking. an exhaustive glossary covers the essential terms and ingredients. a shopping list offers Cuban names for major ingredients, and a detailed technique section discusses preparing uncommon fruits, vegetables, shellfish, and more,¡Cuba Cocina! means Cuba Cooks! and as this book so amply demonstrates, that activity is cause for celebration.


     

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