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    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Makes 16 bean cakes

    2 cups dried black turtle beans, well rinsed
    2 ham hocks
    6 cloves garlic
    2 bay leaves
    Cilantro (fresh coriander) stems, tied in a bunch about 1-inch thick
    2 quarts water
    Salt and freshly ground black pepper, to taste
    4 tablespoons olive oil
    2 tablespoons clarified butter*

    Print recipe

    1. Place the beans, ham hocks, garlic, bay leaves, and cilantro stems in a large heavy flameproof casserole. Add the water and bring to a boil. Reduce the heat, and simmer until the beans are tender, 1 hour and 20 minutes.
    2. Drain the beans and remove the ham hocks, garlic, bay leaves, and cilantro. Transfer the beans to a food processor, and purée.
    3. Season the purée with salt and pepper, and form it into 16 small cakes. Refrigerate, loosely covered, until ready to use, but at least 1 hour.
    4. To cook the bean cakes, heat the oil and butter in a large heavy skillet. Add the cakes a few at a time, and sauté over medium heat until heated through, 2 minutes on each side. Use a metal spatula to turn them, as the cakes are a bit delicate to handle.
    *FreshDirect note: To make clarified butter, simply melt butter over low heat in a small saucepan, allowing the water and milk-solids to sink to the bottom. Pour off the butter-fat and reserve. Discard water and milk-solids. You may need to skim some solids off the surface of the clarified butter.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Goya Dried Black Beans - $1.99/ea
      Smoked Ham Hock - $2.79/lb
      Garlic - $3.99/lb
     Farm Fresh, Med
      Vegetable General - $1.99/ea
    You May Already Have
      FreshDirect Bay Leaves - $3.79/ea
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Bertolli Classico Olive Oil - $11.99/ea
      Breakstone's All-Natural Unsalted Butter - $2.99/ea
     2 sticks
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