BLACK BEAN CAKES
Makes 16 bean cakes
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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*
||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.|
||Drain the beans and remove the ham hocks, garlic, bay leaves, and cilantro. Transfer the beans to a food processor, and purée.|
||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.|
||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.
Excerpted from THE NEW BASICS COOKBOOK copyright © 1989 Julee Rosso, Sheila Lukins.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.