Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSouthwestern - Black Bean Cakes With Sour Cream Sauce
Famous Authors (View All Authors)
Southwestern - Black Bean Cakes With Sour Cream Sauce Post by :Allow2b Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2383

Click below to download : Southwestern - Black Bean Cakes With Sour Cream Sauce (Format : PDF)

Southwestern - Black Bean Cakes With Sour Cream Sauce

3/4 cup chicken broth or water
3/4 cup yellow cornmeal
2 cups cooked black beans
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. cumin
1/2 tsp. Mexican oregano
dash of hot pepper sauce
1 Tbl. olive or vegetable oil
1 green onion, cut in half lengthwise then thinlysliced (include the tops)
1/2 tsp. minced garlic clove
2 Tbl. olive or vegetable oil


In a medium saucepan bring the broth (or water) to a boil. Add the cornmeal, stirring constantly until thickened. Reduce heat and continue stirring and cooking for 2 minutes. Remove from heat.

Add all other ingredients (except the last two tablespoons of oil) and combine thoroughly.

Heat 2 Tbl. of oil in a skillet. Form the bean mixture into cakes. Fry until golden on both sides. Serve immediately with Sour Cream Sauce. Serves 4 to 6.

Sour Cream Sauce:
1 cup sour cream
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. onion powder
dash hot pepper sauce


Combine all ingredients. Serve at room temperature garnish with snipped fresh chives.
If you like this book please share to your friends :
NEXT BOOKS

Southwestern - Beans -  Black Bean Ragout With Chipotle Glaze Southwestern - Beans - Black Bean Ragout With Chipotle Glaze

Southwestern - Beans -  Black Bean Ragout With Chipotle Glaze
1 1/2 cups home-cooked or canned black beans 1 ear fresh corn 2 tablespoons vegetable oil 1/4 cup diced red bell pepper 1/4 cup diced red onion 1/2 teaspoon cumin (or to taste) 2 tablespoons chopped cilantro 1/4 cup honey 1/2 cup mayonnaise (reduced fat mayonnaise may be substituted) 2 tablespoons chipotle chile powder (or to taste; or use pureed canned chipotle chiles to taste) Rinse and drain black beans. Set aside. Husk corn and slice kernels from cob. Set corn aside. Place oil in saute pan over medium heat. Add corn, red bell pepper and onion and saute 2-3 minutes
PREVIOUS BOOKS

Southwestern - Appetizer -  White Cheese Dip By Mom2ty Southwestern - Appetizer - White Cheese Dip By Mom2ty

Southwestern - Appetizer -  White Cheese Dip By Mom2ty
1 cup cheese (Monterey Jack, Asadero or Chihuahua), shredded fine 4 oz. green chiles 1/4 cup Half & Half 2 tablespoon onion, chopped fine 2 teaspoons ground cumin 1/2 teaspoon salt 1 serrano pepper, chopped fine (optional) 1 tablespoon fresh cilantro, chopped fine (optional) Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas. From: KIM PantryNGroceryChallenge@yahoogroups.com
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT