Recipe - Black Bean Cakes With Sauteed Rock Shrimp And Mole Sauc P

3 tablespoon Olive oil
1 cup Finely chopped onions
Salt
Freshly ground black pepper
1 tablespoon Plus 1 teaspoon chopped
garlic
1 small Jalapeno; stemmed, seeded
and
; chopped
1 pound Dried black beans
6 cup Water
1 Bay leaf
1 cup Flour
2 Eggs; beaten
1 cup Bread crumbs
Essence
One fourth cup Vegetable oil
One half cup Small minced red onion
1 Ear sweet corn; kernels
removed
; from the cob
1 pound Rock shrimp; peeled
One half cup Small minced Roma tomatoes;
cored and seeded
2 cup Mole Sauce; available in
; specialty food
; stores or see
; following recipe
1 tablespoon Finely chopped fresh
cilantro leaves
1 tablespoon Finely chopped fresh parsley
leaves

RED MOLE SAUCE
12 Chiles guajillos or
chilcostles
One half pound Tomatoes; stewed (about 2
; small)
4 tablespoon Melted lard or safflower oil
One fourth cup Sesame seeds
1 One half tablespoon Dried oregano
2 Whole cloves
2 Whole allspice
1 md White onion; thickly cut or sliced up
9 small Garlic cloves; peeled
1 Cinnamon stick; broken into
thin
; strips (3inch)
1 small Ripe plantain; peeled and
cut into
; thick rounds
3 sl French bread
1 ounce Mexican chocolate
Sea salt to taste

In a saucepan, over medium heat, add a tablespoon of the oil. When
the oil is hot, add the onions. Season with salt and pepper. Saute
for 2 minutes. Stir in 1 tablespoon of the garlic, jalapenos and
black beans. Continue to saute for 1 minute. Add the water and bay
leaf. Bring the liquid to a boil. Reduce the heat to medium low and
cook until the beans are tender, about 1 One half to 2 hours. Remove from
the heat and cool completely and strain. In a food processor, fitted
with a metal blade, puree Three fourths of the mixture until smooth. Add water
if it becomes thick. Season with salt and pepper. Remove from the
processor and turn into a mixing bowl. Stir the remaining beans into
the pureed beans. Season the flour, egg wash and bread crumbs with
Essence. Divide the mixture into eighths and form into individual
rounds, about 1inch thick. Dredge each cake in the seasoned flour.
Dip each cake into the egg wash, letting the excess drip off. Dredge
the cakes in the seasoned bread crumbs, coating completely. In a
large saute pan, over medium heat, add the vegetable oil. When the
oil is hot, but not smoking, panfry until crispy, about 3 to 4
minutes on each side. In another saute pan, over medium heat, add the
remaining 2 tablespoons of olive oil. Add the red onions and corn.
Season with salt and pepper. Saute for 4 minutes. Season the shrimp
with salt and pepper. Add the shrimp to the vegetables. Continue to
saute for 2 minutes. Add the tomatoes and remaining teaspoon of
garlic. Continue to saute for 2 minutes. Stir in One fourth cup of the Mole
Sauce. Remove from the heat and add the cilantro. Remove the cakes
from the pan and drain on paper towels. To serve, spoon the sauce in
the center of each plate. Place two cakes in the center of each
plate. Spoon the shrimp mixture over the cakes. Garnish with parsley.

Yield: 4