Recipe - Black Bean Flan

RED ONION SALSA
One half small Red onion, very, finely
minced
One half bn Flatleaf parsley, leaves
only,, coarsely chopped
2 Plum tomatoes,, coarsely
chopped
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
2 tablespoon Olive oil
2 tablespoon Cider vinegar
1 teaspoon Soy sauce
1 One half cup Cooked black beans
2 lg Eggs
1 lg Egg yolk
1 cup Milk
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
3 ds Tabasco sauce
3 tablespoon Unsalted butter,, melted
5 ounce Log of goat cheese
One half bn Watercress, tough stems
removed,, for garnish

Combine all the ingredients for the salsa in a small glass bowl and toss
together well. Cover and refrigerate for up to 2 hours. Preheat the oven to
350 degrees. In a food processor, pulse 1 cup of the black bean until
pureed, scraping down the bowl as necessary. In a medium mixing bowl,
combine the pureed beans with the whole eggs, yolk, milk, salt, pepper, and
Tabasco. Mix together well until only lumps of bean skin are showing. Add
the remaining One half cup of whole cooked beans and mix together gently until
evenly blended. Brush 6 1/2cup ramekins with the melted butter. Pour very
hot water to a depth of 1 inch in a roasting pan large enough to hold all
the ramekins. Place the dishes in the roasting pan and fill them with the
flan mixture, making sure to add an equal amount of whole beans to each
cup. Bake for 35 minutes, or until firm in the center. Remove from the oven
and let cool to room temperature.

Using a length of fishing line or heavy sewing thread held tightly between
two hands, slice the goat cheese into 6 equal disks and set aside at room
temperature. When ready to serve, preheat a broiler to mediumhigh heat. Run
a small knife carefully around the top outside edge of each flan and place
the ramekins on a baking sheet which will fit under the broiler. Turn the~
ramekins over and tap the bottom side of each ramekin to release the flans.
Shake them out onto the baking sheet and place a disk of goat cheese on top
of each. Place the baking sheet under the broiler and toast until the goat
cheese begins to bubble. With a flatended metal spatula, transfer a flan to
each dinner plate and top with a spoonful of the salsa. Place a few sprigs
of watercress around the base of each flan and serve immediately.

Yield: 6 servings
Posted to MCRecipe Digest V1 #330

Recipe by: TOO HOT TAMALES SHOW #TH6239

From: Meg Antczak meginny@frontiernet.net

Date: Thu, 5 Dec 1996 21:11:52 0500