Recipe - Black Bean And Plantain Tamale Filling

1 tablespoon Peanut oil
One half small Onion; finely chopped
2 Garlic cloves; minced
1/8 teaspoon Anise seed; (fennel seed)
1 Bay leaf; crushed
1 One half cup Black beans; cooked, with
broth
(See recipe for Pot Beans
basic)
1 md Plantain; ripe, peeled
One half teaspoon Salt

Makes 2 cups, enough for 12 tamales.

In Oaxaca, black bean filled tamales are wrapped in banana leaves and
seasoned with anisy avocado leaves. To approximate the flavor, combine
plantain pulp with black beans and season the mixture with anise seed and
bay leaf.

Heat the oil in a small skillet. Add the onion, garlic, anise seed and bay
leaf, and saute over medium heat until the onion is wilted, about 3
minutes. Transfer to a food processor, add the beans, plantain, and salt
and puree as fine as possible. Use right away or cover and refrigerate
overnight (not longer).

FILLING ONLY: PER SERVING: 52.5 cals, 1.3 g fat (21.4% cff)

(1995) ISBN 0811804755 Chronicle Books, San Fran

Recipe by: Vegetarian Table: Mexico / Victoria Wise

Posted to MCRecipe Digest V1 #924 by KitPATh phannema@wizard.ucr.edu on
Nov 25, 1997