Recipe - Santa Fe Black Bean Cake

1 pound Beans, black turtle,
cleaned, rinsed
1 small Onion, coarsely chopped
2 sl Bacon OR
2 sl Pancetta
1 qt Stock, chicken OR
1 qt Stock, duck
2 Chili, Serrano, seeded,
finely chopped
2 tablespoon Chili, ancho, powder
1 tablespoon Cumin
2 ounce Oil, olive
Salt (to taste)
Pepper (to taste)

Using a heavybottom pot, heat 1 ounce of olive oil, add the onions and
bacon and cook for 3 minutes. Add the black beans and stock (just enough
to cover the beans), salt, and cook until completely done.

Drain well. Put the beans, onion, and bacon through a meat grinder or
food mill to make a paste.

Season the paste with Serrano chilies, Ancho chili powder, cumin, salt
and pepper.

Take enough of the paste to roll it into the size of a golf ball, then
pound the rolled ball between waxed paper until it forms a 1/8inch thick
cake. Heat a seasoned crepe or teflon pan and add 1 ounce of olive oil. On
high heat, cook each side of the bean cake for about 1 minute (the cake
will be crisp and should slide easily in the pan when done).

Serve on a warm plate with sour cream in the center of the cake, salsa
on top of the sour cream, and cilantro around the cake.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip