Recipe - Southwest Bean Cake

One half pound String beans
5 tablespoon Plus 1 tsp unsalted butter;
at room temperature
1 teaspoon Vegetable oil
1 md Onion; finely chopped
1 Clove garlic; minced
One half pound Chorizo; thinly cut or sliced up
2 lg Ripe tomatoes; seeded and
chopped
1 tablespoon Chopped fresh basil; or 1
tsp dried
1 Hot green pepper; seeded and
minced
1 Red bell pepper; seeded,
finely chopp
2 Eggs
1 cup Buttermilk
One half cup Heavy cream
1 cup Yellow cornmeal
One half cup Allpurpose flour
One half teaspoon Baking soda
One half teaspoon Baking powder
1 pn Sugar
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
1/8 teaspoon Sweet Hungarian paprika
2 teaspoon Chili powder or ground mild
dry chilies
One fourth cup Sliced black olives
1 cup Grated Monterey Jack cheese
1 ds Hot pepper sauce

Cut the string beans French style in half lengthwise. Cook in boiling
salted water until tender, about 8 minutes. Rinse under cold running water,
drain, and set aside.

Melt 2 tbsp of the butter with the oil in a large heavy skillet over medium
heat. Add the onion, cook 2 minutes. Add the garlic and cut or sliced up chorizo.
Continue to cook until the chorizo is lightly browned, 5 to 6 minutes.

Add the tomatoes, basil, hot green pepper, and red bell pepper to the
sausage mixture. Continue to cook, stirring occasionally, until the
tomatoes are soft. Toss in the reserved beans and cook 10 minutes longer.
Remove the skillet from the heat.

Beat the eggs with 3 tbsp of the butter in a large bowl until smooth. Beat
in the cornmeal, flour, baking soda, baking powder, sugar, salt, pepper,
paprika and chili powder. Mix well. Stir in the chorizo/bean mixture, the
olives, cheese, and hot pepper sauce.

Rub a 10 inch castiron skillet with the remaining 1 tsp butter. Spoon the
batter into the skillet, and bake until firm and golden brown, about 35
minutes. Cut into wedges and serve.

Note: Author notes that he serves this as a brunch or supper dish and often
with just a green salad on the side.

Formatted for MasterCook by Mardi amdesjar@mb.sympatico.ca November 23,
1997

Recipe by: unknown cookbook

Posted to MCRecipe Digest V1 #922 by Mardi amdesjar@mb.sympatico.ca on
Nov 25, 1997