Chef Jay Pierce stops by to show us how we can take a Caribbean staple and throw some Southern love on it to make a fast and tasty meal.
Here's the recipe....but watch the video for the technique!!
Black Bean Cakes
½ cups black beans, rinsed and drained
cup diced red onions
¼ cups diced red bell peppers
cup chopped fresh cilantro
2 cups breadcrumbs
1 tablespoon diced jalape
teaspoon Tabasco Sauce
1 teaspoon Tabasco Jalape
2 cups crushed Tortilla chips
1 teaspoon cumin
1 teaspoon coriander
2 tablespoons olive oil
Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes).
Add beans, salsa, onion, bell pepper, cilantro, breadcrumbs, Jalapenos and both Tabasco
sauces to a mixing bowl. Blend well with hands, mashing some of the beans to form a
thick mixture. Form into 3-ounce patties and set aside.
Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb
consistency. Dredge each bean patty in the tortilla mixture.
Heat oil in large skillet and saut
é bean cakes over medium-high heat, turning when they
are golden brown.
2/3 pound corn kernels (canned or fresh cooked)
¼ cup diced Jalapeno peppers
1/2 pound diced tomatoes
1/4 cup diced red onions
½ teaspoon salt
½ teaspoon minced garlic
2 tablespoons canola oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
Drain corn well.
Add all ingredients to a large mixing bowl.
Using a spoon, combine well.
Makes - 1 quart