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

 

6

½ cups black beans, rinsed and drained

 

 

 

 

 

 

 

 

 

 

½

 

 

 

 

 

 

 

cup salsa

 

 

 

 

 

 

 

 

 

 

½

 

 

 

 

 

 

 

cup diced red onions

 

1

 

 

 

 

 

 

¼ cups diced red bell peppers

 

 

 

 

 

 

 

 

 

 

¼

 

 

 

 

 

 

 

cup chopped fresh cilantro

 

2 cups breadcrumbs

1 tablespoon diced jalape

 

 

 

 

 

 

ño peppers

 

 

 

 

 

 

 

 

 

 

½

 

 

 

 

 

 

 

teaspoon Tabasco Sauce

 

1 teaspoon Tabasco Jalape

 

 

 

 

 

 

ño Sauce

 

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.

Serves: 4

 

 

Corn Relish

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