Title: Santa Fe Black Bean Cake
Categories: Entree Vegetable Ethnic
Yield: 4 Servings

1	lb	Beans, black turtle, - cleaned, rinsed
1	sm	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	tb	Chili, ancho, powder
1	tb	Cumin
2	oz	Oil, olive
		Salt (to taste)
		Pepper (to taste)

Using a heavy-bottom 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 1/8-inch 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

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