Title: Black Bean Tamales
Categories: Vegetarian Entree Tex
Yield: 16 Servings

4	oz	Corn husks; dried
3	qt	; water ----black bean filling-----
2	ts	Sesame oil
1	md	Onion; finely chopped
2		Garlic cloves; pressed or minced
2	c	Black turtle beans; cooked
2/3	c	; bean stock
2	ts	Lemon or lime juice; fresh
2	ts	Miso, dark red; or salt to taste
4	tb	Soy margarine; unsalted
1	ts	Baking powder

Wrapping: Place husks and water in a large pot. Bring to a boil and simmer about 10 minutes. Remove pot from heat; weight husks to keep them underwater. Let set for about 2 hours, until husks are pliable.

Select 16 husks for wrapping. Each should be at least 6 inches across on the wide end and 6 or more inches long. If necessary, overlap pieces of husks to achieve these dimensions. Pat husks dry and set aside.

Tear remaining husks into 32 strips about 1/4-ich wide and 6 inches long to use for tying tamales. Set aside.

Filling: Heat oil in a large skillet over moderate heat. Add onion and saute about 5 minutes, until almost tender. Stir in garlic and continue to saute 2 to 3 minutes longer. Add beans and stock. Bring to a simmer, cover, reduce heat to low and cook about 120 minutes. Coarsely mash bean mixture.

Mix lemon or lime juice and miso to a paste and stir into beans. (Or add juice and salt to taste.) Cook briefly and remove from heat. Let cool while you prepare tamale dough.

Dough: Sift together masa harina and salt into a bowl. Heat 1 1/4 cups stock just to boiling and gradually add to dry mixture, beating constantly to prevent lumpiness. Set aside and let cool to room temperature.

In another bowl, beat margarine with an electric mixer for a minute or so until light. Add half the masa mixture along with 1/3 cup stock; beat well. REpeat with remaining masa and another 1/3 cup stock. Beat in more stock as ncessary until dough resembles a medium-thick cake batter. Add baking powder and mix well.

Assembly: Flatten a softened corn husk with the tapered end pointing toward you. At least 2 inches from the tapered end and 1 inch from the other edges of the husk, sprad 2 to 3 tablespoons dough about 1/8 inch thick, making a 4-inch square. Spread 1 to 2 tblespoons filling down the center of dough and sprinkle on some cilantro.

Lift the two long sides of the husk and bring them to the center so the opposite edges of the dough meet and enclose the filling. Roll the edges together and fold up the tapered end. Loosely tie a corn husk strip around the tamale, including the folded part, to keep the package from opening up but still allow expansion as it steams. Tie the top of the tamale closed with another husk strip. (The upper tie isn't essential if the tamales will be standing vertially in the steamer.) Line a steamer with some extra corn husks. Arrange tamales and cover with more husks. Cover and steam 30 minutes to an hour, until husks easily separate from dough. Unwrap and serve immediately, or cool in husks and steam again briefly before serving. Makes 16 tamales.

Helpful hints: Use a collapsible vegetable steaming basket or Chinese bamboo steaming racks ifyou don't have a regular steamer.

Look for dried corn husks in ethnic and gourmet markets. Use baking parchment in a pinch.

Variations:

Sift in 1 t chili powder with the masa harina and salt.

Add 1/4 cup each: chopped red bell pepper and chopped yellow bell pepper.

Recipe by Susan Jane Cheney, former Moosewood cook and authorof Breadtime Stories: A cookbook for Browsers and Bakers. From VT article on ethnic recipes celebrating World Vegetarian Day, October 1.

Per tamale: 107 cal; 3 g prot; 2 g fat; 18 g carb; 0 chol; 136 mg sod; 2 g fiber.

Source: Vegetarian Times, October 1993/MM by DEEANNE

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