Also, did you know that, according to InterCourses, black beans are an aphrodisiac. Apparently back in the day nuns weren't allowed to eat them because they were thought to increase fertility (not that we're looking to do that...). So with that all said, I present you with a questionably sexy meal- black bean croquettes and fried plantains!
|Yes, I need to work on my food photography skills...|
From Eating Well
2 cans of black beans, rinsed and drained
1 tsp. cumin
1 c. corn kearnls
1/4 c. plus 1/3 c. bread crumbs
2 c. chopped tomatoes
2 scallions, sliced
1/4 c. chopped cilantro
1 tsp. chili powder
1/4 tsp. salt
1 tbs. olive oil
1 avocado, diced
1. Preheat over to 425, spray a baking sheet with cooking spray
2. Mash black beans and cumin with a fork until no whole beans remain. Stir in 1/4 c. breadcrumbs. In a separate bowl combine tomatoes, scallions, cilantro, 1/2 tsp. chili powder and salt. Stir 1 c. of the tomato mixture into the black bean mixture.
3. Mix 1/3 c. of breadcrumbs, olive oil and 1/2 tsp of chili powder. Form the black bean mixture into 8 balls and coat with the breadcrumbs. Place on the baking sheet.
4. Bake for 20 minutes or until brown. Add the avocado to the remaining tomato mixture and serve along side the croquettes.
1. Coat a skillet with oil and heat over medium high heat.
2. Slice 2 plantains.
3. Place plantain slices in the skillet, being careful not to crowd the pan. Turn slices over after about 3 minutes or until browned. Repeat until both sides of the plantain are nice and brown. Drain on paper towels.
4. Serve with guacamole.