Monday, June 9, 2014

Savory corn pancakes with refried beans & salsa

1 c corn flour
1 c corn meal
1/2 c rice flour
2 t baking powder
2 t cumin
2 t chili powder
1 t sugar
1 1/2 c skim milk
2 eggs

Refried Beans
1/2 lb black beans
1/2 lb navy beans
1 lg yellow onion sliced thinly
1 green pepper chopped into 1/4" dice
1 T cumin
1 T chili powder
1/2 c red wine
4 beef bullion cubes
1 1/2 c boiling water

Preparing beans:
Soak beans in water for 24 hours rinsing every 8 hours. Keep covered with water.

Cook beans in a crock pot with water for 4-6 hours. Drain excess water and put beans in a food processor and process into a coarse paste (do this in batches).

Heat a large skillet add olive oil and saute onions until translucent. Add peppers and continue cooking. Add cumin and chili powder. Deglaze with red wine a reduce heat. Add beans and fold in onions & peppers.

Dissolve bullion in water. Add to bean mixture as needed to smooth it out. Set aside.

To serve put beans in a dish, coat top with grated cheese and microwave for a couple minutes to melt cheese.

Preparing pancakes:
Put dry ingredients in a large bowl and blend thoroughly.

In a separate bowl whisk milk and eggs. Add milk and eggs to dry ingredients and whisk.

Heat a griddle or skillet. Spray with oil. Pour 1/8-1/4 c of pancake mixture onto skillet. Allow to cook. Check edges and flip when brown. When cooked remove and repeat for the rest of the batter.

How to serve:
Place pancake on a plate. Top with several tablespoons of bean mixture. Top with salsa.

No comments:

Post a Comment