Black Bean And Plantain Tamale Filling
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Black Bean And Plantain Tamale Filling
  Beans    Tamales    Fillings  
Last updated 6/12/2012 1:08:53 AM. Recipe ID 35579. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Black bean and plantain tamale filling
 Categories: Filled tort, Mexico
      Yield: 12 Servings
 
      1 tb Peanut oil
    1/2 sm Onion; finely chopped
      2    Garlic cloves; minced
    1/8 ts Anise seed; (fennel seed)
      1    Bay leaf; crushed
  1 1/2 c  Black beans; cooked, with
           -broth
           (See recipe for Pot Beans -
           -basic)
      1 md Plantain; ripe, peeled
    1/2 ts Salt
 
  Makes 2 cups, enough for 12 tamales.
  
  In Oaxaca, black bean filled tamales are wrapped in banana leaves and
  seasoned with anisy avocado leaves. To approximate the flavor, combine
  plantain pulp with black beans and season the mixture with anise seed
  and bay leaf.
  
  Heat the oil in a small skillet. Add the onion, garlic, anise seed
  and bay leaf, and saute over medium heat until the onion is wilted,
  about 3 minutes. Transfer to a food processor, add the beans,
  plantain, and salt and puree as fine as possible. Use right away or
  cover and refrigerate overnight (not longer).
  
  FILLING ONLY: PER SERVING: 52.5 cals, 1.3 g fat (21.4% cff)
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 35579 (Apr 03, 2005)

[an error occurred while processing this directive]