Black Bean Flan
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Black Bean Flan
  Flan    Beans  
Last updated 6/12/2012 1:08:56 AM. Recipe ID 35639. Report a problem with this recipe.
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      Title: Black bean flan
 Categories: New, Text, Import
      Yield: 1 Servings
 
MMMMM----------------------RED ONION SALSA---------------------------
    1/2 sm Red onion, very, finely
           -diced
    1/2 bn Flatleaf parsley, leaves
           -only,, coarsely chopped
      2    Plum tomatoes,, coarsely
           -chopped
      1 ts Salt
    1/4 ts Freshly ground black pepper
      2 tb Olive oil
      2 tb Cider vinegar
      1 ts Soy sauce
  1 1/2 c  Cooked black beans
      2 lg Eggs
      1 lg Egg yolk
      1 c  Milk
      1 ts Salt
    1/2 ts Freshly ground black pepper
      3 ds Tabasco sauce
      3 tb Unsalted butter,, melted
      5 oz Log of goat cheese
    1/2 bn Watercress, tough stems
           -removed,, for garnish
 
  Combine all the ingredients for the salsa in a small glass bowl and
  toss together well. Cover and refrigerate for up to 2 hours. Preheat
  the oven to 350 degrees. In a food processor, pulse 1 cup of the
  black bean until pureed, scraping down the bowl as necessary. In a
  medium mixing bowl, combine the pureed beans with the whole eggs,
  yolk, milk, salt, pepper, and Tabasco. Mix together well until only
  lumps of bean skin are showing. Add the remaining 1/2 cup of whole
  cooked beans and mix together gently until evenly blended. Brush 6
  1/2cup ramekins with the melted butter. Pour very hot water to a
  depth of 1 inch in a roasting pan large enough to hold all the
  ramekins. Place the dishes in the roasting pan and fill them with the
  flan mixture, making sure to add an equal amount of whole beans to
  each cup. Bake for 35 minutes, or until firm in the center. Remove
  from the oven and let cool to room temperature.
  
  Using a length of fishing line or heavy sewing thread held tightly
  between two hands, slice the goat cheese into 6 equal disks and set
  aside at room temperature. When ready to serve, preheat a broiler to
  mediumhigh heat. Run a small knife carefully around the top outside
  edge of each flan and place the ramekins on a baking sheet which will
  fit under the broiler. Turn the~ ramekins over and tap the bottom
  side of each ramekin to release the flans. Shake them out onto the
  baking sheet and place a disk of goat cheese on top of each. Place
  the baking sheet under the broiler and toast until the goat cheese
  begins to bubble. With a flatended metal spatula, transfer a flan to
  each dinner plate and top with a spoonful of the salsa. Place a few
  sprigs of watercress around the base of each flan and serve
  immediately.
  
  Yield: 6 servings 




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Recipe ID 35639 (Apr 03, 2005)

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