Antigua and Barbuda - Black Bean Cakes

Before I get to the good stuff, did you know that Antigua is one of the smallest countries in the world? It is actually made up of three islands - Antigua, Barbuda, and an uninhabited called Redonda. Antigua is only 14 miles long and 11 miles wide - fitting into the area of London 3.5 times! Though small, the country is known as the land of 365 beaches.

This was an interesting recipe. Taste-wise? It was actually very good and could be prepared many different ways. A few thoughts are to make it more of a bean dip (for chip dipping) or to put on a tostada. However, this recipe was misleading - the "cakes" didn't exactly turn out into firm patties, more... mushed beans/refried beans. Honestly, I felt this recipe, as written, was more work than it was worth. However, if I do it again, I won't be making patties, just doubling or tripling the beans and mashing them. The salsa and yogurt wouldn't need to be multiplied.

While cooking, I listened to traditional Antiguan music.  

 

Black Bean Cakes

Serves 6-8 cakes, Cook time: 30 minutes

 

For the salsa

1 small serrano pepper (I didn't use one)

5 roma tomatoes (I used small tomatoes, not necessarily roma)

1/2 a white onion (I just used a whole small onion)

salt (to taste, but I didn't add any)

olive oil (to drizzle on before roasting)

 

For the cilantro yogurt

1/2 cup plain yogurt

2 tablespoons chopped cilantro (I didn't use any)

1/2 a lemon, just the juice (or 2 tablespoons of lemon juice)

 

For the cakes

2 cups canned black beans (equivalent to 15 oz can of beans) 

1/2 cup finely chopped onion

1 1/2 teaspoons ground cumin

1 tablespoon finely chopped jalapeno (I bought a small can of jalapenos, but it was way too much... maybe go with a fresh jalapeno if you're going to use one, but not necessary)

2 tablespoons olive oil (for frying)

Prepare the Salsa

1. Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil.

2. Place in a hot oven (500 degrees).

3. Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done... about 20 minutes).

4. Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes.

5. Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.

Prepare the Cilantro Yogurt

1. Mix the yogurt with the cilantro ad lemon juice and set aside.

 

Prepare the Bean Cakes

1. Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water . Process until you have a nice paste.

2. Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown.

3. Remove from heat and keep warm.

4. To serve, top with salsa and cilantro yogurt.

In English.... "I earned my badge!"