Читать книгу A Taste of Coral Gables - Paola Mendez - Страница 17

Black Bean and Farro Cake

1 cup black beans, remove any stones or hard beans, soak overnight

6 tablespoons olive oil, divided

1/2 cup farro

1/4 cup yellow onion, chopped

1/4 cup celery, chopped

1 tablespoon fresh garlic, chopped

2 large eggs, beaten

3/4 cup coarse fresh bread crumbs

1 teaspoon fresh thyme

1/4 cup chopped cilantro

Sea salt as needed

Black pepper as needed

Sliced cherry tomatoes

Spaghetti vegetables (make using a mandolin)

1 medium zucchini

1 medium yellow squash

1 medium carrot, blanched and cooled

1 medium leek

1.Place the soaked black beans in a large saucepan, and cover the beans with two inches of water. Bring to a boil, then reduce heat to low and simmer until tender, about an hour. Remove from heat, season with sea salt, and allow the beans to stand for about 10 minutes prior to draining. Place in a shallow pan and allow them to cool.

2.In a separate saucepan over medium heat, add about a tablespoon of olive oil, then add the farro and lightly toast, stirring constantly, until it starts to brown, about 2 minutes. Cover the farro with water by a couple inches and season with sea salt. Simmer on medium heat until grains have begun to pop open and are tender, about 30 minutes. Drain the farro and place in a shallow pan. Allow them to cool.

3.Heat a small frying pan over medium heat, add two tablespoons of olive oil, add the chopped onions, celery, and garlic, and sauté until the onions are translucent. Season with sea salt and cracked black pepper. Once tender, remove from the heat and place them in a large bowl.

4.Add half of the black beans and farro to the onions, celery, and garlic mixture. Then add the two beaten eggs, coarse bread crumbs, sea salt to taste, and fresh thyme, and mix until well incorporated, adjusting seasoning as needed. Add the remaining black beans and mix in gently to incorporate.

5.Form the black bean and farro mixture into four large patties, cover with plastic wrap, and refrigerate for at least 30 to 45 minutes.

6.Heat a large, nonstick frying pan over medium heat. Add two tablespoons olive oil (more, if needed). Add the patties, and fry on one side until browned and crispy, about 4 minutes. Flip and repeat on the other side. Remove from the pan and set aside.

7.In the same large nonstick frying pan, add one tablespoon of olive oil, add the spaghetti, vegetables, and sauté until hot, season with sea salt and cracked black pepper.

Serves 4.