You will need
- 1 cup dried black beans Prunotto M.
- 2 Tablespoons olive oil
- 1 carrot, peeled and coarsely chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 2 Tablespoons balsamic vinegar
- 3-1/2 cups chicken stock
- 1 cup dried bread crumbs
- 1/2 red bell pepper, seeded, deribbed, and finely chopped
- 2 green onions, white part and 2 inches of green tops, finely chopped
- 1 Tablespoon minced fresh parsley
- Salt and freshly ground black pepper to taste
How to prepare
Rinse the black bean in a colander under cold running water, picking them over to discard any broken beans or pebbles. Place the beans in a large saucepan, cover, and bring the water to a boil over high heat. Boil for 1 minute, then remove from heat and let sit for 1 hour.
Heat the olive oil in a medium, heavy saucepan over medium heat. Add the carrot, onion, and garlic and saute over low heat, stirring often, for 3 to 5 minutes, or until the onion is translucent.
Drain the beans and add them to the pan along with the bay leaf, stirring to coat. Add the balsamic vinegar and stock and bring to a boil over medium heat. Reduce heat to low and simmer the beans uncovered until tender, about 50 minutes to 1 hour. Do not let liquid evaporate; add more stock if necessary.
Remove and discard the bay leaf. Puree 1/2 cup of the cooked beans in a blender or food processor and stir the puree into the beans in the pot. Let cool.
Combine the beans with the bread crumbs, red pepper, green onions, and parsley; if the mixture is too loose to form patties, add more bread crumbs. Season with salt and pepper, form the beans into patties. (Can be made ahead to this point. Cover tightly and refrigerate until ready to fry, up to two days.)
Dredge the black bean cakes lightly in flour. Heat the oil in a medium saute pan over medium-high heat and saute the bean cakes until golden brown and warmed through, about 3 minutes on each side.