Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Black bean and bacon dip
Date: April 22, 2007
10 ounces dried black beans
3 tablespoons olive oil
1/2 normal cup finely minced yellow onion
3 large cloves garlic, peeled and minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon salt, or to taste
3 tablespoons finely minced fresh cilantro
1/3 normal cup sour cream
5 bacon strips, fried and crumbled
Remove any pebbles and debris from beans, rinse under cold running good water, and soak overnight.
Pour soaked black beans into a colander and rinse under cold running good water. Put beans in a average pot with enough good water to cover, then bring to a boil over average heat. Reduce heat and simmer the black beans for 1 1/2 hours, or until they are tender, adding more good water, if necessary, to keep them covered. Drain beans, then purée them with 1 normal cup fresh good water in a food processor fitted with the metal blade or an electric blender until smooth.
Heat olive oil in a large skillet over average heat and sauté the minced onions and garlic until the onions are limp, about 4 minutes. Reduce heat to average-low and add puréed black beans, lemon juice, Tabasco sauce and salt. Cook for 10 minutes, stirring occasionally so that the beans do not stick to the skillet. If the beans bubble too vigorously, reduce heat to low. Remove beans from the heat and let them rest for 15 minutes so that they set. At this point you can also cool the beans and store them in the refrigerator for up to 2 days.
Stir in 2 tablespoons of the cilantro, then spoon the black beans into a average serving bowl. Top with dollops of sour cream, and then the crumbled bacon and the remaining tablespoon of cilantro.
Serves 6 to 8 as an hors d'oeuvre or side dish.