Something different

OK... so the soup I made the other night turned out fantastic!  I served it with just some french bread I got from the local bakery, and it was just right.  I thought about serving a salad with it, but it had so much kale in it, it really didn't need it.  We did have some oranges though.  Again, the recipe was from Williams-Sonoma.  I LOVE their recipes and use them pretty regularly.

So, today I'm going to share another family favorite.  This one is from the Rancho Gordo guy where I get All of my beans.  He has a recipe book you can get on Amazon called "Heirloom Beans" that's really great, though the recipes tend to be a bit work intensive.  I have never EVER seen anyone not like this recipe.  I've served it to other people's kids, the missionaries, foreign exchange students... it has passed everyone's test.  It's a little bit more work, but definitely worth the effort.  When I say more work, I don't mean hard... just a little more time.

One quick note before I give you the recipe, though... It calls for Yellow Indian Woman beans.  I've tried to order those this year and I think something must have happened to the crop this year because they are NOT available anywhere.  But you can substitute any firm bean here.  Pintos or Vallartas work great. 

Zuzu's Yellow Indian Woman Fritters

2 cups drained, cooked Yellow Indian Woman Beans

¼ cup whole milk

¼ small red onion

1 cup yellow cornmeal (or more if needed)

1/3 cup all purpose flour

1 Tbsp sugar

½ cup buttermilk (or more if needed)

1 egg, beaten

2 Tbsp chopped fresh cilantro

grated zest of one lime

1 ½  tsp coarse salt

½ tsp freshly ground pepper

safflower or grapeseed oil for frying

salsa (for serving)

sour cream (for serving)

 

In a food processor, puree 1 ½ cups of the beans, the milk and the onion until a smooth paste forms, stopping once or twice to scrape down the sides of the bowl.

 

In a large bowl, using a potato masher, mash the remaining ½ cup beans until they are smooth with some texture remaining.  Add the beans from the food processor, 1 cup cornmeal, flour, sugar, ½ cup buttermilk, egg, cilantro, lime zest, salt, and pepper.  Mix well with a rubber spatula.  The texture should be like that of oatmeal.  Add more cornmeal or buttermilk if needed.

 

Preheat the over to 225 degrees. Line baking sheet with paper towels.

Pour the oil to a depth of about ½ inch into a medium, heavy skillet.  Put over high heat and heat the oil until it is very hot and shimmering, but not smoking.  A scant teaspoon of bean batter placed in the oil should hold its shape and sizzle on contact.  If it smokes and burns, the oil is too hot.  Adjust the heat accordingly.

 

Working in batches of about 6 fritters, drop the bean batter by scant tablespoons into the oil, being careful not to crowd the pan, and cook until the fritters are set and browned on the bottom, about 1 minute.  Carefully turn them with tongs or a metal spatula and cook on the second side for 1 minute.  The fritters should be set and turn a dark caramel brown.  Place the fritters on the paper towel-lined baking sheet and keep warm in the oven. Adjust heat and add more oil if needed.  Let the oil come to temperature before cooking more fritters.  You will have about 25 fritters.

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We love to eat this with fresh salsa.  Let me know if you want a recipe for that, too and I'll be happy to share it with you.  The kids always think they're chicken nuggets.  They're WAY better, but the familiarity of the shape makes it easier for the kids to try them. 

One thing I've thought about with cooking beans... recipes tend to say to cook them for 1 1/2 to 2 hours.  It usually takes mine longer to get to where I like them... more like three hours.  Just a thought I wanted to share.  Also... please, please, PLEASE don't put salt in them when you're cooking them... or tomatoes.  They WILL stay hard.

Oh, and don't buy them at the grocery store.  They're guaranteed to be old which also means they'll be hard... no matter how long you soak them and cook them.  Which means those beans that you bought for food storage 3+ years ago that are sitting in a container out in your garage?  Yup... hard and nasty.

Have fun with this recipe.  We LOVE it!  I'll post another one or two in a day or so!  Also, give that one from Williams-Sonoma a try.  I doubled the recipe and we finished off the leftovers the next day!

Elli