Black Bean "Caviar" - Great & EZ Holiday Crowd Pleaser!

[K8-EEE]

In my family, I cook for vegetarians, vegans AND carnivores so when I find something everybody loves and requests again, it's like hitting the jackpot for sure!

This is a Venzuelan recipe, I like to serve it on Cuban crackers or you can use any plain water cracker, like regular caviar, or tortilla chips would be good too.

2 cans of black beans, rinsed
1 large onion, coarsely chopped
5 tablespoons of olive oil
4 cloves of garlic, pressed
seeded jalepeno chilis to taste, finely chopped (we use two)
2 teaspoons cumin seeds, crushed
squeeze of lime juice
Salt to taste

Saute the onion in 2 T olive oil until soft, add garlic, chilies and cumin and cook 2 more minutes. Add beans and turn off the heat, then add the rest of the olive oil. Add lime juice. I like this better after a day or so in the fridge. I like cheese so I like to have a cheese and fruit platter with this, and a green salad, for a nice buffet dinner.

[flamingyouth]

1. I've made a similar recipe before and it was a hit.

This one sounds great. :9

[Raine]

2. Yum

that sure sounds good, reading the recipe is making me hungry! :9

[K8-EEE]

3. For Non-Vegans....

If you put some cream cheese on cuban crackers and then a spoonful of this on top, it's makes for very elegant canapes! Without the cream cheese I think they might get soggy with that presentation but still delish as a dip.

[Angry Girl]

4. Looks interesting! (as well as within my pathetic food budget)

I will definitely give it a try in the next few weeks, thanks!

And what, exactly, are these Cuban crackers you speak of? Do you have a recipe?

[K8-EEE]

5. Oh Heavens No!

I get them at the bakery -- funny that at the famous Porto's bakery in Glendale (CA) it is listed as THE most labor-intensive thing they make, odd when you see the beautiful cakes (surely they can't be including wedding cakes?)

Here's from the Porto's FAQ:

Which of your products is the most labor-intensive?
Cuban crackers are one of the most labor-intensive products - the complete process takes almost 24 hours! The preparation begins the night before when flour, water, and small amounts of yeast are mixed to form a first-dough (a.k.a. "sponge"). The sponge is left to ferment for 12 hours at room temperature. The next morning the final dough is prepared by adding water, salt, shortening, and flour. Using an old-fashioned doughbreaker machine, the dough gets kneaded until the proper consistency is achieved. A master baker and three assistants then thinly sheet the dough, cut the crackers, and lay them on baking sheets. The baking sheets are then placed in a proofer where they ferment for an additional hour. They are then baked at 350 degrees for 20 minutes. The crackers are then cooled for approximately one hour before they are placed in bags. It takes 40-50 crackers to fill one bag. This very old-fashioned process, using very little yeast and long fermentation periods, give Cuban crackers a wonderful flavor, light texture, and a long shelf-life without using any preservatives.

In European countries they are known as "marine crackers" because they keep well, and thus provided weeks of nourishment for shipping crews. Cuban crackers are best kept sealed in their original bag at room temperature and should not be refrigerated).

Like traditional American saltines, Cuban crackers can be eaten plain or be complemented by many foods.

If you have a cuban grocery anywhere by you, they certainly are worth the trip! They are very plain and I don't know WHY they're so good but they are!

[Angry Girl]

6. Wow, they sound good! But I'll have to stick to my recipe for now...

Aside from the time involved, the cost of yeast is just beyond my current budget. What's with the stuff anyway? Are the little suckers in danger of extinction? And I don't have any Cuban stores nearby. :-(

But here's my flat bread recipe. I make it once a week or so and then slice 'em and bake 'em as needed.

1 cup ground flaxseed (use a coffee grinder for this, as the food processor takes forever)
1 cup sesame seeds
1 cup oatmeal (uncooked - instant or not)
1 cup wheat bran (or oat bran)
2 to 3 cups wheat flour
1 teaspoon salt

Add a a half cup or so of cumin or caraway seeds (or more sesame seeds, my fav) if you like.

Add water and mix up till it doesn't stick so bad to your hands anymore.
If too much water, just throw in more flour.
If the mixture doesn't stick together well enough, add a half-cup of flour more at a time, with a little water.

Make about 4 or 5 "loafs." Wrap and store in fridge (lasts for weeks).
Slice thinly into "crackers" and bake at 350 deg. Fahrenheit for about 15 minutes or until edges just start to turn brown. Don't store in plastic (they lose their crisp). Lasts for weeks.

[LeftyMom]

8. Affordable yeast

Costco has 2 lb bags of red star yeast for $3-4. Just keep it in the freezer so it doesn't lose it's potency and one bag should last a long time- even if you don't use it all before the yeast loses it's oomph, you'll still have saved a ton over the little packets at the grocery store or even the bulk stuff at the health food stores.

[Angry Girl]

9. Huh! Good to know

Thanks a lot!

[K8-EEE]

11. mmmmmmm!!!

I love anything with sesame seeds!

[K8-EEE]

12. Sounds Yummy AG --

Of course another budget cutter would be to use dried beans and cook them first....not really too hard but i'm sooo lazy these days!

[flamingyouth]

7. I LOVE Porto's!!!

That place is the best! :9

[K8-EEE]

10. OMG!!! SMALL WORLD ALERT!

You're kidding! Too much. I long ago moved from Glendale to North Hollywood but still go to Porto's! My daughter goes to school in Los Feliz so I take the long way to get her once in awhile to make a Porto's run!

[flamingyouth]

13. I have really good friends in Glendale.

I have to make a pilgrimage there again soon! :D

[Beaverhausen]

14. They are opening a Porto's in Burbank - on Magnolia I think

I live in Glendale and have to say I have yet to go into Portos myself although I have had stuff from there. The Burbank location will actually be more convenient for me.

[K8-EEE]

15. Well That Is XLNT News!!

Ever so much more convenient for me....they really have Brand Blvd. SO torn up these days it's ridiculous!

[mdmc]

16. kick

gonna try

[gizmonic]

17. Me too!

Now I have to find someone to try it with me. Not sure if the husband will eat it though. Oh well, more for me! :)

BTW, :thumbsup: on the avatar.