Black Bean And Papaya Salsa Recipes
BLACK BOTTOM BEAN CAKES WITH PAPAYA SALSA
At the turn of the century, the black bottom was a dance done by African Americans in the rural South. By the 1920s and the Jazz Age, it was so popular that it was featured in the Ziegfeld Follies. This dish, like that dance, has a similarly universal appeal. When I go out with a bunch of friends, we like to share dishes, and you don't want just a bunch of meat on the table. But at home, it can be hard to break the habit of one big protein dish and a bunch of classic veggie sides. This one is simple: black beans made into cakes with cumin and cilantro, onions, and our mirepoix. The papaya salsa is the highlight, and again I can't stay away from the bird's-eye chile. It reminds me of the homemade hot sauce that sat on every table of my parents' extended community of Caribbean family and friends.
Provided by JJ Johnson
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 27
Steps:
- In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion, sprinkle with salt, and cook, stirring, until translucent around the edges, 3 to 5 minutes. Stir in the poblano pepper and scallions and sauté for 2 minutes. Stir in the cumin, cayenne, and paprika and let the spices toast for 2 additional minutes, then stir in the cilantro. Remove from the heat and place vegetables in a bowl.
- Add the black beans and 1/2 cup of the panko to the sautéed vegetables. Fold to combine, taste, and season with salt and pepper.
- Form six 3-inch patties and follow the steps for preparing the patties for frying:
- Flour: Put the flour in a flat dish (like a shallow bowl or pie plate) and dredge the patties until evenly coated, then shake off the excess flour.
- Egg wash: Crack the eggs into a medium flat dish and whisk. Dip the flour-coated patties into the egg wash and cover on all sides.
- Breading: Press the flour and egg-coated patties into a third tray of the remaining panko. Shake off the excess and place on a baking sheet while prepping the rest of the patties.
- Heat the remaining 1/2 cup oil in a large cast-iron pan over medium-high heat until shimmering, about 2 minutes.
- Place patties in the pan without overcrowding and fry until golden, 2 to 3 minutes on each side.
- Serve with the salsa and plantain chips.
- Gently mix together all of the ingredients in a medium bowl. Store in a covered nonreactive container. Makes 4 cups.
BLACK BEAN AND PAPAYA SALSA
Provided by Marian Burros
Categories dinner, easy, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Rinse the beans thoroughly, and allow to drain.
- Peel and coarsely chop the papayas, and place in a large bowl.
- Finely chop the onion. Wash, trim, seed and finely chop the pepper; wash, halve, seed and finely chop the jalapeño; mince the garlic, and add the ingredients to the bowl with the beans, vinegar, sugar, lime juice, salt and pepper, and mix well.
- Wash, dry and chop the cilantro, and mix in with the salsa. Serve with the tuna and bread or tortilla.
BLACK BEAN AND PAPAYA SALSA
Make and share this Black Bean and Papaya Salsa recipe from Food.com.
Provided by Ambervim
Categories Sauces
Time 20m
Yield 5 Cups
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days.
Nutrition Facts : Calories 225.7, Fat 1.7, SaturatedFat 0.4, Sodium 32.6, Carbohydrate 52.3, Fiber 9.4, Sugar 29.9, Protein 5.6
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