How To make Mexican Bean Cake
1/3 c Butter or margarine
3/4 c Sugar
1 Egg
2 c Unseasoned pinto bean puree*
2 ts Vanilla extract
1 c Flour
1 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground allspice
2 c Peeled and diced apple
1 c Raisins
1/2 c Chopped nuts
1 1/2 c Icing sugar (optional)
Milk or fruit juice "Mexican meals don't usually include cake, but this one
made with bean puree and lots of fruit and spices:
would fit right in with Mexican food!" Jean's Beans by Jean Hoare page 112. BEAN PUREE Start with 1 cup of dried beans or a bit more if using large white limas and you plan to take off the skins. Extra bean puree may be frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off soaking water. Cover with fresh cold water, bring to a boil for 10 min, reduce heat and simmer about 30 min until tender. Drain. Remove lima bean skins and discard any hard beans. Grind through a foodmill, puree in a blender or food processor. You may have to add a bit of liquid saved from the cooking process to get the mixture moving. Force the puree through a sieve about 1/4 cup at a time if you want a very smooth puree. Puree only keeps a day
or two in fridge so freeze any that you are not going to use for the recipe. Preheat oven to 350F. Grease and flour the bottom only of a 9x13 inch rectangular pan. Cream butter with sugar. Add egg and beat well. Blend in bean puree and vanilla. In a separate bowl, combine flour, baking soda, salt, and spices. Mix with the apple, raisins, and nuts. Add dry ingredients and fruit to creamed mixture and blend well. Pour batter into prepared pan and bake 35-45 min or until cake tests done when tried with a toothpick.
Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still-warm cake. Keep in the refrigerator. (My notes - I would make this again but leave off the glaze as it is quite sweet.) Shared by Elizabeth Rodier, reposted Nov 93.
How To make Mexican Bean Cake's Videos
Pinto bean cake, No butter/sugar/flour
Mexican Rice Recipe | Easy One Pot Meal | How To Make Mexican Rice | Kanak's Kitchen
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INGREDIENTS:
1.5 cups Basmati rice
2 tbsp oil
1 tbsp finely chopped garlic
1 onion
Different coloured capsicums
1/2 cup green peas
1/2-1 cup tomato puree
Salt
Black pepper
1/2 tsp cumin powder
1/2 tsp red chilly powder
1 tsp red chilly flakes
1 tsp oregano
1-2 tbsp tomato sauce
2.5 cups water
Corns
1/2 cup boiled kidney beans/rajma
Spring onions
Chillies/jalepeno
Fresh coriander
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Healthy Bean Salad - Mexican Recipe - CookingWithAlia - Episode 70
How to make a plant based recipe (and many kitchen tips), presented by my dear friend Nancy who is a master in healthy living. Enjoy!
GLUTEN FREE BLACK BEAN CAKE RECIPE
This low carb, gluten free chocolate cake is made entirely without flour.
The black beans give it an awesome moist yet firm consistency that's packed full of fibre.
Sweetened only with honey it's free of refined sugars or chemical sweeteners. It's sweet without being sickly and depending on the topping, is relatively low in carbs, so it's about as guilt free as chocolate cake gets ;)
Let us know what you think of it in the comments below!
Ingredients...
For the cake...
435g beans
125g butter
6 eggs
170g honey
6 tablespoons of unsweetened cocoa powder
2 teaspoons of baking powder
1 tablespoon of vanilla essence
1/2 teaspoon of salt
For the topping
200g dark chocolate
Some chopped nuts
Dawat Prepration / part#1/Chocolate Biscuit Cake(no bake)/Mexican Bean Salad/Russian Salad/
For Cocolate Biscuit cake(no bake)
Cooking chocolate.............................1cup
Milk.....................................................1cup
Fresh cream.......................................1cup
Cocoa powder...............................1/4 cup
Sugar..............................................1/4cup
Biscuit(choco bites)..as required
(or any you like)
Whipped cream.................. .............1 cup
Prince mini finger..for decoration
(or any you like)
........................................................................
For mexican bean salad
Red beans.............................2cup approx
Chickspeas...........................2cup approx
Macroni.................................2cup approx
Capsicum..................................2medium
Tomatoes..................................2medium
Onion.........................................2medium
Sweet corn...........................1cup approx
Lettuce.....................................per choice
Coriender......................................1/2 cup
for sauce
Ketchup............................................1 cup
Chilli sauce...................................1/2 cup
Soya sauce.....................................3 tbsp
Mustards paste.................................1tsp
salt/black pepper.......................per taste
........................................................................
For Russian Salad
Potatoes..............................2 cups boiled
Cabbage.........................................2 cups
Banana.....................................2to3 cups
Pomegranate...................................1 cup
Apple..............................................2 cups
For Dressing
Mayonise.........................................1 cup
Fresh cream......................................1cup
Yogurt...............................................1 cup
Black pepper..............................per taste
Sugar................................................2tbsp
..........................................................................
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Cuban Black Bean Cakes / Red Mesa Grill / Boyne City Michigan
Chef Justin Gibbert demonstrates how to prepare the Red Mesa Grill's famous Cuban Black Bean Cakes. This item has been on the menu for the 12 years, is served with a Roasted Corn Salsa, red bell pepper cream, and jalapeno cream.