Southwestern Bean Pancakes

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            FOOD FUNNY
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Reader Shannon Tarvin says this is an old one she got from her Dad:

After I make breakfast in the morning, I usually have just pancake mix
or sausages left over. This pleases my wife because I promised to
take her for batter or for wurst.

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            TODAY'S RECIPE
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Beans used to represent a much larger portion of the American diet,
but along came refrigerated transport and meats replaced them as our
primary source of protein. This is a trend I would like to reverse.
This week I showcase the versatility of the lowly legumes and,
although I could have found a recipe for bean pie to include as this
week's dessert, I thought that might be stretching the point a bit.
Here is our lineup of four savory bean dishes and my favorite pie:

Monday's Starter
Southwestern Bean Pancakes

Tuesday's Soup or Salad
Tuscan Beans

Wednesday's Side Dish
Beans and Greens

Thursday's Entree
Moros y Cristianos

Friday's Dessert
Banana Cream Pie

These little fritters make great finger food, or you can make the
pancakes slightly larger and serve them as a side dish.

Southwestern Bean Pancakes

2 cups (500 ml) cooked or canned kidney or other beans, drained
1 3/4 cups (430 ml) cornmeal
Salt and freshly ground pepper to taste
2 tsp (10 ml) baking powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) chili powder
1/4 tsp (1 ml) cayenne pepper, or to taste
About 1 1/2 cups (375 ml) milk or water
1 egg, lightly beaten
Vegetable oil
Sour cream for garnish (optional)
Chopped fresh cilantro (coriander leaves) or scallions (spring
onions) for garnish (optional)

Puree the beans in an electric blender or food processor, using a
little of the milk if the beans are too dry. Combine the dry
ingredients in a bowl and stir in the pureed beans, milk, and egg to
make a thick batter. Heat a little vegetable oil in a skillet over
moderate heat and drop the batter by heaping tablespoonfuls. Fry
until golden brown on both sides, about 4 to 5 minutes total. Keep
warm in a warm oven or serve at room temperature. Garnish with sour
cream and chopped cilantro or scallions if desired. Serves 4 to 6.
Received on Mon Jul 5 02:42:07 2004