Jamaican Black Bean Fritters

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            FOOD FUNNY
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Thanks again to Anna Welander of Uppsala, Sweden for passing this
along:

The Top 10 Least Appreciated Cooking Tips

10. Leaving half-sucked lollipops out for sweet ants is a quick and
easy way to add nutritional value to this already popular treat.

9. Breakfast is the most important meal of the day. If you're really
running late, bring the waffle iron into the shower with you.

8. A simple turkey baster can also be used to remove those pesky
beans lodged in your ear canal.

7. In a pinch, frozen water can substitute for ice.

6. Adding a dash of Drano to your liver and onions won't kill the
taste, but should numb your taste buds enough for you to swallow.

5. Remember: Steak + Crest does not equal "steak tartare."

4. Forget to pack the grill? No problem -- just spritz some olive
oil on your engine block and you'll be cooking in no time!

3. Ground hamster adds a distinct tasty garnish to otherwise dull
mealtimes... no, it doesn't taste like chicken.

2. Your screen door can also double as a handy cheese-grater!

And the #1 Least Appreciated Cooking Tip:

1. For a real St. Patrick's day treat, leave the corned beef out on
the counter for a week beforehand. You not only get the taste of
corned beef, but it will be a festive shade of holiday green that will
accent your dinner table just right.

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            TODAY'S RECIPE
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It's time for a spicy taste of the tropics with some traditional
recipes from Jamaica. Here is the lineup for the week:

Monday's Starter
Jamaican Black Bean Fritters

Tuesday's Soup or Salad
Jamaican Pumpkin Soup

Wednesday's Side Dish
Jamaican Stuffed Cho-Cho

Thursday's Entree
Jamaican Jerk Chicken

Friday's Dessert
Jamaican Cold Rum Souffle

Bean fritters are common throughout the Caribbean, and any type of
bean can be used. Jamaicans have a passion for hot peppers so their
version is spicier than those found on most other islands.

Jamaican Black Bean Fritters

2 cans (15 oz, 425 g) black beans, rinsed and drained
1-2 fresh red hot chili peppers, seeded and finely chopped
Salt and freshly ground pepper to taste
Vegetable oil for frying

Combine the beans, chili peppers, salt, and pepper in an electric
blender or food processor and puree until smooth. Beat with a wooden
spoon until the mixture is light and fluffy. Heat about 1/4 inch (5
mm) of oil in a heavy skillet over moderate heat and fry the bean
puree by tablespoonfuls until golden brown on both sides. Drain on
paper towels and serve immediately. Serves 4 to 6.
Received on Mon Apr 11 05:56:48 2005