Total Time

　　2 hr and 30 minutes (includes black bean cooking time)

　　Over the years, we have probably sold more of this dish than any other item on the Bayona menu. And it all started when I stole the idea for the black bean cakes from my friend Bruce Auden, who at the time was chef at Charlie’s 517 in Houston. (He’s now chef and owner of Biga on the Banks in San Antonio.) I have no idea what his original recipe was, but the idea of black beans (which I love) in the crispy-on-the-outside-creamy-on-the-inside package was just too good to resist! I adapted a Cuban black bean recipe, added some grilled shrimp and a double-coriander sauce (using both the seeds and leaves). I’m guessing I’ve served over 150,000 of these babies in the last twenty years. This dish will come together much more quickly if you prepare the black bean cakes the night or morning before you plan to serve them.

　　

Ingredients

makes 4 servings

　　

Black Bean Cakes

1/2 pound black beans, picked clean and rinsed

　　1 tablespoon olive or corn oil, plus more for frying

　　1 small yellow onion, finely chopped

　　1 small green bell or poblano pepper, finely chopped

　　1 jalapeño, chopped (if not using poblano)

　　1 garlic clove, minced

　　1 tablespoon honey

　　1 tablespoon apple cider vinegar

　　1 teaspoon chili powder

　　1/2 teaspoon ground cumin

　　Salt and pepper

　　Flour, for dusting cakes

　　Sour cream and cilantro sprigs, as garnish

　　

Grilled Shrimp

4 (6-inch) bamboo skewers

　　2 tablespoons olive oil

　　1/4 teaspoon chili powder

　　1/4 teaspoon ground cumin

　　1/4 teaspoon cayenne

　　1/4 teaspoon salt

　　16 medium or large headless shrimp, peeled and deveined (leaving tails intact)

　　

Coriander Sauce

1 medium shallot, finely chopped

　　1/2 teaspoon grated orange zest

　　1/4 cup orange juice

　　1/2 cup white wine

　　2 tablespoons sherry wine vinegar

　　1/2 teaspoon ground coriander

　　5 tablespoons butter, softened

　　2 tablespoons chopped cilantro

　　Salt and pepper

　　

Black Bean Cakes

Step 1

Place the black beans in cold water to cover. Soak overnight, or for at least 1 hour. Drain, rinse, place in a large pot, and cover with fresh cold water. Bring to a boil, skim the foam, then simmer over low heat for about 1 hour. Add more water, if necessary, to keep the beans covered.

　　

Step 2

Meanwhile, heat the 1 tablespoon oil over medium-high heat in a large skillet. Add the onion, peppers, and garlic and cook for 2–3 minutes. Add the vegetables, along with the honey, vinegar, chili powder, and cumin, to the beans and continue to simmer. When the beans are quite soft and are starting to break down, season with salt and pepper. Continue to cook until the beans are creamy.

　　

Step 3

Remove the bean mixture from the heat and strain, reserving the liquid. Puree in a food processor, then transfer to a baking sheet. Spread the puree evenly and let it cool completely. Form the puree into little cakes shaped like hockey pucks (use about 1/2 cup per cake). The consistency is perfect if it is moist enough to gather into a ball, but not so wet that the mixture sticks to your hands.

　　

Step 4

Preheat the oven to 400°F. To finish the cakes, lightly dust them with flour. Heat a medium skillet (lightly coated with oil) over medium-high heat. Sauté the cakes just long enough to get a nice crust on each side. When ready to serve, place them on baking sheets in the oven to warm through. Garnish with a dollop of sour cream and a sprig of cilantro.

　　

Grilled Shrimp

Step 5

Soak the skewers in hot water.

　　

Step 6

In a medium bowl, combine the olive oil and seasonings. Toss the shrimp with this marinade and refrigerate while you make the coriander sauce.

　　

Step 7

Turn on the broiler or light the grill.

　　

Step 8

Place 4 shrimp on each skewer.

　　

Step 9

Meanwhile, heat the black bean cakes.

　　

Step 10

Broil or grill the shrimp 2–3 minutes on each side, until just cooked through. Remove from the skewers, arrange on four plates, and drizzle with the warm coriander sauce. Serve with a black bean cake.

　　

Coriander Sauce

Step 11

Place the shallot, orange zest and juice, wine, vinegar, and coriander in a small saucepan and bring to a simmer over medium heat. Cook until the liquid is reduced to 2 or 3 tablespoons. While it’s still hot, whisk in softened butter by the spoonful until the sauce is emulsified (it will look thick and creamy). Stir in the chopped cilantro and season with salt and pepper to taste. Cover and keep warm over low heat.

　　

Nutrition Per Serving

Per serving: 311.6 calories

　　104.5 calories from fat

　　11.6g total fat

　　1.8g saturated fat

　　1.0mg cholesterol

　　166.5mg sodium

　　41.0g total carbs

　　9.1g dietary fiber

　　5.8g sugars

　　12.8g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.