Sunday, May 6, 2007

Plantain and Black Bean Empanadas

There was an article called "Matriarchs of Mexican Flavor" in the New York Times on May 2, 2007. Thanks to Jenny for bringing it to my attention! Anyway, along with the article there were a few recipes by the featured chefs. One of which was for Plantain and Black Bean Empanadas. I found here the recipe written out at this link. Since I had plantains and some leftover beans on hand, I decided to try the recipe. I didn't follow the method described for shaping the empanadas. I made flat patties instead. But the shape really doesn't matter. I made a half batch of the recipe and ended up with 8 patties. The taste was great! I really love how sweet the plantains become when they are boiled. They made a really nice dough for the patties. I topped them with some of my homemade roasted tomato chipotle salsa, and the flavors all worked very nicely together. Overall a delicious success!


Anonymous said...

Hi! Harmonia from Veggin' Out! thanks for joining! Nice blog you have here! I'm at:

Have a great day!

Kathleen said...

Thanks Harmonia! I looked at your blog and saw that you are planning to phase out Veggin'Out? Sorry to hear that, it's got some great info. I know it's hard to keep momentum going sometimes. Anyway, glad you are enjoying my blog. I'm glad you'll still at least have your blog going, so I keep up with how you are doing!

Have a great day too! Kathleen