Black Bean And Papaya Salsa Food

BLACK BOTTOM BEAN CAKES WITH PAPAYA SALSA

Black Bottom Bean Cakes with Papaya Salsa image

At the turn of the century, the black bottom was a dance done by African Americans in the rural South. By the 1920s and the Jazz Age, it was so popular that it was featured in the Ziegfeld Follies. This dish, like that dance, has a similarly universal appeal. When I go out with a bunch of friends, we like to share dishes, and you don't want just a bunch of meat on the table. But at home, it can be hard to break the habit of one big protein dish and a bunch of classic veggie sides. This one is simple: black beans made into cakes with cumin and cilantro, onions, and our mirepoix. The papaya salsa is the highlight, and again I can't stay away from the bird's-eye chile. It reminds me of the homemade hot sauce that sat on every table of my parents' extended community of Caribbean family and friends.

Provided by JJ Johnson

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 27

Ingredients

1 tablespoon plus 1/2 cup olive oil
1/2 cup diced onion
Kosher salt
1/2 cup diced poblano pepper
1/4 cup diced scallions
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
Pinch of smoked paprika
2 tablespoons chopped fresh cilantro
3 cups canned black beans (rinsed and drained), pulsed in a food processor until chunky
1 1/2 cups panko
Freshly ground black pepper
1 cup all-purpose flour
2 eggs
1 cup Papaya Salsa (recipe follows)
One 10-ounce package plantain chips
1 small ripe papaya, peeled, seeded, and cut into 1/4-inch dice
2 red bell peppers, finely diced
1 teaspoon minced fresh ginger
1 red onion, finely diced
1 bird's-eye chile, minced
5 scallions, grilled until tender and slightly charred, chopped
2 tablespoons chopped cilantro
2 tablespoons chopped basil
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Steps:

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion, sprinkle with salt, and cook, stirring, until translucent around the edges, 3 to 5 minutes. Stir in the poblano pepper and scallions and sauté for 2 minutes. Stir in the cumin, cayenne, and paprika and let the spices toast for 2 additional minutes, then stir in the cilantro. Remove from the heat and place vegetables in a bowl.
Add the black beans and 1/2 cup of the panko to the sautéed vegetables. Fold to combine, taste, and season with salt and pepper.
Form six 3-inch patties and follow the steps for preparing the patties for frying:
Flour: Put the flour in a flat dish (like a shallow bowl or pie plate) and dredge the patties until evenly coated, then shake off the excess flour.
Egg wash: Crack the eggs into a medium flat dish and whisk. Dip the flour-coated patties into the egg wash and cover on all sides.
Breading: Press the flour and egg-coated patties into a third tray of the remaining panko. Shake off the excess and place on a baking sheet while prepping the rest of the patties.
Heat the remaining 1/2 cup oil in a large cast-iron pan over medium-high heat until shimmering, about 2 minutes.
Place patties in the pan without overcrowding and fry until golden, 2 to 3 minutes on each side.
Serve with the salsa and plantain chips.
Gently mix together all of the ingredients in a medium bowl. Store in a covered nonreactive container. Makes 4 cups.

BLACK BEAN AND PEACH SALSA

Black Bean And Peach Salsa image

Provided by Mark Bittman

Categories easy, quick, condiments, dips and spreads, side dish

Time 15m

Yield About 2 cups

Number Of Ingredients 8

Ingredients

1 cup cooked black beans, drained (and rinsed, if from a can)
1 cup peach, mango or papaya, cut into 1/2-inch dice
1 small red onion, peeled and minced
1/2 red bell pepper, minced
1 tablespoon ground cumin
1/4 cup fresh lime juice
1 small chili (or more), preferably habanero, seeded, stemmed, minced
Salt to taste

Steps:

Combine ingredients. Taste and adjust seasoning if necessary. Let sit 5 minutes or so, and serve with white-fleshed fish or chicken.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 323 milligrams, Sugar 5 grams

BLACK BEAN SALSA

Black Bean Salsa image

This is a wonderful salsa!! It is full of black beans, corn, tomatoes, and onion. I can never make enough when I have a party!! Chill 24 hours before serving if you have time!! Serve with tortilla chips.

Provided by REBECKAH MACFIE

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 8h15m

Yield 40

Number Of Ingredients 6

Ingredients

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Steps:

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 2.5 g, Sodium 207.4 mg, Sugar 0.4 g