Black Bean Flan

Recipe Ingredients

		Red Onion Salsa
1/2		Red onion - very finely diced (small)
1/2		Flat-leaf parsley - leaves only, coarsely chopped
2		Plum tomatoes - coarsely chopped
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Cider vinegar
1 teaspoon	5ml	Soy sauce
		Flan
1 1/2 cups	240g / 8.5oz	Cooked black beans
2 cups	396g / 13oz	Eggs (large)
1 cup	198g / 7oz	Egg yolk (large)
1 cup	237ml	Milk
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3		Tabasco sauce
3 tablespoons	45ml	Unsalted butter - melted
5 oz	142g	Goat cheese log
1/2		Watercress - tough stems removed,
		For garnish

Recipe Instructions

Combine all the ingredients for the salsa in a small glass bowl and toss together well.

Cover and refrigerate for up to 2 hours.

Preheat the oven to 350F.

In a food processor, pulse 1 cup of the black beans until pureed, scraping down the bowl as necessary.

In a medium mixing bowl, combine the pureed beans with the whole eggs, yolk, milk, salt, pepper, and Tabasco. Mix together well until only lumps of bean skin are showing. Add the remaining 1/2 cup of whole cooked beans and mix together gently until evenly blended.

Brush six 1/2-cup ramekins with the melted butter. Pour very hot water to a depth of 1 inch in a roasting pan large enough to hold all the ramekins. Place the dishes in the roasting pan and fill them with the flan mixture, making sure to add an equal amount of whole beans to each cup. Bake for 35 minutes, or until firm in the center.

Remove from the oven and let cool to room temperature.

Using a length of fishing line or heavy sewing thread held tightly between two hands, slice the goat cheese into 6 equal disks and set aside at room temperature.

When ready to serve, preheat a broiler to medium-high heat. Run a small knife carefully around the top outside edge of each flan and place the ramekins on a baking sheet which will fit under the broiler. Turn the ramekins over and tap the bottom side of each ramekin to release the flans. Shake them out onto the baking sheet and place a disk of goat cheese on top of each. Place the baking sheet under the broiler and toast until the goat cheese begins to bubble. With a flat-ended metal spatula, transfer a flan to each dinner plate and top with a spoonful of the salsa. Place a few sprigs of watercress around the base of each flan and serve immediately.

Source:
Susan Feniger and Mary Sue Milliken

Rating

Average rating:

8 (1 votes)

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