Black Bean Fritter Fun

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black beans
  26.8 oz
• butter
  1 tbsp
• cilantro
  ½ ounce
• cooking oil
  1 tsp
• garlic powder
  2 tsp
• grape tomatoes
  8 oz
• jalapeño
  1 unit
• jasmine rice
  1 c
• lime
  2 unit
• pineapple
  8 oz
• shallot
  1 unit
• smoky red pepper crema
  1/2 c
• tempura mix
  164 g

🍳 Cookware

• small pot
• small bowl
• small bowl
• medium bowl
• potato masher
• large pan

1. 

   1

   Wash and dry all produce. Zest and quarter lime ; set aside a few wedges for serving. Drain pineapple and quarter grape tomatoes . Pick half the cilantro leaves from the stems, and finely chop the stems along with half the shallot ; keep the leaves and stems separate. Remove ribs and seeds from jalapeño and finely chop. Rinse and drain black beans .

   lime: 2 unit, pineapple: 8 oz, grape tomatoes: 8 oz, cilantro: ½ ounce, shallot: 1 unit, jalapeño: 1 unit, black beans: 26.8 oz
2. 

   2

   In a small pot , combine jasmine rice with ¾ cup water and a pinch of salt. Bring to a boil, then cover and simmer gently until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to use.

   jasmine rice: 1 c
3. 

   3

   While rice cooks, combine smoky red pepper crema in a small bowl with a squeeze of lime. Add water 1 tsp at a time until drizzling consistency, and season with salt and pepper. In another small bowl , toss pineapple with the diced tomatoes, half the cilantro leaves, half the shallot, remaining lime juice, and jalapeño to keep some heat; season to taste.

   smoky red pepper crema: 1/2 c
4. 

   4

   Transfer the beans to a medium bowl and potato masher them until almost smooth. Whisk tempura mix , Southwest Spice Blend , garlic powder , ¾ tsp salt and 1⁄3 cup water into the mashed beans, and stir until fully blended. Fold in the cilantro stems and remaining shallot, and season with pepper.

   tempura mix: 164 g, Southwest Spice Blend: 2 tbsp, garlic powder: 2 tsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high. Scoop ¼ cup of the batter and drop into pan; press lightly to form a patty. Cook until the bottoms are golden and crisp, ⏱️ 3 minutes per side.

   cooking oil: 1 tsp
6. 

   6

   Fluff the rice with a fork and stir in butter , the lime zest, and remaining cilantro. Press the cream mixture onto the plates, top with fritters, and drizzle with crema. Serve with pineapple salsa on the side.

   butter: 1 tbsp