Black Bean Adobe Pie

Blue Mesa Grill Recipe

1 cup black beans, cooked or canned (rinsed and drained)
1/2 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon chipotle (canned in adobo)
1/2 teaspoon ground cumin
salt and pepper to taste
non-stick cooking spray (like Pam)
3 tablespoons Monterey Jack Cheese, shredded
3 tablespoons cheddar cheese, shredded
2 cups of Sweet Corn Cake batter 
4 teaspoons sour cream
4 teaspoons pico de gallo

Sweet Corn Cake:
1/3 cup Crisco shortening
2 sticks unsalted butter, softened
2 cups corn masa harina*
1/3 cup ice water
4 cups fresh or frozen (thawed) corn kernels (about 1 lb. frozen)
1/2 cup yellow cornmeal
3/4 cup sugar
1/4 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees.
Place Crisco and butter in a mixing bowl and beat on medium-high speed until light and fluffy.
Add corn masa to butter mixture and mix for 2 minutes or until thoroughly incorporated. Add the ice water and mix at medium for 1 minute or until completely absorbed. Place the corn kernels in a processor work bowl with the metal blade. Pulse on and off until mixture is coarsely chopped. Set aside.

Combine the corn meal, sugar, heavy cream, baking powder and salt in a large 4-quart mixing bowl.
Add the masa mixture and the ground corn to the corn meal/sugar mixture. Stir to combine thoroughly. Pour the batter into a prepared pan, cover tightly with aluminum foil to retain the steam, and bake for 45 minutes at 375 degrees. You can purchase Masa Harina, dried corn that has been ground and treated, at most markets. It is the basic ingredient used in making tamale dough (also called masa). Serves 10-12 as a side dish.

Prepare the black beans: Saute garlic and onion in canola oil until onions are translucent. Add cooked black beans (or canned), chipotle, cumin, and salt and pepper to taste. Mix well, simmer for 2 to 3 minutes, remove from heat and cool.

Spray the aluminum cups with non-stick cooking spray. Spread 4 tablespoon of Sweet Corn Cake batter evenly on the bottom and the sides of each of the 4 aluminum cups. Mix the two shredded cheeses together in a bowl. Add 1 1/2 tablespoons of mixed cheese to each cup. Add 1/4 cup of prepared, cooled black beans on top of the mixed cheese. Top each cup with 4 tablespoons more of Sweet Corn Cake batter (so, it’s about 1/2 cup of corn cake per Adobe in total), and spread with a spatula to cover the beans evenly.

Place the Adobe Pies in a small roasting pan, and fill the pan with hot water until it is 1/2 to 2/3 of the way up the sides of the aluminum cups. (This functions as a homemade Bain Marie, and the steam helps to make the Adobes light and moist.) Cover the roasting pan with a lid or aluminum foil, and bake in a 375-degree oven for 45 minutes.

Remove the pan from the oven and remove the pies from the water bath. Let the pies rest and cool for at least 15 minutes before un-molding. (They need this time to set and will collapse if you try to un-mold them while they’re too hot.)

Invert on a plate to un-mold the pies. To serve, place a teaspoon of sour cream and a teaspoon of pico de gallo on top of each adobe. Or, place sour cream in a squeeze bottle and stripe the sour cream across the adobe, then top with a teaspoon of pico de gallo. Makes four 4 ounce mini Adobe Pies.

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