Frituras De Frijol Carita Recipes

FRITURAS DE MALANGA (MALANGA FRITTERS)

Steps:

• In a bowl, whip eggs.
• Add onion powder, garlic, parsley and salt.
• Mix well, then add the malangas.
• Mix again, then refrigerate for a few hours.
• Using a frying pan, heat the oil over medium-high heat.
• Using a spoon or scoop, grab spoonfuls of the malanga, and place into the pan.
• You can fry five or six at a time.
• Make sure to fry on both sides until the malanga fritters are golden brown.
• Place on a large platter with paper towel to drain the excess oil.
• Serve hot and enjoy!

BOLLITOS DE FRIJOLES DE CARITA/BLACK-EYED PEA FRITTER RECIPE - (5/5)

Steps:

• For the sauce: Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes. Let the sauce cool slightly, and then blend in a food processor until smooth. Soak the black-eyed peas in water at least 8 hours or overnight. Change water at least twice. Drain peas and rinse well. Rub off the outer husks with the black spots, saving the white beans. Combine the beans, garlic, salt and pepper in the bowl of a food processor. Pulse until it forms a smooth paste adding water if needed. Adjust seasoning to taste. In a heavy skillet, heat 2 inches of oil over medium-high heat to 375º. Working in batches, scoop out one rounded tablespoon of the bean mixture and add to the oil, 5-6 at a time. Turn the fritters with a slotted spoon until they are puffed up and golden, about 1-2 minutes. Be careful not to overcrowd the skillet or the oil temperature will fall. Remove fritters from oil and drain on paper towels. Sprinkle with lime and serve.

DULCE DE FRIJOL

Steps:

• Cover the beans with abundant cold water and soak overnight. Drain and put the beans in a medium pot with the water and canela. Bring to a boil and adjust the heat so it's at a constant soft simmer; cook until tender, 60 to 75 minutes, adding more water if necessary. Add the salt and remove from the heat. Let cool, then purée in a food processor together with any remaining liquid (no more than 1 cup).
• Combine the sugar, orange juice, and zest in a medium pot and cook until slightly syrupy, 10 to 15 minutes. Add the puréed beans and cook, stirring continuously, over medium-low heat, until there is no more liquid and you can see the bottom of the pot when you stir, 30 to 45 minutes. The mixture will be thick and will hold onto a spoon when you lift it. Stir in the currants and let sit until cool enough to handle.
• Using about 1 tablespoon of the mixture, roll into gumball-size balls, and then roll in the cinnamon-sugar mixture. Let cool completely before serving.

FRIJOLES A LA CHARRA

Steps:

• Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
• Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
• Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.