How To make Mexican Bean Cake
1/3 c Butter or margarine
3/4 c Sugar
1 Egg
2 c Unseasoned pinto bean puree*
2 ts Vanilla extract
1 c Flour
1 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground allspice
2 c Peeled and diced apple
1 c Raisins
1/2 c Chopped nuts
1 1/2 c Icing sugar (optional)
Milk or fruit juice "Mexican meals don't usually include cake, but this one
made with bean puree and lots of fruit and spices:
would fit right in with Mexican food!" Jean's Beans by Jean Hoare page 112. BEAN PUREE Start with 1 cup of dried beans or a bit more if using large white limas and you plan to take off the skins. Extra bean puree may be frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off soaking water. Cover with fresh cold water, bring to a boil for 10 min, reduce heat and simmer about 30 min until tender. Drain. Remove lima bean skins and discard any hard beans. Grind through a foodmill, puree in a blender or food processor. You may have to add a bit of liquid saved from the cooking process to get the mixture moving. Force the puree through a sieve about 1/4 cup at a time if you want a very smooth puree. Puree only keeps a day
or two in fridge so freeze any that you are not going to use for the recipe. Preheat oven to 350F. Grease and flour the bottom only of a 9x13 inch rectangular pan. Cream butter with sugar. Add egg and beat well. Blend in bean puree and vanilla. In a separate bowl, combine flour, baking soda, salt, and spices. Mix with the apple, raisins, and nuts. Add dry ingredients and fruit to creamed mixture and blend well. Pour batter into prepared pan and bake 35-45 min or until cake tests done when tried with a toothpick.
Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still-warm cake. Keep in the refrigerator. (My notes - I would make this again but leave off the glaze as it is quite sweet.) Shared by Elizabeth Rodier, reposted Nov 93.
How To make Mexican Bean Cake's Videos
Healthy Bean Salad - Mexican Recipe - CookingWithAlia - Episode 70
How to make a plant based recipe (and many kitchen tips), presented by my dear friend Nancy who is a master in healthy living. Enjoy!
Mexican Bean Salad | Protein Packed 10 Minute Meal Prep Recipe By Continental Food
Mexican Bean Salad is a delicious and protein-packed meal that can be prepared in just 10 minutes. This recipe is perfect for those who are looking for a quick and healthy meal option that is easy to prepare and requires minimal cooking.
To make this salad, you will need the following ingredients:
1 can black beans, drained and rinsed
1 can corn, drained
1 red bell pepper, diced
1 green bell pepper, diced
5-6 cherry tomato, diced
1 lime, juiced
1 tablespoon olive oil
1 cup Iceberg or any green salad
Salt and pepper, to taste
Fresh cilantro, chopped (optional)
So, all of your following queries are resolved here:-
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Frequently Asked Questions:
1.Can I use different beans instead of black beans?
Yes, you can use any type of beans that you like such as kidney beans, pinto beans, or chickpeas.
2.Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn instead of canned corn. Just make sure to thaw it before adding it to the salad.
3.Can I make this salad ahead of time?
Yes, you can make this salad ahead of time and store it in the refrigerator for up to 4-5 days. Just be sure to keep the diced avocado separate and add it right before serving to prevent it from browning.
4.Can I use bottled lime juice instead of fresh lime juice?
Fresh lime juice is recommended for the best flavor, but you can use bottled lime juice if that's what you have on hand.
5.Is this salad spicy?
No, this salad is not spicy. However, if you want to add some heat, you can add diced jalapenos or a pinch of cayenne pepper to the salad.
6.Can I add cheese to this salad?
Yes, you can add crumbled feta cheese or shredded cheddar cheese to this salad if you'd like. However, keep in mind that this will add extra calories and fat to the dish.
7.Can I serve this salad warm?
Yes, you can serve this salad warm by quickly sautéing the corn, black beans, and veggies in a pan with a bit of oil before adding the dressing.
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Also, make sure to checkout other amazing recipes including:-
1. Easy Chinese Fried Rice Recipe in 30 min
2.Italian Dolce | Soft and Juicy Cake | No Oven Vanilla Pineapple Cake Recipe By Continental Food:
3.Chicken Masala Biryani By Continental Food
Tags: #continentalfood #mexicansalad #mexicanfood #salad
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Black Bean Cake Recipe
black bean cakes allrecipes | Browse delicious and creative recipes from Simple Food Recipes Channel. black bean and rice cake recipe, A vast collection of the best recipes from famous chefs including healthy recipes and money saving meal ideas. black bean cake recipe columbia restaurant, find the best quick and easy recipes, simple meal planning ideas and cooking techniques black bean cake recipe chocolate. Create memorable family meals with ideas for easy chinese black bean cake recipe
Traditional Cowboy Beans
Beans just the way the old cook made going down the trail.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: #bestpintobeans #oldfashionbeans
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Bean Cakes | Burkina Faso
Try a simple meal from Burkina Faso.
crsricebowl.org/recipe/bean-cakes
How to Cook Pinto Beans | Step by Step EASY Instructions
Let me show you how to cook pinto beans. I've been cooking them for over 20 years and have learned from the BEST!!! It's so easy. After you watch this video be sure to check out my recipe for cornbread.
A lot of prep goes into cooking these delicious beans. Make sure you watch the video so that you'll know exactly HOW to master cooking this meal!
Over the years my recipe for pinto beans has gotten better and better and I've seasoned the pot many different ways. Check it out.
These are the EXACT measurements that I used in the video. Adjust according to the amount of beans you are cooking. Always season to taste.
Large pot for cooking
10 Cups of soaked Pinto Beans
2 Smoked Turkey pieces (leg & wing)
13 Cups of Water (see note below)
1/2 Yellow Onion
6 Fresh Garlic cloves
2 TBSP Oil
2 TBSP Salt
2 TBSP Cumin
1 TBSP Paprika
1 tsp Pepper
1 tsp Sugar
Green Onions (garnish)
Tomato Sauce (for color) Add only a little at a time until pot liquor turns reddish brown.
*NOTE
If making a smaller amount of beans add just enough water to cover 1.5 - 2 inches above the beans. Season everything to taste. Cook beans 2.5 - 3 hours. Don't forget to soak.
Cornbread Recipe
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