Christmas Recipes

Side Dishes

• Black Bean Puree
• Temptation Plantain

Black Bean Puree

Side Dishes for the Brazilian Roast Pork (Two),
submitted by: Judy Ebrey, Cuisine International

Serves 8

Ingredients:

• 1 pound black beans
• 2 Tsp. vegetable oil
• 5 garlic cloves crushed with 2 Tsp. salt
• 1/2 cup onion finely chopped
• 1 1/2 cup manioc flour

For the sauce:

• 1 Tsp vegetable oil
• 1/2 cup red onions, cut into julienne
• 1/2 cup yellow onion, cut into julienne
• 3 Tsp. vinegar
• 1 Tsp. tomato paste
• 1 small can whole tomato, drained and cut into 4 pieces
• Tabasco, salt to taste
• 4 hard-boiled eggs cut in four pieces
• Sprigs of parsley

In a sauce pan, sauté the onions slices in oil till wilted. Lower the heat and add the tomatoes with some of their juices, the tomato paste and the vinegar. Stir and season with Tabasco and salt and simmer for a 20 minutes. Remove from heat and reserve.

Wash the beans, changing the water many times until the water comes out clear. Place the beans in a large saucepan, cover with water and bring it to a boil, cooking for 5 minutes. Drain the beans and discard the water. 

Place the beans back to the pan and cover with water 1inch above the level of the beans. Add salt, garlic, bay leaves and simmer the beans for 1 hour and half or until the beans are soft. Check the liquid once in a while and add more if needed. 

Drain the beans and reserve the liquid. Using a mash potatoes tool, crush the beans thoroughly until you obtain a thick puree. If the mixture is too thick, add some of the cooking liquid to help the process. The puree should be moist, not too thick nor too liquid, and of a creamy, shining consistency.  

Heat oil in a large saucepan and sauté the onions till wilted.  Add the garlic and sauté for 1 minute over low heat. Add the blended beans and mix well, making sure it does not stick to the bottom. Lower the heat and start pouring 1/2 of the manioc flour through your fingers while stirring to avoid lumps.  Add more liquid to the pan to adjust the consistency of the puree. Taste for salt and pepper as you keep stirring. Pour the rest of the manioc as you stir vigorously. The Tutu should have the consistency of a thick puree.  

Pour the Tutu in a serving bowl; cover with the tomato onion sauce. Decorate with wedges of hard-boiled eggs and parsley.

Abacaxi Frito

• 1 medium size ripe pine apple, peeled and cored 
• 4 Tbs. butter
• 1 tsp. oil

Heat oil and butter in a skillet over medium high heat. Sear the slices of pineapple both sides until light brown. Serve the pan seared pineapple slices with the Tutu and the stuffed pork roast.

Temptation Plantain
Submitted by :Lucia Anreus, Experience Panama

4 to 5 servings

• 3 large ripe plantains

• 1 cup sugar

• 1 1/2 cup water

• 1 tablespoon oil

• 1 tablespoon butter or margarine

• 1/2 teaspoon vanilla

• dash of cinnamon (optional)

Hit the plantains on all sides with a wooden spoon to soften. Peel and cut each plantain into pieces. In a large skillet, melt butter and oil on high heat, add plantains, fry until brown. Combine sugar, vanilla, cinnamon and water. Reduce heat to low, and pour liquid over the plantains. Continue cooking until the liquid thickens, about 15 minutes. This dish is a great accompaniment with all meats, rice and other vegetables.