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Black Bean Empanadas -- back to top

I made black bean empanadas just as I have done before. I started with the normal dough. (though I accidentally used too much salt) I sautéd an onion, added a green bell pepper, a jalapeno pepper and some frozen corn. I figured out a trick with the beans. After adding them, I dropped a bit of water in the pan and covered it. It steamed them and make it really easy to mash with a potato masher. I added some crushed red pepper, habanero tobacco sauce, and a bunch on other seasonings. Finally, I added some white vinegar for an extra tang to it.

They came out really good. I liked the addition of the vinegar in the mix. And the salty dough was even better. I do not know if it was the extra peppers and stuff but I had leftover filling which was a nice appetizer while they cooked.

Of course, they didn't look as nice since I am nowhere near as good at folding and crimping them, but they were fine.

I also had some steamed edamame.

Original Wordpress ID and Date: 2059, 2012-06-25_203955

Black Bean Empanadas and Edamame -- back to top

I am writing this a bit after the fact so I do not recall everything. I made the standard empanada dough. I do not think I followed all of the timing on the recipe, but it came out okay. I again steamed the beans for a bit like last time which made them easy to mash. I do not recall if I put Dave's Insanity in, but I think I did. I remember them being very spicy.

They were good but not all too notable but it was good. I always forget how much of a pain-in-the-ass it was to make empanadas but it was good.

Original Wordpress ID and Date: 2887, 2012-12-10_212710