Recipe for Black Bean Cakes with Sauteed Rock Shrimp and Mole Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
3 tbl Olive oil
1 cup Finely-chopped onions
Salt to taste
Freshly-ground black pepper to taste
1 tbl Chopped garlic plus
1 tsp Chopped garlic
1 sm Jalapeno stemmed, seeded,
and chopped
1 lb Dried black beans
6 cup Water
1 x Bay leaf
1 cup Flour
2 x Eggs beaten
1 cup Bread crumbs see * Note
1/4 cup Vegetable oil
1/2 cup Small-diced red onion
1 x Sweet corn ear, kernels removed from cob
1 lb Rock shrimp peeled
1/2 cup Cored, seeded, small-diced Roma tomatoes
2 cup Red Mole Sauce see * Note
(also available in specialty food stores)
1 tbl Finely-chopped fresh cilantro leaves
Instructions:
Instructions: In a saucepan, over medium heat, add a tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Stir in 1 tablespoon of the garlic, jalapenos and black beans. Continue to saute for 1 minute. Add the water and bay leaf. Bring the liquid to a boil. Reduce the heat to medium-low and cook until the beans are tender, about 1 1/2 to 2 hours. Remove from the heat and cool completely and strain.

In a food processor, fitted with a metal blade, puree 3/4 of the mixture until smooth. Add water if it becomes thick. Season with salt and pepper. Remove from the processor and turn into a mixing bowl. Stir the remaining beans into the pureed beans. Season the flour, egg wash and bread crumbs with Essence. Divide the mixture into eighths and form into individual rounds, about 1-inch thick. Dredge each cake in the seasoned flour. Dip each cake into the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating completely.

In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, but not smoking, pan-fry cakes until crispy, about 3 to 4 minutes on each side.

In another saute pan, over medium heat, add the remaining 2 tablespoons of olive oil. Add the red onions and corn. Season with salt and pepper. Saute for 4 minutes. Season the shrimp with salt and pepper. Add the shrimp to the vegetables. Continue to saute for 2 minutes. Add the tomatoes and remaining teaspoon of garlic. Continue to saute for 2 minutes. Stir in 1/4 cup of the Red Mole Sauce. Remove from the heat and add the cilantro. Remove the cakes from the pan and drain on paper towels.

To serve, spoon the sauce in the center of each plate. Place two cakes in the center of each plate. Spoon the shrimp mixture over the cakes. Garnish with parsley.

This recipe yields 4 servings.

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