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Print this Recipe    Black Bean Flan

BLACK BEAN FLAN

1/2 small red onion, very finely diced
1/2 small bunch flatleaf parsley, leaves only, coarsely chopped
2 plum tomatoes, coarsely chopped
1 teaspoon salt and 1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon soy sauce

1 1/2 cups cooked black beans
2 large eggs
1 large egg yolk
1 cup milk
1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
3 dashes of Tabasco sauce
3 tablespoons unsalted butter, melted
5-ounce log of goat cheese
1/2 bunch watercress, tough stems removed, for garnish

Combine all the ingredients for the salsa in a small glass bowl
and toss together well. Cover and refrigerate for up to 2 hours.
Preheat the oven to 350 degrees. In a food processor, pulse 1 cup
of the black bean until pureed, scraping down the bowl as necessary.
In a medium mixing bowl, combine the pureed beans with the whole
eggs, yolk, milk, salt, pepper, and Tabasco. Mix together well
until only lumps of bean skin are showing. Add the remaining 1/2
cup of whole cooked beans and mix together gently until evenly
blended. Brush 6 (1/2 cup) ramekins with the melted butter. Pour
very hot water to a depth of 1 inch in a roasting pan large enough
to hold all the ramekins. Place the dishes in the roasting pan and
fill them with the flan mixture, making sure to add an equal amount
of whole beans to each cup. Bake for 35 minutes, or until firm in
the center. Remove from the oven and let cool to room temperature.

Using a length of fishing line or heavy sewing thread held taughtly
between two hands, slice the goat cheese into 6 equal disks and
set aside at room temperature. When ready to serve, preheat a
broiler to medium high heat. Run a small knife carefully around
the top outside edge of each flan and place the ramekins on a baking
sheet which will fit under the broiler. Turn the ra mekins over
and tap the bottom side of each ramekin to release the flans.
Shake them out onto the baking sheet and place a disk of goat cheese
on top of each. Place the baking sheet under the broiler and toast
until the goat cheese begins to bubble. With a flatended metal
spatula, transfer a flan to each dinner plate and top with a spoonful
of the salsa. Place a few sprigs of watercress around the base of
each flan and serve immediately.

Yield: 6 servings

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