Southwest black bean and fresh corn croquettes

by Stevie on July 2, 2012

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This delightful recipe comes from Eating Well. I was feeling inspired after Hegui made those tremendous red lentil croquettes. We eat a lot of beans at home and frankly it gets a bit boring just having them tossed with garlic and olive oil after a while. Sure, that always tastes great, but variety is the spice of life.

Southwest black bean and fresh corn croquettes

Southwest black bean and fresh corn croquettes

This dish certainly has variety, and spice. I used 4 cups of black beans that I rehydrated myself, rather than the suggested two cans. That turned out to make enough for a “double” portion of the croquettes, which means since I only had enough salsa ingredients for the original Eating Well recipe, I didn’t have any leftover to garnish. I used fresh corn which I cut from two ears. For some reason my “batter” was a bit runny, so I ended up adding more breadcrumbs. Also I used dried pasilla powder and chile in adobo instead of chili powder for the spice. Yum!

Southwest black bean and fresh corn croquettes

4 cups prepared black beans
2 tsp cumin
2 ears sweet corn, corn cut from cobs
~1 cup Italian breadcrumbs
2 cups chopped tomatoes
4 scallions, chopped
1 small bunch cilantro, chopped
2 tsp pasilla powder
1 chile in adobo, minced
Kosher salt to taste
2 tbsp olive oil

Preheat oven to 425F. Cover a baking tray with parchment paper.

Mash black beans with cumin in food processor. Remove to a bowl. Add corn, tomatoes, scallions, 1 tsp pasilla powder, chile in adobo, cilantro, salt and enough breadcrumbs to make batter firm enough to shape. Mix well.

In another bowl, mix ½ cup breadcrumbs, 1 tsp pasilla powder, a pinch of salt and olive oil together.

Shape batter into balls and gently roll into breadcrumb mixture. Bake croquettes about 20 minutes until they become a golden brown.

Serve warm or at room temperature with lime wedges. These would be particularly tasty floating on some tomatillo salsa.

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{ 6 comments… read them below or add one }

Krista July 2, 2012 at 5:19 am

Oh boy!! I’d love these so much. :-) I have to drive two hours to get black beans, but it is absolutely worth it, especially for yummy things like this. :-)
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Alaiyo Kiasi July 2, 2012 at 1:32 pm

These are beautiful croquettes. My husband loves black beans, so I guess I’ll be trying this one. What wine would you pair with this dish?

Cheers,
Alaiyo
Alaiyo Kiasi recently posted..Finger Foods for the Fourth and for #SundaySupperMy Profile

Heguiberto July 3, 2012 at 9:58 am

Alaiyo,
I bet he will love it. As for the wine we almost always go for reds… With this dish we had pinot. If you prefer white I think that a creamy Chardonnay with straw and over-ripe stone fruit aromas, not too smoky would do.

Remington Joseph July 3, 2012 at 12:26 pm

Really i love this croquettes like picture. But sorry to say that,i can’t make it. So , i want to learn to make it as per your instruction. So, thanks a lot.

Alaiyo Kiasi July 5, 2012 at 4:18 pm

Heguiberto,

Thanks for the wine-paring recommendation! The Chardonnay sounds appealing, but my palette is not yet sophisticated enough to detect the aromas you mentioned. So I’ll probably opt for the pinot. Thanks again!
Alaiyo Kiasi recently posted..Chili & Lime Oven-Fried Green TomatoesMy Profile

Devaki @ weavethousandflavors July 6, 2012 at 7:17 am

Oh my goodness! Just reading down the list of ingredients and I know that these are going to be just incredible. Black bean + corn = heaven!

chow! Devaki @ weavethousandflavors
Devaki @ weavethousandflavors recently posted..30 minutes & Done : Whole Wheat Penne Pasta tossed with Chicken Sausage, Artichokes & ArugulaMy Profile

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