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1
Place the black beans in cold water to cover.
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2
Soak overnight, or for at least 1 hour.
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3
Drain, rinse, place in a large pot, and cover with fresh cold water.
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4
Bring to a boil, skim the foam, then simmer over low heat for about 1 hour.
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5
Add more water, if necessary, to keep the beans covered.
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6
Meanwhile, heat the 1 tablespoon oil over medium-high heat in a large skillet.
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7
Add the onion, peppers, and garlic and cook for 23 minutes.
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8
Add the vegetables, along with the honey, vinegar, chili powder, and cumin, to the beans and continue to simmer.
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9
When the beans are quite soft and are starting to break down, season with salt and pepper.
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10
Continue to cook until the beans are creamy.
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11
Remove the bean mixture from the heat and strain, reserving the liquid.
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12
Puree in a food processor, then transfer to a baking sheet.
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13
Spread the puree evenly and let it cool completely.
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14
Form the puree into little cakes shaped like hockey pucks (use about 1/2 cup per cake).
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15
The consistency is perfect if it is moist enough to gather into a ball, but not so wet that the mixture sticks to your hands.
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16
Preheat the oven to 400F.
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17
To finish the cakes, lightly dust them with flour.
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18
Heat a medium skillet (lightly coated with oil) over medium-high heat.
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19
Saute the cakes just long enough to get a nice crust on each side.
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20
When ready to serve, place them on baking sheets in the oven to warm through.
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21
Garnish with a dollop of sour cream and a sprig of cilantro.
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22
Soak the skewers in hot water.
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23
In a medium bowl, combine the olive oil and seasonings.
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24
Toss the shrimp with this marinade and refrigerate while you make the coriander sauce.
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25
Turn on the broiler or light the grill.
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26
Place 4 shrimp on each skewer.
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27
Meanwhile, heat the black bean cakes.
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28
Broil or grill the shrimp 23 minutes on each side, until just cooked through.
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29
Remove from the skewers, arrange on four plates, and drizzle with the warm coriander sauce.
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30
Serve with a black bean cake.
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31
Place the shallot, orange zest and juice, wine, vinegar, and coriander in a small saucepan and bring to a simmer over medium heat.
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32
Cook until the liquid is reduced to 2 or 3 tablespoons.
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33
While its still hot, whisk in softened butter by the spoonful until the sauce is emulsified (it will look thick and creamy).
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34
Stir in the chopped cilantro and season with salt and pepper to taste.
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35
Cover and keep warm over low heat.
