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1
For the bean cakes: drain washed and soaked beans; place them in a large stockpot with cold water to cover.
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2
Bring to a boil, lower heat and simmer for an hour; skim occasionally and stir frequently.
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3
Heat oil in a medium skillet; sauge onions, peppers, jalapenos, and garlic for about five minutes.
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4
Add to beans along with next five ingredients, salt, pepper and Tabasco.
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5
Add more water as needed to keep beans from sticking to bottom of the pan.
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6
Continue cooking and stirring over low heat until things start to break down.
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7
Preheat oven to 350F.
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8
Whirl beans in food processor or blender, then spread in a 12 x 18 baking pan and bake for ten minutes.
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9
Let cool and form into small cakes of about 1/2 cup each.
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10
Dust with flour, shaking off excess.
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11
Heat the peanut oil in a large skillet; cook the cakes until crisp, about 3 minutes per side.
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12
Place in a warm oven until they're all cooked.
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13
Garnish with a spoonful of sour cream and a sprig of cilantro.
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14
To make the sauce: Simmer the first six ingredients in a saucepan until reduced by half.
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15
While still hot, whirl in a blender or food processor and blend briefly; add butter one piece at a time.
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16
Stir in cilantro and season to taste.
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17
Keep warm over hot water until ready to serve.
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18
For the shrimp: Mix the first six ingredients together; drizzle over shrimp.
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19
Broil or grill the shrimp about 3 minutes per side or until pink and opaque.
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20
Place shrimp on warmed serving plates, pour a little coriander sauce over the top and add a black bean cake topped with sour cream.
