Makes 10 servings
10 ears fresh baby corn
4 portobello mushroom caps
12 piece whole shitaake mushrooms
1/2 cup pecan oil
1/2 cup Steen’s cane vinegar
1/4 cup fresh lemon juice
1 stalk young green onions (tops only)
1 medium red onion
1 medium raw red bell pepper
1 tablespoon chopped garlic
Red Bean Cakes:
2 pounds dry, red kidney beans
3 bay leaves
1/2 cup fresh lemon juice
4 tablespoons ground dried thyme
3 tablespoons ground dried basil
3 tablespoons garlic powder
3 tablespoons dried oregano
1 tablespoon cayenne pepper
1 tablespoon ground white pepper
3 medium onions
1/4 cup pecan oil
1 teaspoon table salt
2 tablespoons brown rice flour
To prepare corn salsa, roast corn (in husks) in a 400° oven for 25 minutes. When corn is cool enough to handle, remove husks and cut kernels from cob. Set aside
Saute portobello and shiitake mushrooms in pecan oil over high heat until lightly browned, seasoning with salt and pepper while cooking. Deglaze pan with Steen’s cane vinegar and lemon juice.
Transfer mushroom mixture to a large mixing bowl and add corn, green onions, red onion, bell pepper, and garlic; mix well. Season to taste. Cover and refrigerate for 1 hour.
To prepare red bean cakes, in a large pot, combine beans, bay leaves, lemon juice, thyme, basil, garlic powder, oregano, cayenne pepper, red pepper flakes, and white pepper. Add enough water to cover (about 3 gallons). Bring to a boil.
While beans are coming to a boil, saute onions in 4 tablespoons pecan oil until translucent. Add sauteed onions to beans.
After beans have come to a boil, reduce heat and cook until beans are very soft and liquid has reduced. Puree beans in a food processor until smooth, then return to pot and cook on low heat, stirring frequently, until mixture begins to dry out.
Spread mixture on greased sheet pans and bake in a 300° oven for about 30 minutes. Remove from oven and cool.
When mixture is cool enough to handle. Form into cakes, using about 1/4 cup of the bean mixture for each cake. Lightly flour each side of the bean cakes, then saute in hot pecan oil until both sides of cake are lightly browned.
Remove from skillet and drain on paper towels. To serve, place two cakes on a small plate. Garnish with salsa atop and between cakes.
Per serving: 430 calories, 9 grams fat, 1 gram saturated fat, 257 mg sodium, 70 grams carbohydrate, 18.5 grams fiber, 4 grams sugar, 23 grams protein.