Black Bean And Plantain Tamale Filling Recipe

• 1 Tbsp. Peanut oil
• 1/2 sm Onion, finely minced
• 2 x Garlic cloves, chopped
• 1/8 tsp Anise seed, (fennel seed)
• 1 x Bay leaf, crushed
• 1 1/2 c. Black beans, cooked, with broth (See recipe for Pot Beans - basic)
• 1 med Plantain, ripe, peeled
• 1/2 tsp Salt

1. Makes 2 c., sufficient for 12 tamales.
2. In Oaxaca, black bean filled tamales are wrapped in banana leaves and seasoned with anisy avocado leaves.
3. To approximate the flavor, combine plantain pulp with black beans and season the mix with anise seed and bay leaf.
4. Heat the oil in a small skillet.
5. Add in the onion, garlic, anise seed and bay leaf, and saute/fry over medium heat till the onion is wilted, about 3 min.
6. Transfer to a food processor, add in the beans, plantain, and salt and puree as fine as possible.
7. Use right away or possibly cover and chill overnight (not longer).

peanut oil, onion, garlic, anise, bay leaf, black beans, salt

Taken from cookeatshare.com/recipes/black-bean-and-plantain-tamale-filling-85186 (may not work)