Black Bean Muneta With Fried Plantain Chips Recipes

BLACK BEAN TORTILLA CHIPS

Steps:

• In a powerful food processor, blitz the dried black beans for a few minutes until they turn into a fine flour.
• In a mixing bowl, combine bean flour, salt, chia seeds, cumin powder, garlic powder, oil, and water. Stir until you have a dense dough and then leave it to set for 10 minutes.
• Thinly roll out the bean dough in between two sheets of baking paper. Sprinkle the mixture with seeds and slice it into triangle shapes. Bake the chips for 30 minutes at 150°F (300°F), then flip them and toast them for a further 10 minutes. Allow the baked bean slab to cool down before cracking it into tortilla chips.

HOMEMADE BLACK BEAN CHIPS

Steps:

• Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
• If you do not have black bean flour on hand, you can make some in a powerful blender, like a Vitamix. Measure half a cup of dry black beans and blend on high until a flour like consistency is reached. It will take about 15-20 seconds.
• Combine the salt and bean flour in a medium bowl. Then add the oil and mix well. Use a fork to get the oil mixed in and incorporated. Then slowly pour the water, starting with 1/2 a cup, and adding more as needed to reach a slightly runny batter.
• Pour teaspoons of batter onto your baking sheet, leaving plenty of space in between each one. The chips should spread slightly. Then, using a fork, press and stretch each chip GENTLY to spread the batter nice and thin for maximum crispiness.
• Bake for 10 minutes, then using a fork, flip your chips and bake for an additional 8-10 minutes, watching closely so they don't burn. **see note 3
• Remove from the oven and let your chips cool completely before handling. These chips pair particularly well with homemade guacamole, or you may enjoy as is.

BLACK BEAN MUNETA WITH FRIED PLANTAIN CHIPS

Steps:

• To make the beans, place them in a large saucepan with 2 cups of water and the bay leaf. Bring to a boil, reduce heat and simmer until tender, about 1 1/2 hours. Add only a little water, if needed, to keep the beans barely covered while they cook. Meanwhile, heat the olive oil in a medium-size nonstick skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Stir in the cumin and oregano and cook a few minutes longer.
• When the beans are cooked, stir in the onion mixture, 1 teaspoon of salt and the pepper and cook for 5 minutes more. Let cool. Place the beans in a food processor and pulse until pureed. Taste and adjust seasoning if needed. Scrape into a serving bowl and garnish with cilantro.
• To make the chips, heat enough oil in a large skillet to make a depth of 1/8 inch. Working in batches, add the plantain slices to the skillet and cook until browned and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve immediately with the bean dip.