500 g of black beans, soaked overnight
1 medium onion, cut into pieces
Olive oil for frying
To taste: salt
For the sauce:
3 malaguetas peppers, seeded
1/2 cup of dry and shell-free shrimp
2 medium onions, chopped
1 cup of olive oil
To taste: salt
500 g of black beans, soaked overnight
1 medium onion, cut into pieces
Olive oil for frying
To taste: salt
For the sauce:
3 malaguetas peppers, seeded
1/2 cup of dry and shell-free shrimp
2 medium onions, chopped
1 cup of olive oil
To taste: salt
Mash the black beans with your hands to release their skins
Blend the beans and onion with a minimum amount of water in a liquidizer
Taste and adjust seasoning
Heat a medium-sized skillet with olive oil and let it get very hot
Fry the bean mixture, scooped by spoonfuls, in the hot oil
The fritters should be dry inside and golden outside
Let them drain and set aside
Prepare the sauce: blend the malaguetas peppers with half of the shrimp and repeat the process
Heat a small pan over low heat, adding chopped onion, salt, olive oil, and shrimp; let it simmer well
Add the remaining shrimp; remove from heat and let it cool
Halve each fritter and serve with the sauce
Yield: 25 units
