For the fried bean cakes
500 g of black beans soaked overnight (or at least 12 hours)
1 medium onion, cut into pieces (100 g)
1 tablespoon of salt or to taste
2 tablespoons of dendê oil
For the sauce
3 pimentos, chopped or crushed
1/2 cup of dried shrimp without shells (35 g)
2 medium onions, chopped (200 g)
1 tablespoon of salt or to taste
1 cup of dendê oil
For the fried bean cakes
500 g of black beans soaked overnight (or at least 12 hours)
1 medium onion, cut into pieces (100 g)
1 tablespoon of salt or to taste
2 tablespoons of dendê oil
For the sauce
3 pimentos, chopped or crushed
1/2 cup of dried shrimp without shells (35 g)
2 medium onions, chopped (200 g)
1 tablespoon of salt or to taste
1 cup of dendê oil
Drain the black beans and rub them between your hands to remove the skins
Discard the skins and blend the beans and onion in a blender until smooth and forming a homogeneous mass
If necessary, add a small amount of water - 1 tablespoon at a time
Add the salt and mix well
In a large skillet, heat the dendê oil over medium heat
Shape the black bean cakes using two spoons moistened with water, passing one spoon through a mass of the other to obtain an oval shape
Fry the black bean cakes in batches until they are dry, firm inside and golden outside (about 5 minutes)
Drain on paper towels and reserve
PREPARE THE SAUCE: Blend well the pimento and half of the shrimp in a blender
In a small pan, sauté the onion with salt in dendê oil until the onion is translucent
Add the shrimp, crushed and whole, mix well, remove from heat and let cool
Cut each black bean cake in half and serve with the sauce
176 calories per serving
