Black Bean Fritter Fun

🥘 Ingredients

• black beans
  1 can
• black pepper
  1 tsp
• butter
  1 tbsp
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• grape tomatoes
  1 c
• jalapeño
  1 unit
• jasmine rice
  ½ cup
• lime
  1 unit
• pineapple
  1 c
• salt
  1 tsp
• shallot
  1 unit
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  1 tbsp
• tempura mix
  ¾ cup

🍳 Cookware

• small pot
• small bowl
• small bowl
• medium bowl
• potato masher
• large heavy-bottomed pan

1. 

   1

   black beans pineapple cilantro grape tomatoes shallot jalapeño lime jasmine rice smoky red pepper crema tempura mix southwest spice blend garlic powder butter cooking oil salt black pepper

   black beans: 1 can, pineapple: 1 c, cilantro: 1 bunch, grape tomatoes: 1 c, shallot: 1 unit, jalapeño: 1 unit, lime: 1 unit, jasmine rice: ½ cup, smoky red pepper crema: 2 tbsp, tempura mix: ¾ cup, southwest spice blend: 1 tbsp, garlic powder: 1 tsp, butter: 1 tbsp, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Zest and quarter lime. Drain pineapple. Quarter tomatoes. Pick cilantro leaves from stems; finely chop leaves and stems, keeping them separate. Halve, peel, and finely chop shallot. Finely chop jalapeño, removing ribs and seeds for less heat. Drain and rinse beans.
3. 

   3

   In a small pot , combine jasmine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, in a small bowl , combine smoky red pepper crema with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a separate small bowl , combine pineapple, tomatoes, half the cilantro leaves, half the shallot, juice from remaining lime, and as much jalapeño as you like. Season with salt and pepper.
5. 

   5

   Transfer beans to a medium bowl ; mash with a potato masher or fork until almost smooth. Add tempura mix, southwest spice blend, garlic powder, ¾ tsp salt, and ⅓ cup water; stir until thoroughly combined. Batter should be very thick but not dry; add a splash of water if necessary. Stir in cilantro stems and remaining shallot. Season with pepper.
6. 

   6

   Heat a drizzle of cooking oil in a large heavy-bottomed pan over medium-high heat. Add ¼-cup scoops of batter and lightly press down to form small patties. You may need to work in batches. Cook until golden brown and crisp, ⏱️ 3 minutes per side.
7. 7

   Fluff rice with a fork and stir in lime zest, 1 tbsp butter, and remaining cilantro leaves. Season with salt. Divide rice between plates and top with fritters and salsa. Drizzle with crema and serve.