Acarje Black Bean Fritters

Acarje
Black Bean Fritters
(serves 4)

‘Feijoada’ is Brazil’s national dish, a savory stew based on black
beans. Unfortunately, the remaining ingredients are all meat. ‘Acarje’
is another way to show off Brazil’s love of black beans. And you really
get a ‘feel’ for your ‘acarje,’ as you’ll see in the recipe.

1 pound dried black beans
1/2 cup water
3/4 cup chopped onions
1 clove garlic, minced
1 cup peanut oil (if frying) or oil spray
1 teaspoon ground black pepper
Salt to taste (optional)

DIRECTIONS:

Soak beans overnight, covered with cold water. Rinse and drain.

Rub each bean between you thumb and index finger to loosen and remove
some of the peel. Place the beans in medium pot, cover with water, and
cook, covered, over medium heat until just soft (about 20 minutes).
Drain the beans and place them in a blender or food processor canister,
and process until pur้ed. Add some or all of the water if the paste is
too dry.

Place the pur้e in a bowl (it should be the consistency of refried beans
or very, very thick hummus) and mix with onions, garlic, pepper, and
salt (if desired).

This is the traditional, and high-fat method: place the cup of oil in a
deep pot, heat oil until very hot, and place pur้e into the fat by
tablespoonfuls. (Be very careful and don’t stand too close to the oil.
Use a long wooden or slotted spoon to drop the fritters in, and when
possible, shield yourself with the pot lid.) Allow to fry to golden
brown (2 minutes). Drain on the paper towels.

To lower the fat, bake the ‘acarje.’ Preheat the oven to 400 degrees
and spray muffin tins with vegetable oil. Half-fill each tin (about two
tablespoons) and allow to bake 10 minutes, or until light brown and
crusty.

Alternately, you can spray a frying pan with vegetable oil spray and
allow to heat. Drop by teaspoonfuls (very thinly) onto the pan and
allow to cook until golden brown and firm, about 4 minutes.