Banana Black Bean Empanadas

This time I’m blaming my recent blogging hiatus on Ricky.  He was gone for a bachelor party for 5 days last weekend and took his high-tech, fancy camera with him.  I did do some cooking while he was away but my dinky camera just did not do the job-I mean once you’ve had luxury how do you go back!  Anyways, that’s my justification… This recipe is one that I’ve held on to for a while but haven’t gotten around to making.  I love empanadas and was intrigued by the black bean and banana combination.  It was surprisingly delicious!  I made larger empanadas and ate them as a meal but I think they would fantastic as small appetizers.  Most empanadas are fried-you’re probably thinking ‘no wonder I like them so much!’ but I baked these and they were great even with out that crispy fried deliciousness!  The original recipe actually called for the crust to be filo dough but I like the doughy taste of empanada dough versus the flakey filo for this particular dish but I’m sure either would work well!

Banana Black Bean Empanadas

adapted from epicurious.com

  • 2 tablespoons vegetable oil
  • 1 firm medium-size banana, diced
  • 3/4 cup chopped onion
  • 1 15-ounce can black beans, drained
  • 1/4 cup chopped fresh cilantro
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 cup (packed) coarsely grated Monterey Jack cheese
  • 1 egg, beaten to blend (for glaze)

Dough

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup partially frozen butter (cut into small cubes, place the butter cubes in the freezer until ALMOST completely frozen)
  • 1 large egg
  • 1/3 cup ice water
  • 1 tablespoon vinegar

In a large bowl sift together flour and salt.   Blend in the cold butter cubes using your fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size ).  In a small bowl whisk together egg, ice water and vinegar.  Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).   Transfer the mixture onto a LIGHTLY floured surface.  Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).   Form the dough in a semi-flat ball or rectangle.  Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.

Roll out the dough, then cut into desired size circles.  I wanted a larger empanada which is about a 6inch circle.  Since I don’t have that one hand I actually used a bowl to cut them out.

Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 3 minutes. Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.

Place 1 heaping tablespoon filling in center of circle. Sprinkle each mound of filling with bananas, dividing equally, then top with cheese. Brush edges of squares with glaze.

Fold 1 half of circle over filling forming a semi-circle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.

* I topped mine with a little salsa verde which complimented it nicely

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One Comment on “Banana Black Bean Empanadas”

  1. HUGH MOFFITT Says:

    I’M SURE THIS IS VERY TASTY; HOWEVER, I HAVE A BOSTON BUTT IN THE FRIDGE FROM YOUR PREVIOUS POST ON BBQ. I CANT WAIT TO DEVOUR THIS ON FATHER’S DAY ( WITH THE SLAW THAT YOU POSTED). THANK YOU FOR YOUR INTEREST AND PASSION FOR COOKING.


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