(Actually, this is what we THINK the recipe could be!)
- Soak 1 1/2 pounds of dried kidney beans in water, overnight
- 1 garlic clove, chopped
- 3/4 cup chopped parsley
- Green tops of 1/2 bunch scallions, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 lb. toasted sesame seeds
- 1 tablespoon chopped fresh cilantro
Drain beans. Peel and split.
Place garlic, parsley and scallions in a food processor and puree until ground.
Add cumin, baking powder, salt and cilantro.
Pulse and process until thoroughly ground and the
mixture comes together.
Turn out into a bowl, wet hands, and form into 1/8-inch balls.
Flatten each ball slightly and add a toasted sesame seed.
Insert mixture into a single, split kidney bean. Place in a pan, cover,
and refrigerate until you are ready to fry.
In a saucepan heat 2 inches of vegetable oil to 365 degrees.
Drop 10-15 stuffed beans into the oil and fry until stuffing is
golden brown, 15 to 25 seconds.
Remove from oil and drain on paper towel. When all beans have been stuffed, fried and drained,
place them in a crock pot and simmer for 4 to 5 hours
Serve with chips as an appetizer.
Or serve on a pita with a bed of chopped lettuce and
tomato for lunch.