I came across a recipe by Michael Chiarello for white bean waffles a while ago and was very intrigued. So much so that I completely changed the recipe to be black bean waffles. Recently I had some time, a can of black beans and a waffle maker. Here’s what happened…

Black Bean Waffles
For the beans:
1 (15-ounce) can black beans, drained and rinsed
1/2 cup chicken stock
1 tsp chili powder
1 tsp cumin
1 dash tabasco
1 handful fresh cilantro
Kosher salt and freshly ground black pepper

For the waffles:
1 1/2 cups AP flour
1 tbsp baking powder
1/2 tsp kosher salt
2 eggs
1 cups milk
3 tbsp olive oil

Preheat your waffle device of choice. In a small pot combine the beans, chili powder, cumin, tabasco, and chicken stock. Season with salt and pepper and bring to a simmer for about 5 minutes over medium-high heat. Remove from the heat and allow to cool to room temperature. Meanwhile in a . . . → Read More: Curiosity + Black Beans + Waffle Iron = Tasty, Tasty Snacks