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
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 large mixing bowl combine the flour, baking powder, and teaspoon salt.
Add the beans, their cooking liquid and the cilantro to a food processor and pulse to puree. Add the eggs, milk, and olive oil to the bean mixture and puree until smooth. Whisk the wet mixture into the dry slowly to avoid any lumps. Let the batter rest briefly and griddle the waffles according manufacturer’s instructions.
Now, what can you do with these little snacks? Well, the first night we had a couple of wedges on the side with some grilled turkey breast tenders. Very good.
The next day (a Saturday), two waffle wedges each were re-toasted, stacked with spinach leaves, avocado, poached eggs, cheddar cheese and salsa and served as a kind of faux, mexican eggs benedict. I completely recommend this option.
To poach an egg quite easily –
1. Fill a large skillet with a few inches of water. Add about a teaspoon of vinegar and some salt. Put on a lid and bring to a boil.
2. Crack your eggs into ramekins.
3. When the water is boiling, gently pour each egg from the ramekin into the water.
4. Turn off the heat, replace the lid and poach for 2.5 – 4 minutes, depending if you like runny yolks or not. I did about 2.5 – 3 minutes for medium runny yolks.
5. Scoop eggs out with a slotted spoon, briefly draining on a towel-covered saucer if you want. This can get tricky, though, as you still have to lift the poached eggs from the towel to the plate.
Stack everything together and you have a wonderful morning treat. Top with chopped cilantro and green onions if you have any.
Keep the rest of the waffles in the fridge and heat up in a toaster for a quick snack.