Item to be used up: Black Turtle Beans
Cook book: The New Intercourses, An Aphrodisiac Cookbook by Martha Hopkins
With Valentines Day fast approaching. This is a brilliant pressie option. I have to say that I have a rather battered original version. Having had a quick peek at the pages, this recipe that I am about to divulge is probably not in there. However, going by my first edition you would do well to invest in this book anyway, if only to emulate the asparagus skirt, hinted at in one of the pictures.
The idea is to arouse carnal desire in your loved one through the decadent, stimulating and indulgent foods offered up; all in the best possible taste in this fabulous book.
Recipe: Black Bean Salsa
- 1 ripe mango, peeled and diced
- 1/4 green pepper
- 1/4 red pepper
- 1/4 red onion
- 115g canned black beans
- 75ml (3 fl oz) pineapple juice
- 1 small bunch coriander
- 1 tbls ground cumin
- 1/2 tbls finely chopped green chilli
- salt and pepper
- Soak the black beans and cook for 1 1/2 hours if using dried beans.
- Combine the mango, peppers, onion, black beans, pineapple juice and lime juice, coriander, cumin and chilli in a bowl. Season with salt and pepper. Chill.
Can be served as a snack with tortilla chips, or better still with fried plantain rounds. I would also suggests this makes a great salsa for jacket potatoes, maybe with some soured cream.
I have to say that tonight’s extravaganza failed on a few accounts. I tried to quadruple the mixture given the size of our family. This does not work. Stick to the recipe. Also my mangoes, despite sitting next to bananas in our fruit bowl for nearly a week, failed to ripen into that succulent sweet softness that only a mango can do. Hard and slightly sour does not do this dish justice. Nor does using whole cumin and not spending enough time pounding the pestle. So this one has not wholeheartedly satisfied the taste buds, but has made my larder 1/2 bag beans lighter.
And if you ever find the original version of this cookbook…try out the French toast baked in honey-pecan sauce. I’ll say no more.