Savory Cassava beignet crusted black beans By Chef Claude Bigayimpunzi
Fun fact the chewy side cassava goes well with creamy beans!
- 4 cups of cassava flour
- ¼ cup butter/margarine
- 1 cup cooked black beans
- Salt and pepper to taste
Assemble and mixed all the ingredients in a ball except the beans.
Shape it well in a ball season to taste. With your finger put a hole in the middle of the ball.
Fill the hole with the black beans.
Wrap each ball in a tightly in a cling film and then wrap each ball in aluminium foil
Place the wrapped balls in a pot full of cooked beans and keep on the low heart for 40 min.
Take them out, unwrap them and serve hot.
Garnish ofyour choice, I used acharcoaltuile and served with pearl smoked beetroot sauce!