Savory Beans on Pound Cake
Ingredients: dried beans (black-eyed peas), butter flavored shortening, sugar, mayonnaise, eggs · 180 min cook time · 350kcal · ₩15,800
Ingredients
454g dried beans (black-eyed peas), 200g butter flavored shortening, 60g sugar, 1spoonful mayonnaise, 4ea eggs, 330g cake flour, 1ea orange, 10g fresh rosemary, 1teaspoon baking powder, 2teaspoons kosher salt, 1ea onion, 3cloves garlic, 30ml oil, 50ml white wine, 30g tomato paste, 50g ketchup, 10ml Worcestershire sauce, 5g paprika, 5g garlic powder, 5g onion powder, 5g black pepper, 10g cornstarch, 10g fresh dill
Instructions
1. Soak the black-eyed peas overnight, or for at least an hour or two, as dry beans absorb most of their water in the first couple of hours.
2. For the pound cake batter, cream together 200 grams of butter-flavored shortening (or room-temperature butter) with 60 grams of sugar until fluffy. Beat well to incorporate micro-bubbles for classic pound cake texture.
3. Beat in three or four eggs, one at a time, until an emulsion forms and the mixture resembles a custard.
4. Add 330 grams of cake flour (or all-purpose flour), the zest of one orange, finely chopped fresh rosemary, a teaspoon of baking powder, and two teaspoons of kosher salt. Mix just enough to integrate the flour, then stop. The batter should look like a wet cookie dough.
5. Line a loaf pan with parchment paper or butter and flour it. Pour the batter into the pan and smooth the top.
6. Bake the pound cake at 375°F (190°C) for about an hour, or until a skewer inserted into the center comes out clean. Let it cool completely before slicing.
7. While the cake bakes, prepare the beans. Chop one onion and several cloves of garlic.
8. In a pot, soften the chopped onion in some oil. Add the chopped garlic and stir briefly.
9. Drain the soaked beans and add them to the pot. Cover with fresh water, or water mixed with a little white wine, eyeballing the amount of liquid.
10. Add a big squeeze of tomato paste and some ketchup. Also add shakes of Worcestershire sauce (or soy sauce) for umami. Simmer the beans until tender, which takes about an hour for black-eyed peas.
11. Once the beans are tender, add more tomato paste, paprika (mostly for color), garlic powder, onion powder, and a generous amount of black pepper. Season with salt to taste.
12. In a small bowl, disperse some cornstarch in a little cold water to create a slurry. Stir vigorously and add the starch slurry to the simmering beans until the desired thickness is achieved. This creates a velvety smooth texture.
13. Slice the cooled savory pound cake into thin pieces. Arrange them on a sheet pan and toast under a grill/broiler until golden and crispy on both sides, being careful not to dry them out.
14. Freshen up the beans by stirring in the juice of the orange that was zested earlier and some fresh dill (or other fresh herbs). If the beans have tightened too much as they cooled, stir in a splash of water to achieve a velvety texture.
15. Place the toasted cake slices on plates and spoon the beans over them. Serve immediately.
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