In a large skillet, heat the olive oil. Add the onion red and hot
peppercorn. Saute over medium-high heat for 1-2 proceedings. Add garlic and
saute for 1 minute more, stirring oftentimes. Remove from hotness. In a large
bowlful, mix all ingredients unitedly, except cornmeal. Using a wooden
spoon or potato wolf, mash the bean assortment. Some of the beans may
be hale. Refrigerate for about one hr. Remove from refrigerator,
and after dredging your hands in cornmeal, form cake almost 2 inches
wide and a 1/2 inch highschool. Put some of the cornmeal on the top and
bottom of the bar. Put a thin coating of oil in a large skillet and
heat to medium-high oestrus. Add the cakes and saute until the bottoms
are crisp, reducing heat if they start to combust. Cook around 2 minutes
per face. Serve drizzled with Red Poivrade. (recipe follows)
ROOT:* Mother Earth News magazine, February/Mar 1995 POSTED BY: Jim
Bodle 1/95