Ingredients	Amount
Black-eyed beans	½ lb
Red chilies (hot peppers) finely diced	1 - 2
Onion, finely diced	1 medium white or yellow
Salt	1 tsp
Eggs	2 large
Groundnut (peanut) oil	Enough to deep fry

Method

Soak beans refrigerated overnight in about 2 pints of water
When ready to cook, rinse beans several times.
Puree beans in 2 batches. Puree the first batch of beans with the chilies, onion, salt, and 1 egg. Puree the rest using the other egg.
Blend the pureed beans in a bowl, adjust the seasoning, and hand whip for 3 – 4 minutes to aerate the mixture.
Put peanut oil into sauté pan and heat
Drop mixture into oil like making pancakes, cook on both sides until golden brown, drain
Serve Akara hot or cold

Ky Proud Grilled Vegetable with an Asian Marinade over Jasmine Rice

Item	Amount
Tilda Jasmine Rice, uncooked	1 cup
Water	2 cups
Allegra Teriyaki marinade	¼ cup
Goya olive oil	¼ cup
Goya lemon juice	2 tablespoons
Serrano pepper, fresh minced	1 each
Cilantro, chopped	½ bunch
Reese diced water chestnuts	1 can
Yellow squash sliced horizontal	2 each
Zucchini sliced horizontal	2 each
Tomato, red sliced in half	1 large
Onion, white or yellow sliced in rings	1 medium
Goya olive oil	¼ cup
Black pepper	2 tablespoons

Method:

Rinse uncooked rice under cold water until starch is mostly removed
Cook rice in boiling water until water is absorbed
While rice is cooking mix the next 4 ingredients in a bowl until well blended
When rice is finished cooking mix in water chestnuts and cilantro
Toss the squash, zucchini in the oil and black pepper and grill to the doneness you like. Put in marinade
Core the tomato, cut in half through the equator, toss in oil and black pepper and grill skin side down until skins starts to pop off. Take off grill, peel and dice. Put in marinade.
Toss the sliced onion in the rest of the oil and black pepper, wrap in foil, and grill until the package feels soft. Pour onions into marinade.
Place the vegetables and marinade over the top of the rice, serve

Caribbean Bananas 10 servings

Ingredients	Amount
Butter	1 stick plus 2 tablespoons
Brown sugar	1 ½ cups
Lime juice, fresh	¼ cup
Dark rum or Coca Cola	1 cup
Allspice, ground	2 teaspoons
Cinnamon, ground	1 teaspoon
Bananas, peeled, quartered (sliced in half through width and length) or sliced diagonally into slices about 2½ to 3 inches long	10 each

Method

Melt butter in sauté pan, add brown sugar, stirring constantly. Cook over medium heat until thick and syrup like, about 2 to 3 minutes

Chef Nancy’s Cuban Chorizo and Black Bean Salad

Ingredients	Amount
Goya black beans, rinsed and drained	1 can
Frozen corn, thawed	½ pound
Goya Pimentos, diced	4 oz jar
Goya chorizo, small dice	3.5 ounce package
Green onions, small dice	1 bunch
Celery, small dice	1 stalk
Goya bitter orange marinade	4 tablespoons
Goya olive oil	4 tablespoons
Goya lemon juice	2 tablespoons
Lime juice	1 lime
Oregano. fresh chopped	1 tablespoon
Lisy fajita seasoning	1 teaspoon
Lisy black pepper	1 teaspoon

Method:

Mix the first 6 ingredients in a bowl
Mix the next 7 ingredients together in a separate bowl to make the dressing, blend well
Combine the dressing with the black bean and chorizo mixture
Refrigerate until ready to eat

Ingredients