This is our first Iron Chef challenge, so yay! The challenge was to use bananas and coffee in an unexpected way and without the help of a standard recipe.
For the beans:
1/2 cup very strong coffee
1 can black beans, drained
1/2 tsp cumin
1/2 tsp smoked paprika
3 garlic cloves, minced
1 shallot, minced
1 jalapeno, sliced
1 tsp olive oil
salt and pepper to taste
In a small pot, saute garlic, shallot, and jalapeno in olive oil for 2-3 minutes, then add beans and coffee. Bring to a boil, then reduce to medium and add spices. Cook 15 minutes or until most of the liquid has been absorbed. Mash the beans and continue to cook another 5 minutes, or until the beans are thickened to your liking. Taste for salt and pepper.
For the banana-cilantro mayo:
1/2 medium banana
2 TBL tahini
1 tsp garlic
2 TBL apple cider vinegar
1/4 cup fresh cilantro
black pepper
Blend ingredients together until smooth and whipped.
Put it all together:
Additional ingredients: mozzarella Daiya, sliced black olives, romaine lettuce, cherry tomatoes
On a baguette or other sandwich roll type bread, spread banana mayo on one side and add lettuce and tomato. On the other half, add coffee-black beans, black olives, and Daiya. Carefully put sandwich halves together.
Serve with sweet potato fries!
Yum, they look like the best sliders ever! I like the idea of using bananas and coriander for the mayo too.
They were so tiny, so delicious. Though the turning them into sliders was a happy accident. Our bread/roll options were limited 🙂
I’m back to let you know that I’ve nominated your blog for an award, check out my VeganMoFo Day 18 post for details 😉
Mandee, thank you!!! We are delighted!