- 1 cup white vinegar
- 1/2 cup red wine vinegar
- 1 tablespoon coriander seeds
- 1 bay leaf
- 2 tablespoons kosher salt
- Pinch sugar
- 4 jalapenos, sliced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 onion, minced
- 1 clove garlic, minced
- 1 cup chicken stock
- 1 tablespoon ground cumin
- 1/2 pound sliced Canadian bacon, cut into quarters
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup Crispix, crushed
- 1/2 cup blended oil
Combine the vinegars, coriander, bay leaf, salt and sugar in a saucepot and bring to a boil. Remove from the heat and add the jalapenos. Set aside and cool. (The jalapenos will hold in the refrigerator for up to 2 weeks.)
Combine the black beans, onions, garlic, chicken stock and cumin in a saucepot over medium-high heat and simmer, 10 to 15 minutes.
While the beans are cooking, move onto the Canadian bacon. First dip the Canadian bacon into the flour and shake off any excess. Dip into the egg and follow with the Crispix cereal. In a saute pan, heat the oil over medium-high heat. Working in batches, pan fry the Canadian bacon until golden brown and crispy. Drain on a paper towel and season with salt.
Once the beans are done cooking, puree until smooth in a blender.
To serve, put a spoonful of the bean puree on a plate, follow with fried Canadian bacon and top with the pickled jalapenos.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.