SPICY BLACK BEAN WELLINGTON WITH RED PEPPER REDUCTION
yield: 12 servings
This is a dish that uses very common ingredients and is fairly economical. It is easy to make, delicious and has a very pleasant eye appeal. These factors lead to low food cost and high customer satisfaction. All this, with just the right heat from the TABASCO® line of foodservice pepper sauces, makes a nice package. I serve this at the club as a vegetarian special, and the members love it—even the meat eaters. - Jeff Parker, Winner Professional Division, 2001 TABASCO® Brand Hottest Chef Contest.
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For the Wellington:
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Dried black beans\x09
|  | 14 oz.
| | |
| | Red onion, small dice
| | 8 oz.
| | |
| | Salt
| |
| | 1 tsp. |
| | Water
| |
| | 2 qt. |
| | Clarified butter
| | 4 oz.
| | |
| | Button mushrooms, thick sliced
| | 24 oz.
| | |
| | Crushed garlic\09x
| |
| | 1 Tbsp. |
| | Sherry
| | 8 oz.
| | |
| | TABASCO® brand Garlic Pepper Sauce
| | 2 oz.
| | |
| | Fresh white breadcrumbs
| | 7 oz.
| | |
| | Frozen puff pastry dough squares, 6"x6", thawed
| |
| | 12 ea. |
| | Egg wash
| | 4 oz.
| | |
|
For the Sauce:
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Red peppers, small dice
| | 16 oz.
| | |
| | White wine\x09
| | 24 oz.
| | |
| | Original TABASCO® brand Pepper Sauce
| | 4 oz.
| | |
| | Diced shallots\x09
| | 3 oz.
| | |
| | Salt\x09
| |
| | 1 Tbsp. |
| | White onion, small dice
| | 2 oz.
| | |
| | White vinegar\x09
| | 2 oz.
| | |
| | Whole butter
| | 2 oz.
| | |
| | Trimmed scallions, for garnish
| |
| | 24 ea. |
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| 1 | | To prepare Wellington, cook the beans and onions in the salted water for 1-1/2 hours or until beans are tender. |
| | |
| 2 | | Strain and cool the beans. Reserve. |
| | |
| 3 | | Sauté the mushrooms in the clarified butter until golden, and then add the garlic. |
| | |
| 4 | | Deglaze the pan with the sherry and TABASCO® Garlic Pepper Sauce. |
| | |
| 5 | | Reduce the liquid by 1/4. |
| | |
| 6 | | Fold in the breadcrumbs and cool. |
| | |
| 7 | | Pulse half the bean mix and half the mushroom mix in a food processor until lentil-sized chunks are formed. |
| | |
| 8 | | Fold the bean and mushroom mixtures together. |
| | |
| 9 | | Separate the mixture into 12 equal balls of weight. |
| | |
| 10 | | Flatten each ball into about 1"-thick patties. |
| | |
| 11 | | Wrap each patty in a thawed puff square and seal the bottom edges with egg wash. |
| | |
| 12 | | Bake in a 425°F convection oven for 15 minutes or until golden brown. |
| | |
| 13 | | To create the Sauce, place all the sauce ingredients, except the whole butter and scallions, in a medium-sized saucepan on a high flame and reduce by half. |
| | |
| 14 | | Remove sauce from heat and let stand 1 minute. |
| | |
| 15 | | Fold in whole butter to complete the sauce. |
| | |
| 16 | | For each serving, place 2 fl. oz. sauce in the middle of a round white plate. |
| | |
| 17 | | Cut the Wellington in half and stack it on the sauce. |
| | |
| 18 | | Finish with two cleaned and trimmed scallions. |
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