1/2 pound dried SCD legal beans*, properly soaked, etc.
4 tablesppons lard or shortening
1 large onion, minced
1 tablespoon red wine vinegar
2 egg yolks, beaten
1 teaspoon ground cumin
Guacamole - see "Guacamole (for Tex-Mex pancakes)"
1. Soak the beans in water to cover by a depth of 2 inches overnight or for at least 6 hours. Drain and place them in a large saucepan, covering with fresh water to the same depth. Bring them to a boil over medium heat; drain again. Return the beans to the pot, cover with boiling water, and simmer over moderate heat until they are very soft and bursting, adding boiling water as needed. Remove from the heat.
2. In a heavy skillet, add the lard (or shortening) and cook the onion until soft. Stir it into the beans and puree the mixture in a food processor or food mill.
3. Stir the vinegar into the beans. Mix the yolks and the cumin into the bean mixture.
4. Heat a griddle until a drop of water sizzles on the surface. Brush it with the remaining shortening and drop the batter by tablespoonfuls. Brown the cakes on both sides and keep them warm on a baking sheet, without stacking, in a 200 degree F oven.
5. Put 2 or 3 pancakes on each of 4 warmed plates. Top each serving with 2 tablespoons of Guacamole and pass the rest separately.
*for preparation, check Gourmet section of BTVC book, page 83, Baked Bean Casserole.