Black Bean Cakes with Sour Cream Sauce, Succotash

The Hopi Indians of Arizona perform a sacred ceremony every February. Beans are planted in special pots within the kiva and are tenderly cared for by the Powamu Katsinas. Quick germination and growth ensures an abundant harvest.

Black Bean Cakes with Sour Cream Sauce
Courtesy James and Carol Cunkle Kokopelli's Cookbook

3/4 cup chicken broth or water
3/4 cup yellow cornmeal
2 cups cooked black beans
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon Da Gift Basket's Cumin powder
1/2 teaspoon Da Gift Basket's Mexican oregano
dash of hot pepper sauce
1 Tablespoon olive or vegetable oil
1 green onion, cut in half lengthwise then thinly sliced (include the tops)
1/2 teaspoon minced garlic clove
2 Tablespoons olive or vegetable oil

In a medium saucepan bring the broth (or water) to a boil. Add the cornmeal, stirring constantly until thickened. Reduce heat and continue stirring and cooking for 2 minutes. Remove from heat. Add all other ingredients (except the last 2 tablespoons of oil) and combine thoroughly. Heat 2 tablespoons of oil in a skillet. Form the mean mixture into cakes. Fry until golden on both sides.
Serve immediately with Sour Cream Sauce.
Serves 4 to 6.

Sour Cream Sauce

1 cups sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon Da Gift Gift Basket's granulated onion
dash hot pepper sauce

Combine all ingredients. Serve at room temperature. Garnish with snipped fresh chives.

Corn and beans were the two primary crops of the prehistoric Indians of the Southwest. These two staples in combination provide nearly all the essential amino acids and enzymes for a balanced diet.

Succotash
Courtesy James and Carol Cunkle Kokopelli's Cookbook

1 cup corn, fresh or frozen
1 cup lima beans, fresh or frozen
2 Tablespoons fresh chives
1/8 teaspoon Da Gift Basket's Cumin powder
2 Tablespoons butter
1 Tablespoon heavy cream
1 teaspoon salt
1/2 Da Gift Basket 's freshly ground black pepper
1/8 teaspoon Da Gift Basket's crushed red chile peppers
2 Tablespoons raw (hulled) sunflower seeds

In boiling water, cook the corn and beans to desired tenderness. Drain. Add all other ingredients except the sunflower seeds. Cook over medium heat until the liquid is all but absorbed.
Garnish with the sunflower seeds.
Serves 4 to 6. Serving suggestion:
Garnish each serving plate with fresh edible flower blossoms.