Fried Bean Cream

Preparation:

Preparation: Blend the beans for a few moments in order to break them without chopping them too much. Put them in a bowl and cover them with plenty of cold water. Leave them to soak for 24 hours. After this time, dip your hands into the bowl and move them, then remove the skins that have surfaced with a slotted spoon. Drain the beans and blend them again until creamy. Add the onion, also pureed, and the chopped coriander. Salt and mix everything well. Heat 2 cups of palm or olive oil in a skillet over medium heat. Take the cream by the spoonful and drop it into the hot oil, helping yourself to remove it with another spoon. Fry 6 or 7 acarajé at a time. When they are crispy on one side, turn them over and fry them on the other side. Place them on a sheet of absorbent paper and continue in the same way until you have used up the dough. Serve the acarajé hot or warm. They're good like this, but you can also open them a little in the middle and flavor them with a few drops of Tabasco. The acarajés are a typical specialty of Bahia, where they can be tasted on the street. The bahianas prepare them in improvised banquets and, tasted freshly fried, they are a delicious snack.