4 people
For the rice purée
200 g rice
600 g water
For the crackers
400 g cooked and mashed black beans
200 g broth from the beans
700 g rice purée
salt
pepper
For the coffee powder
100 g icing sugar
4 g freeze-dried coffee
In addition
cooked whole beans
bacon slices
oil for frying
For the rice purée
Cook over a low heat for 30 minutes. Mash it all but do not strain it.
For the crackers
Cook the black beans in abundant salted water; separate, on the one hand, the beans and, on the other hand, their cooking broth. Weigh the beans and the broth and blend thoroughly with the rice puree.
Roll out the dough on greaseproof paper and cut into rounds about 7 cm in diameter. Place some strips of bacon on the top of each of them with a few cooked beans, which will be like coffee beans. Leave to dry for 24 hours at 50°C.
For the coffee powder
Cold mix the ingredients. Set aside.
Fry the crackers in abundant oil, place them on trays and sprinkle with the coffee powder.