Crispy Fried Kellogg's® Crispix® Ham with Black Bean Puree and Pickled Jalapenos

Ingredients

• 1  bay leaves 
• 0.5 pound canadian bacon sliced cut into quarters
• 15 ounce black beans drained and rinsed canned
• 0.5 cup cooking oil 
• 1 cup chicken stock see 
• 1 tablespoon coriander seeds 
• 1  eggs beaten
• 0.5 cup flour all-purpose
• 1 clove garlic minced
• 1 tablespoon ground cumin 
• 4  jalapeno sliced
• 2 tablespoons kosher salt 
• 0.5  onion minced
• 0.5 cup red wine vinegar 
• 6 servings salt 
• 1 pinch sugar 
• 1 cup vinegar white
• 1 cup frangelico crushed
• 1 cup frangelico crushed

Equipment

• frying pan
• paper towels
• pot
• blender

Directions

1. Combine the vinegars, coriander, bay leaf, salt and sugar in a saucepot and bring to a boil.
2. Remove from the heat and add the jalapenos. Set aside and cool. (The jalapenos will hold in the refrigerator for up to 2 weeks.)
3. Combine the black beans, onions, garlic, chicken stock and cumin in a saucepot over medium-high heat and simmer, 10 to 15 minutes.
4. While the beans are cooking, move onto the Canadian bacon. First dip the Canadian bacon into the flour and shake off any excess. Dip into the egg and follow with the Crispix cereal. In a saute pan, heat the oil over medium-high heat. Working in batches, pan fry the Canadian bacon until golden brown and crispy.
5. Drain on a paper towel and season with salt.
6. Once the beans are done cooking, puree until smooth in a blender.
7. To serve, put a spoonful of the bean puree on a plate, follow with fried Canadian bacon and top with the pickled jalapenos.