Heat 1 tablespoon of the oil in a large, heavy pot over medium heat. Add the onions and season with salt and pepper. Cook, stirring, for 2 minutes. Stir in 1 tablespoon of the garlic, the jalapenos and the black beans. Continue to cook, stirring, for 1 minute. Add the water and bay leaf. Bring to boil, then reduce the heat to medium-low and cook, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours.
Remove from the heat, cool completely and strain. In a food processor, fitted with a metal blade, puree 3/4 of the mixture until smooth. Add water if it becomes thick. Season with salt and pepper. Remove from the processor and transfer the mixture to a mixing bowl. Stir the remaining beans into the pureed beans.
Season the flour, egg wash and bread crumbs with Essence. Divide the mixture into eight equal portions and form into patties, about 1-inch thick. Dredge each cake in the seasoned flour. Dip each cake into the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating completely.
Heat the vegetable oil in a large skillet over medium heat. Pan-fry the bean patties, in batches, until crispy, about 3 to 4 minutes on each side. Drain on paper towels and keep warm.
Heat the remaining 2 tablespoons olive oil in another skillet over medium heat. Add the red onions and corn and season with salt and pepper. Cook, stirring, for 4 minutes. Season the shrimp with salt and pepper. Add the shrimp to the vegetables and cook, stirring, for 2 minutes. Add the tomatoes and remaining teaspoon of garlic, and cook, stirring, for 2 minutes. Stir in 1/4 cup of the Mole Sauce. Remove from the heat and add the cilantro.
To serve, spoon the sauce in the center of each plate. Place two cakes in the center of each plate. Spoon the shrimp mixture over the cakes. Garnish with parsley.
Yield: 8 main course servings
To make appetizer portions, divide the bean mixture into smaller portions (16 ro 18) and increase the amount of eggs to 3 for the egg wash. The directions remaing the same.