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Black Bean Cakes

Ingredients:

  • 1/2 lb. dried black beans, rinsed (I used 1 cup) water for soaking and cooking beans
  • 1/3 cup veg broth or liquid for saute
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 or 1 jalapenño chili, chopped
  • 1 Tbsp honey
  • 1 Tbsp cider vinegar
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Possible toppings; drained ff yogurt, chopped cilantro, salsa, etc.

Preparation:

Cover beans with water and soak overnight in heavy pot. Drain. Add enough fresh water to pot to cover beans by 4 inches. Boil until just tender, about 1 hour.

Heat broth or water in heavy skillet over med. heat. Add onion, bell pepper, garlic and jalapenño. Sauté till tender, about 6 minutes. Add onion mixture to beans.

Stir in honey, vinegar, chili powder and cumin. Simmer over low heat till beans are very tender and liquid is absorbed, stirring occasionally about 45 minutes. The more liquid that gets absorbed, the better off you will be when the mixture has to be cooked until it dries out. Don't cook out all the liquid though. (Can be made 2 days ahead. Cover and chill).

Pureé beans. Season with salt and pepper. Transfer to non-stick skillet. Stir over med. heat until very thick and dry, kind of mashed potato consistency. Here's where my recipe differed from the posted one. It said that it would take 4 minutes, it took me over 30 minutes but that may have been since I didn't cook out all the liquid. Cool.

Form bean purée into six 2-inch diameter cakes. Spray nonstick pan with PAM-like substance. Heat over med. heat. Cook cakes till brown, about 4 minutes per side. Be careful turning them over, they don't become solid when they cook.

I served these with drained FF yogurt, some chopped cilantro and salsa [and corn on the cob!!] Works well in that people can choose their own condiments to adjust the spiciness of this dish.

Servings:
Source: jayne@ejv.com, April 1994 issue of Bon Appetit
Submitted by: Recipe Group Member
Date: Aug 15, 1995


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