Black Bean Cakes


Ingredients

  • 1/2 pound dried black beans, rinsed
  • 1 cup water for soaking and cooking beans
  • 1/3 cup broth or liquid for sauté
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 or 1 jalapeno chili, chopped
  • 1 Tablespoon honey
  • 1 Tablespoon cider vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin

Toppings

Directions

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 jalapeno. 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. Puree 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. Form bean puree into six 2-inch diameter cakes.

Heat over med. heat.

Cook cakes till brown, about 4 minutes per side.

Valid HTML 4.01 Transitional

Home Recipes