Saturday, November 12, 2011

Spicy Black Bean Cakes

These have been a family favorite for a while now. We serve them with pretty much anything - green veggies, potatoes, rice, you name it.

The other night I made mashed sweet potatoes to go along side. It was heaven. Here is the recipe for both:

Spicy Black Bean Cakes

2 cans black beans, rinsed and drained
6 green onions, finely chopped
1/2 C finely chopped red bell pepper
1/4 C chopped fresh cilantro
2 large garlic cloves, minced
1 1/2 tbs minced seeded jalapeƱo chili
2 tsp ground cumin
1 large egg, lightly whisked

2 tbs plus 1 C yellow cornmeal

First, mash the beans in a medium bowl with a fork or potato masher. Add all of the other ingredients plus 1 tablespoon of the cornmeal.

Place the remaining cornmeal in a shallow bowl. Scoop heaping tablespoons of bean mixture into the cornmeal,  fully coating them. Press each ball into a patty - about 1/2 inch think. 

Heat 2 or 3 tablespoons of olive oil in a large pan over medium heat. When it is hot, place the cakes into the pan and allow them to cook through, between 3 and 7 minutes per side depending on how fast they crisp up. When they are completely cooked and browned to your liking, remove them from the heat.
 If you life them crispier, you can use more oil and cook the over a hotter flame. 

Serve them with salsa and/or sour cream. 

Mashed Sweet Potatoes
This makes enough for two people - adjust accordingly

2 medium sweet potatoes, peeled

~1-2 tbs brown sugar (adjust to your liking)
~2 tbs butter

Dice the sweet potatoes into cubes. Steam them in a covered pot until they are tender - the timing will vary based upon the size of your cubes. 

When the sweet potatoes are soft, blend them in a food processor or blender. Add the butter and sugar and pulse until everything is mixed.

Feel free to add nuts or spices. I personally love them plain with their natural flavor and a hint of sweetness.


No comments:

Post a Comment