Black Bean Cakes

This is very easy... and toasting the Cumin seed is a snap.

If you don't have a coffee bean grinder, look at buying one, a lot of cooks like to use fresh spices, or whole spices ground up, the bean grinder works nicely.

Or you can use the mortar and pestle ( like they use at the pharmacy) to grind up your spices.

Anyway...just a thought.




This recipe comes from my pal Henry.

So Enjoy!!!

B.D.



Black Bean Cakes

Makes 4 servings

2 15-ounce cans black beans, rinsed and drained
1 bunch green onions, minced
1/2 cup roasted red pepper, chopped
1/4 cup fresh cilantro
2 cloves garlic, minced
1 small can green chiles, chopped or 1/2 cup fresh green chiles,roasted, peeled and chopped
2 teaspoons cumin seed, toasted and ground
Salt and Pepper
1 egg
2 tablespoons plus 1/2 cup yellow cornmeal
1/3 cup grapeseed oil
Salsa for garnish

Mash beans coarsely in a large bowl (a standard potato masher works well, or just a wooden spoon).

Mix in onions, red pepper, cilantro, garlic, chiles and cumin.
Add salt and pepper to taste.

Mix in egg and two tablespoons of cornmeal.

Spread remaining cornmeal on a plate or shallow dish.

With a scoop, measure out 6 ounces of the bean mixture, roll into a ball, drop into the cornmeal, roll to coat and flatten into a patty.


Repeat with remaining bean mix and cornmeal.


Heat the oil in a heavy skillet and fry the bean cakes until firm and crisp, about 6 minutes per side.

Hold on a rack over paper towels in a warm oven.

Serve hot with sour cream and salsa.
(Papaya Mango Salsa is a great taste match!)