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“These were a signature dish at the Santa Fe Bar & Grill in Berkeley, CA, back in the 80's. Worth doing them again!”

Ingredients Nutrition


  1. Sort and rinse the beans.
  2. Cover with plenty of water and soak overnight, or quick soak by boiling for 5 minutes, covering and letting sit for an hour.
  3. Drain well and combine in a large saucepan with 6 cups of stock, carrot and celery.
  4. Bring to a boil and then simmer over low heat until they are tender, about 1 1/2 hours.
  5. Add more stock if liquid falls below the surface of the beans.
  6. Pour into a colander and let drain about 2 hours.
  7. They must be thoroughly dry.
  8. Puree 3 cups of the beans in food processor, combining with the pepper, chile powder, cumin, jalapeno cilantro and salt.
  9. Mixture will be stiff and dry.
  10. Form into 4 equal balls.
  11. Press each ball between 2 sheets of waxed paper into a disk about 1/8 inch thick and 5 inches in diameter.
  12. Heat oil in large (preferably non-stick or well seasoned cast iron).
  13. Put cakes in without crowding.
  14. Do in batches if necessary, using more oil.
  15. Cook 2 minutes on each side.
  16. Garnish with cilantro sprigs.
  17. Serve with sour cream and salsa.

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