“These were a signature dish at the Santa Fe Bar & Grill in Berkeley, CA, back in the 80's. Worth doing them again!”
READY IN:
25hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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