Black Bean Cakes
"A recent trip to Cocso and I'm now the proud owner of a large stockpile of black beans. That has sent me combing my cookbooks for meal options using this healthful and versatile ingredients. Keeping what I find here for quick and easy access until I have a chance to try them. The original recipe for these delectable cakes included a tablespoon of chorizo, though I intend to make them vegetarian. These can also easily be made vegan with the use of a little soy yogurt. Serve these as a substantial appetizer or along with a lovely green salad as a light meal or lunch. With the chorizo, these are 3 points per serving. The recipe can easily be modified to be Core. The cakes also freeze well for reheating later."
photo by Maito
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 2 2 tablespoons water or 2 tablespoons chicken broth
- 1 tablespoon chorizo sausage, finely diced (optional)
- 1 teaspoon oil (omit if using sausage)
- 1⁄3 cup onion, small diced
- 1⁄4 cup red pepper, small diced
- 2 garlic cloves, finely minced
- 1⁄2 teaspoon jalapeno, finely diced
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon chili powder
- 1 egg white
- 1⁄4 cup cornmeal
- 2 tablespoons cornmeal
- 1⁄2 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- 1 1⁄2 tablespoons plain nonfat yogurt
- 1 1⁄2 tablespoons low-fat sour cream
- 1⁄2 cup salsa (chose mild, medium or hot according to your tastes)
directions
- Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
- In a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
- Combine the sauteed vegetables with the beans. Add the egg white, cornmeal, lime juice, cilantro. Let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine.
- Form the mix into eight equal sized cakes.
- Spray a non-stick skillet over medium high heat with cooking spray. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
- Combine the salsa with the yogurt and sour cream.
- Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.
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Reviews
-
These weren't bad but they didn't blow me away. I doubled the cumin and chili powder. I omitted the jalapeno all together because I don't like a lot of heat. I added half of a green bell pepper for some more color. They didn't have a ton of flavor but it's a good starting point for a recipe. I'll be making them again for sure with a few changes. I liked the texture a lot. -
These were yummy! I took the advice of other reviewers and doubled the cumin, chili powder, garlic, and used a whole jalapeno (seeded). They were nice and spicy. I couldn't taste the chorizo, so I would leave it out next time (or add much more). Tried them as burgers (it made 4) with avocado and red pepper. I am not sure if I would recommend the large size though, they were hard to flip, and fell apart a bit. I did cook them at least 3 minutes per side to make sure the egg was cooked through. Took me close to an hour from start to finish. Great flavor. Thanks, toni! -
I can't say that DH loved these but I really enjoyed this recipe, I increased most of the ingredients and used dryed pepperoni in place of the chorizo, I chilled the mixture for a couple of hours before shaping, thanks Toni!...Kitten:) -
These were very good, just not quite as flavorful as I expected, considering the ingredients. I'll make them again, but I think I'll double the cumin, chili powder, and garlic next time (I like big flavors!). I made them as a side dish, skipped the chorizo, and topped them with sour cream and salsa verde. Yum! -
Much easier to make then the long list of ingredients would have you believe. In 45 minutes I made these, made Spanish rice, and baked homemade corn chips for a healthy latin inspired meal. These held together very well and would be a good Mexican style burger. The only problem I had was figuring out appropriate size. I only got 7 out of them. Omitted the chorizo and used cooking spray. Easy to make with what I normally have on hand. Thanks toni!
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Tweaks
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I can't say that DH loved these but I really enjoyed this recipe, I increased most of the ingredients and used dryed pepperoni in place of the chorizo, I chilled the mixture for a couple of hours before shaping, thanks Toni!...Kitten:)
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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