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.
- 1 (15 ounce) can black beans, drained and rinsed
- 2 tablespoons vegetable broth or 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)
- 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.