Recipe by justcallmetoni
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.
Top Review by Lecelu
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.
- 425.24 g can black beans, drained and rinsed
- 29.58 ml vegetable broth or 29.58 ml water or 29.58 ml chicken broth
- 14.79 ml chorizo sausage, finely diced (optional)
- 4.92 ml oil (omit if using sausage)
- 78.07 ml onion, small diced
- 59.14 ml red pepper, small diced
- 2 garlic cloves, finely minced
- 2.46 ml jalapeno, finely diced
- 2.46 ml cumin
- 1.23 ml chili powder
- 1 egg white
- 59.14 ml cornmeal
- 29.58 ml cornmeal
- 7.39 ml lime juice
- 14.79 ml cilantro, chopped
- 22.18 ml plain nonfat yogurt
- 22.18 ml low-fat sour cream
- 118.29 ml salsa (chose mild, medium or hot according to your tastes)
Directions See How It's Made
- 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.