Prep 20 mins
Cook 10 mins
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.
- 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)
- 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.
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:)