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    You are in: Home / Recipes / Black Bean Pancakes With Sour Cream, Red Peppers, and Cilantro Recipe
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    Black Bean Pancakes With Sour Cream, Red Peppers, and Cilantro

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Zeldaz's Note:

    Crispy outside, creamy inside, good with grilled chicken or fish, or as a meatless entree. From Sheryl and Mel London's "The Elegant Bean". Vegetarian or vegan if you use sour cream alternative. Add more green chile to taste.

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    Units: US | Metric


    1. 1
      Process the beans in a food processor bowl for a few pulses, until coarsely chopped. Scrape beans into a large mixing bowl and add all ingredients up to and including the salt and pepper. Combine well and divide into six equal parts. Shape each part into an oval cake and dip in cornmeal (spread the cornmeal on some waxed paper) to lightly coat both sides of each cake.
    2. 2
      Heat a little oil on medium-high in a large, heavy skillet, preferably cast iron. When the oil is hot, carefully slide the bean cakes into the pan and fry for 2 to 3 minutes on each side. Drain on paper and transfer to a warm serving dish. Top each cake with 1 teaspoons sour cream, some of the red pepper, and a few cilantro leaves.

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    Nutritional Facts for Black Bean Pancakes With Sour Cream, Red Peppers, and Cilantro

    Serving Size: 1 (35 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 75.1
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.8 g
    Cholesterol 33.0 mg
    Sodium 104.1 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 0.9 g
    Sugars 1.5 g
    Protein 2.8 g

    The following items or measurements are not included:

    black beans

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