Black Bean Cakes

These were a signature dish at the Santa Fe Bar & Grill in Berkeley, CA, back in the 80's. Worth doing them again!

• Ready In: 25 hrs
• Serves: 4

Ingredients

• 1⁄2 lb black beans
• 6 -8  cups  chicken stock
• 1  medium carrot, peeled & chopped
• 1  stalk celery, chopped
•  fresh ground pepper
• 1  tablespoon dried ancho chile powder
• 1  tablespoon ground cumin
• 1  jalapeno chile, stemmed,seeded,and minced
• 1⁄2 cup  chopped cilantro
• 1  teaspoon salt
• 1⁄4 cup olive oil
•  fresh cilantro stem
•  sour cream
•  salsa

Directions

1. Sort and rinse the beans.
2. Cover with plenty of water and soak overnight, or quick soak by boiling for 5 minutes, covering and letting sit for an hour.
3. Drain well and combine in a large saucepan with 6 cups of stock, carrot and celery.
4. Bring to a boil and then simmer over low heat until they are tender, about 1 1/2 hours.
5. Add more stock if liquid falls below the surface of the beans.
6. Pour into a colander and let drain about 2 hours.
7. They must be thoroughly dry.
8. Puree 3 cups of the beans in food processor, combining with the pepper, chile powder, cumin, jalapeno cilantro and salt.
9. Mixture will be stiff and dry.
10. Form into 4 equal balls.
11. Press each ball between 2 sheets of waxed paper into a disk about 1/8 inch thick and 5 inches in diameter.
12. Heat oil in large (preferably non-stick or well seasoned cast iron).
13. Put cakes in without crowding.
14. Do in batches if necessary, using more oil.
15. Cook 2 minutes on each side.
16. Garnish with cilantro sprigs.
17. Serve with sour cream and salsa.