Black Bean Cakes

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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.
4. Form the mix into eight equal sized cakes.
5. 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.
6. Combine the salsa with the yogurt and sour cream.
7. Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.