Red Bean Cakes With Creamy Coconut Sauce

Submitted by That is Dr House to

"From Vegan Planet."

 

• Ready In: 20mins
• Ingredients: 16
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 small red onion, chopped
• 1 small red bell pepper, seeded and chopped
• 1⁄2 cup chopped celery
• 1 large garlic clove, minced
• 1⁄2 teaspoon sweet paprika
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon cayenne, to taste
• salt
• fresh ground black pepper
• 1 1⁄2 cups cooked beans
• 1⁄2 cup cold cooked white rice or 1/2 cup cooked brown rice
• 2 tablespoons minced fresh parsley leaves
• 1⁄4 cup blanched almond
• 1 tablespoon minced shallot
• 1⁄2 cup unsweetened coconut milk

directions

1. The beans can be pinto, kidney, or other red beans or you can use one 15 ounce can of these. They should be cooked.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the next 7 ingedients. Cover and cook, stirring occasionally, until softened, about 10 minutes. Season with the salt and the pepper to taste. Set aside to cool.
3. In a food processor, combine the beans, rice, parsley, and sautéed onion mixture. Season with the salt and pepper if needed. Then pulse to blend. Do not make a paste. You want some texture. Then shape into patties and set aside.
4. Heat the remaining olive oil in a large skillet over medium heat and add the bean cakes and cook until browned. Turn and cook until browned on the other side. 7 to 10 minutes total. Reduce the heat to low and keep warm while you prepare the sauce.
5. Place the almonds and shallots in a blender and grind into a paste then add the coconut milk and season if needed. Blend until smooth. Transfer to a small saucepan over low heat and cook, stirring, until hot.
6. Transfer the bean cakes to a platter, pour the sauce over them, and serve.