Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 26 hours 55 minutes
A Tasty Surprise: Black Bean Cakes That Win Everyone Over
First Reactions Are Always the Same
Whenever I serve these Black Bean Cakes, I can count on the same question: “What are these?” But after one bite, the answer no longer matters—because these little cakes always earn an enthusiastic thumbs up. The savory combo of black beans, sweet onion, and bell pepper—paired with just a touch of heat from jalapeño—creates a flavor that surprises and delights.
Canned or Dried—Both Work Beautifully
Although the original recipe calls for dried black beans, I’ve found that canned beans work just as well for those short on time. With a quick sauté of aromatics and a blend of warm spices like cumin and chili powder, the beans get mashed and shaped into crispy, golden cakes. A dollop of tart sour cream on top brings the whole dish into balance.
Perfect Pairings
These Black Bean Cakes make a great meatless option, but they also shine as a side. Try them with Grilled Shrimp and Coriander Sauce (see recipe) or simply top with shredded cheese and your favorite salsa. However you serve them, be ready for people to ask for seconds—and the recipe.
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Ingredients:
1/2 pound dried black beans, rinsed, (see NOTES to used canned beans
2 tablespoons olive oil
1/2 medium onion, chopped
1/2 each green bell pepper, chopped
2 cloves garlic, chopped
1/2 each jalapeno pepper
1 tablespoon honey
1 tablespoon cider vinegar
1 tablespoons chili powder
1 tablespoons ground cumin
1/2 cup sour cream
Instructions:
PREP BEANS (overnight):
Place black beans in heavy medium pot. Cover with water. Soak overnight.
MAKE BEAN MIXTURE (2 hours – make up to 2 days ahead):
Drain beans. Add enough fresh water to pot to cover beans by 4 inches. Boil until just tender, about 1 hour.
Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion, bell pepper, garlic and jalapeno. Sauté until tender, about 6 minutes.
Add onion mixture to beans.
Stir in honey, vinegar, chili powder and cumin. Simmer over low heat until beans are very tender and liquid is absorbed, stirring occasionally, about 45 minutes. (Can be made 2 days ahead. Cover and chill.)
MAKE & COOK PATTIES (35 minutes):
Puree beans in processor.
Season with salt and pepper.
Transfer to non-stick skillet. Stir over medium heat until very thick and dry, 4 minutes.
Cool.
Form bean puree into six 2-inch diameter cakes.
Heat 1 tablespoon oil in large skillet over medium heat. Fry cakes in skillet until brown, about 4 minutes per side,
Top with sour cream.
NOTE: I used canned black beans for this recipe and it came out just fine.