BLACK BEAN CAKES
Provided by Food Network
Time 2h10m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- For the sour cream: Mix all the ingredients together and set aside.
- For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
- For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
- For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
- Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
- Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
- While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
- Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.
PANFRIED BLACK BEAN CORIANDER CAKES
Categories Bean Herb Appetizer Vegetarian Quick & Easy Cornmeal Pan-Fry Gourmet Sugar Conscious
Yield Serves 2 as a main course
Number Of Ingredients 13
Steps:
- In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened. In a bowl mash one-third beans with a fork and stir in remaining beans, onion mixture, bread crumbs, egg, coriander, salt, and pepper to taste.
- Form mixture into four 4-inch patties. (Mixture will be wet and soft.) Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap.
- In a heavy skillet heat 1/4 inch oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.
- Serve bean cakes with salsa.
GREEN BEANS WITH CORIANDER AND GARLIC: FEIJAO VERDE COM COENTRO
From: The Food of Portugal. Haven't tried this yet, but it sounded good. Did not include marinating time in prep time.
Provided by Vicki in CT
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the beans in the boiling salted water in a large covered saucepan over moderate heat, 10 to 12 minutes until tender.
- Meanwhile, place the garlic and coriander in a large heat-proof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to drive off all excess moisture. Dump the hot beans on top of the garlic and coriander and let stand 10 minutes.
- Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours or, better yet, overnight.
- About 45 minutes before serving, bring the beans from the refrigerator and let stand, still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, taste, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef.
- There's a reason for adding the lemon juice and vinegar to the green beans after they've marinated. If you mix these acids in too soon, the beans will turn an unappetizing shade of brown.
Nutrition Facts : Calories 151.1, Fat 11.4, SaturatedFat 1.6, Sodium 20.3, Carbohydrate 11.6, Fiber 5.3, Sugar 2.2, Protein 2.9
BLACK BEAN & BARLEY CAKES WITH POACHED EGGS
Take in two of your 5-a-day in these savoury pan-fried cakes, topped with a perfectly poached egg. This delicious brunch dish is quick to make and provides fibre, folate, vitamin C and iron
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 12
Steps:
- Tip the beans, oats, ground coriander, cumin seeds, thyme and vegetable bouillon powder into a bowl and blitz together with a hand blender to make a rough paste. Stir in 1 egg with the whites of the spring onion and barley. If you're following our Healthy Diet Plan, separate half the mix for another morning and chill.
- Heat half the oil in your largest frying pan and fry the other half of the mixture in two big spoonfuls, gently pressed to make flat cakes. After 7 mins, carefully turn over to cook the other side for 4-5 mins.
- Meanwhile, poach two eggs in a pan of boiling water for 3-4 mins, and gently fry half of the tomatoes on the vine in a little oil for a few mins to brown slightly. Slide the cakes onto plates and top with the tomatoes, eggs, a scattering of the spring onion greens and half the sun ower seeds. On another morning, repeat steps 2 and 3 with the remaining ingredients.
- If you're not following the Healthy Diet Plan and you're serving four, follow steps 2 and 3 with all the ingredients instead of only half.
Nutrition Facts : Calories 343 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.9 milligram of sodium
BLACK BEAN CAKES
Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh-so tender and creamy on the inside. Recipe by Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 24m
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
- Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
- In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
- Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
- If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.
BLACK BEAN SOUP WITH CUMIN AND CORIANDER
This was printed in the Montreal Gazette and can be found in Deborah Madison's Vegetable Soups. I think I'll try it some time soon.
Provided by Studentchef
Categories Kosher
Time 50m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
- Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
- Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
- In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
- Serve soup hot in heated bowls, topping each serving with sour cream mixture.
Nutrition Facts : Calories 223.3, Fat 8.6, SaturatedFat 2.5, Cholesterol 7.5, Sodium 326.9, Carbohydrate 28.5, Fiber 9.8, Sugar 2.6, Protein 9.7
SPICY BLACK BEAN CAKES
These baked black bean cakes are easy to make and less fat than fried cakes.
Provided by CHRISTINA5362
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
- Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
- Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
- In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
- Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 31.3 g, Cholesterol 29.1 mg, Fat 6.7 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 519.7 mg, Sugar 2.3 g
GRILLED SHRIMP WITH BLACK BEAN CAKES AND CORIANDER SAUCE
Steps:
- Black Bean Cakes
- Place the black beans in cold water to cover. Soak overnight, or for at least 1 hour. Drain, rinse, place in a large pot, and cover with fresh cold water. Bring to a boil, skim the foam, then simmer over low heat for about 1 hour. Add more water, if necessary, to keep the beans covered.
- Meanwhile, heat the 1 tablespoon oil over medium-high heat in a large skillet. Add the onion, peppers, and garlic and cook for 2-3 minutes. Add the vegetables, along with the honey, vinegar, chili powder, and cumin, to the beans and continue to simmer. When the beans are quite soft and are starting to break down, season with salt and pepper. Continue to cook until the beans are creamy.
- Remove the bean mixture from the heat and strain, reserving the liquid. Puree in a food processor, then transfer to a baking sheet. Spread the puree evenly and let it cool completely. Form the puree into little cakes shaped like hockey pucks (use about 1/2 cup per cake). The consistency is perfect if it is moist enough to gather into a ball, but not so wet that the mixture sticks to your hands.
- Preheat the oven to 400°F. To finish the cakes, lightly dust them with flour. Heat a medium skillet (lightly coated with oil) over medium-high heat. Sauté the cakes just long enough to get a nice crust on each side. When ready to serve, place them on baking sheets in the oven to warm through. Garnish with a dollop of sour cream and a sprig of cilantro.
- Grilled Shrimp
- Soak the skewers in hot water.
- In a medium bowl, combine the olive oil and seasonings. Toss the shrimp with this marinade and refrigerate while you make the coriander sauce.
- Turn on the broiler or light the grill.
- Place 4 shrimp on each skewer.
- Meanwhile, heat the black bean cakes.
- Broil or grill the shrimp 2-3 minutes on each side, until just cooked through. Remove from the skewers, arrange on four plates, and drizzle with the warm coriander sauce. Serve with a black bean cake.
- Coriander Sauce
- Place the shallot, orange zest and juice, wine, vinegar, and coriander in a small saucepan and bring to a simmer over medium heat. Cook until the liquid is reduced to 2 or 3 tablespoons. While it's still hot, whisk in softened butter by the spoonful until the sauce is emulsified (it will look thick and creamy). Stir in the chopped cilantro and season with salt and pepper to taste. Cover and keep warm over low heat.
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