Southwestern Black Bean Cakes With Guacamole Recipes

Steps:

• Coat pan with 2 teaspoons peanut oil.
• Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
• Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
• Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

Steps:

• Mash the avocado in a small bowl. Stir in lime juice; season to taste with pepper and cumin. Cover and chill until ready to serve.
• Place torn bread in a food processor. Cover and process until bread turns into coarse crumbs. Transfer to a large bowl; set aside.
• Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper and adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container.
• Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2 inch thick patties.
• Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once.
• To serve, top patties with guacamole and tomato.

Steps:

• Pulse half BUSH'S BEST Black Beans in food processor until pureed. Add cream and continue to pulse until blended; carefully fold in egg whites and seasonings. Place in refrigerator for at least 1 hour to set.
• Using wax paper, mold black bean cakes into small patties of equal size; spray skillet with cooking spray; saute in non-stick skillet until light brown on both sides.
• Grill or broil the shrimp until cooked. Place black bean cake in center of plate with 3 or 4 small pieces of lettuce on top.
• Puree ingredients for chipotle mayonnaise and spoon in center of lettuce. Place shrimp on mayonnaise with whole black beans also around lettuce and serve.

Steps:

• 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.
• 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.
• 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.
• Form the mix into eight equal sized cakes.
• 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.
• Combine the salsa with the yogurt and sour cream.
• Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.