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
SPICY BLACK-BEAN CAKES
Because these crispy bean cakes are broiled rather than fried, the recipe doesn't call for much oil, so the cakes contain less fat; they are also easier to make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 11
Steps:
- Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
- Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
- Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
- For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.
Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 10 g, Protein 12 g
SPICY BLACK BEAN CAKES
Provided by Matthias Radits
Categories Bean Appetizer Cocktail Party Vegetarian Cornmeal Bell Pepper Pan-Fry Jalapeño Cilantro Bon Appétit Sugar Conscious Kidney Friendly
Yield Makes 18
Number Of Ingredients 12
Steps:
- Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
- Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.
SPICY BLACK BEAN CAKES
From Everyday Food. I haven't tried them yet-I'm entering all of my recipes from magazines I've saved over the years to try to get rid of some of the clutter.
Provided by kitchenslave03
Categories Black Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat broiler. In small skillet over med heat, warm 1 T oil. Cook scallions til soft, 1 minute Add garlic, jalapeno and cumin. Cook til fragrant, 30 seconds. Transfer to large bowl.
- Add beans to bowl; mash with fork or potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
- Brush a baking sheet with remaining T oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat til golden brown, 8-10 minute With thin metal spatula, carefully turn cakes. Broil til crisp, 2-3 min more.
- If desired serve with Lime Sour Cream.
- Lime Sour Cream: In small bowl, combine 1/2 c sour cream with 2 t fresh lime juice and 1 small minced jalapeno; season with coarse salt.
Nutrition Facts : Calories 387, Fat 10, SaturatedFat 1.7, Cholesterol 52.9, Sodium 141.6, Carbohydrate 57.4, Fiber 16.1, Sugar 2.8, Protein 18.8
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.
SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
CHEESY, SPICY BLACK BEAN BAKE
Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.
Provided by Ali Slagle
Categories dinner, easy, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
BLACK BEAN CAKES
Provided by Susan Spicer
Categories Bean Side Fry Dinner Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 cakes
Number Of Ingredients 14
Steps:
- 1. Place the beans in a medium pot. Cover with 1/2-inch cold water. Bring to a boil, and reduce the heat to simmer. Cook, stirring occasionally, until very tender, about 30 minutes. Add water if necessary while cooking to keep the beans submerged.
- 2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add onion, peppers, and garlic. Cook until soft, 2 to 3 minutes. Add to beans. Add honey, cider vinegar, chili powder, and cumin. Season with salt and pepper. Continue cooking, stirring frequently, until beans have absorbed water and broken down, 10 to 15 minutes more.
- 3. Remove beans from the heat. In a food processor fitted with the blade attachment puree until smooth. Return mixture to the cooking pot. Over medium heat, cook the beans, stirring often, until dry. Transfer to a bowl, and set aside until cool enough to handle, about 10 minutes.
- 4. Using lightly floured hands, shape about 1/3-cup of bean mixture into a cake about 3 inches wide and 1/2 inch thick. Repeat with remaining mixture. Lightly dust cakes with flour. Set aside.
- 5. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Without crowding, place bean cakes in pan and cook until browned, about 2 minutes per side. Repeat with remaining mixture, wiping out skillet between batches and adding oil as needed. Serve 2 cakes per person. Garnish each plate with a dollop of sour cream and a sprig of cilantro.
CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS
This recipe embraces any beans you've got in your pantry. Canned beans are easiest, but fresh shelled beans can be ready to go with a quick blanching, and dried beans can be used, too, if they've been soaked and cooked in advance. Toss the well-drained beans with harissa (or any red chile paste), scallions, herbs, lemon zest, cornstarch and a lightly whipped egg white. (The egg white and cornstarch give these bean cakes their crispness.) Shape them into patties for frying, and slice some lemon wedges for serving. Eat the patties as a vegetarian main dish, a side to roast chicken or fish, or as a snack with a dash of harissa.
Provided by Yewande Komolafe
Categories dinner, lunch, weekday, beans, vegetables, appetizer, main course, side dish
Time 45m
Yield 4 servings (10 bean cakes)
Number Of Ingredients 14
Steps:
- Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
- In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
- Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
- Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
- Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.
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 CAKES WITH A SPICY YOGURT SAUCE
Make and share this Black Bean Cakes With a Spicy Yogurt Sauce recipe from Food.com.
Provided by Douglas Poe
Categories Black Beans
Time 40m
Yield 12 Cakes, 6 serving(s)
Number Of Ingredients 18
Steps:
- In a medium-sized mixing bowl, add all ingredients except oil.
- Mix until well combined.
- Separate about 1⁄3 of the mixture into a small mixing bowl.
- Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.
- Stir to completely combine.
- Adjust seasoning with salt and pepper.
- If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.
- Place a large sauté pan over medium-high heat.
- When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled sauté pan.
- Working in batches, cook bean cakes until crisp and golden brown on both sides.
- Lightly flatten cakes with a spatula during the cooking process.
- Drain hot bean cakes on a paper towel.
- Continue cooking until all bean cake batter is used.
- Keep cakes warm in a 250 degree oven until ready to serve.
- SPICY YOGURT SAUCE: Mix all ingredients chill for 30 minutes.
Nutrition Facts : Calories 155.4, Fat 3.5, SaturatedFat 1.8, Cholesterol 10.6, Sodium 61.5, Carbohydrate 25.7, Fiber 2.3, Sugar 6.2, Protein 6.4
BLACK BEAN CAKES WITH SPICY CILANTRO SAUCE RECIPE
Provided by á-174942
Number Of Ingredients 21
Steps:
- Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs. Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours. Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain. Divide the cakes among plates and serve with the Spicy Cilantro Sauce. Spicy Cilantro Sauce: Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper. (Makes about 1 cup) This recipe yields 4 servings.
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