Black Bean Cakes With Mole Salsa Food

BLACK-EYED BEAN MOLE WITH SALSA

Steps:

• Tip all the salsa ingredients into a bowl and stir together.
• For the mole, heat the oil in a non-stick pan, add the onion and garlic and fry stirring frequently until softened. Tip in the spices, stir then add the contents of the can of beans with the cocoa, bouillon and tomato purée. Cook, stirring frequently to make quite a thick sauce.
• Spoon into shallow bowls, top with the salsa and serve.

BLACK BOTTOM BEAN CAKES WITH PAPAYA SALSA

Steps:

• In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion, sprinkle with salt, and cook, stirring, until translucent around the edges, 3 to 5 minutes. Stir in the poblano pepper and scallions and sauté for 2 minutes. Stir in the cumin, cayenne, and paprika and let the spices toast for 2 additional minutes, then stir in the cilantro. Remove from the heat and place vegetables in a bowl.
• Add the black beans and 1/2 cup of the panko to the sautéed vegetables. Fold to combine, taste, and season with salt and pepper.
• Form six 3-inch patties and follow the steps for preparing the patties for frying:
• Flour: Put the flour in a flat dish (like a shallow bowl or pie plate) and dredge the patties until evenly coated, then shake off the excess flour.
• Egg wash: Crack the eggs into a medium flat dish and whisk. Dip the flour-coated patties into the egg wash and cover on all sides.
• Breading: Press the flour and egg-coated patties into a third tray of the remaining panko. Shake off the excess and place on a baking sheet while prepping the rest of the patties.
• Heat the remaining 1/2 cup oil in a large cast-iron pan over medium-high heat until shimmering, about 2 minutes.
• Place patties in the pan without overcrowding and fry until golden, 2 to 3 minutes on each side.
• Serve with the salsa and plantain chips.
• Gently mix together all of the ingredients in a medium bowl. Store in a covered nonreactive container. Makes 4 cups.

BLACK BEAN CAKES

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.

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE

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.

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA

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 Lime Mayonnaise on top and garnish with a twist on lime.
• Key Lime Mayonnaise:.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.

BLACK BEAN CAKES WITH SALSA

Steps:

• Drain 1/2 cup of salsa in colander.
• Seed and finely chop 1/2 the jalapeno, thinly slice remaining half.
• In large bowl mash beans with fork.
• Stir in muffin mix, drained salsa, 2 1/2 tsps chili powder and chopped jalapeno.
• In skillet, heat 1 tbsp oil over med-hi heat.
• Add four 1/2 cup mounds of bean mixture to pan. Flatten mounds with spatula to 3 1/2 round cakes.
• Cook 3 mins each side until browned.
• Remove from pan. Repeat with remaining oil and bean mixture.
• In bowl combine sour cream and 1/2 tsp chili powder.
• Top cakes with remaining salsa, sliced jalapeno and seasoned sour cream.