BLACK BEAN CAKES
A recent trip to Cocso and I'm now the proud owner of a large stockpile of black beans. That has sent me combing my cookbooks for meal options using this healthful and versatile ingredients. Keeping what I find here for quick and easy access until I have a chance to try them. The original recipe for these delectable cakes included a tablespoon of chorizo, though I intend to make them vegetarian. These can also easily be made vegan with the use of a little soy yogurt. Serve these as a substantial appetizer or along with a lovely green salad as a light meal or lunch. With the chorizo, these are 3 points per serving. The recipe can easily be modified to be Core. The cakes also freeze well for reheating later.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 188.9, Fat 2.8, SaturatedFat 0.8, Cholesterol 2.3, Sodium 222.5, Carbohydrate 32.6, Fiber 8.5, Sugar 2.6, Protein 10
BLACK BEAN CHOCOLATE CAKE
Healthy yet deviously delicious. I got this off of the Soma Studio website. No one believes me when I say it's flourless. I usually make it with a decadent chocolate icing, but I've made it with chocolate avocado icing and it was still scrumptious.
Provided by Strawberry Shortcak
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
- Drain and rinse beans. Shake off excess water.
- I use handheld mixer to pulverize beans smooth.
- Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
- In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
- Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
- Scrape batter into pan and rap on counter a few times to free any bubbles.
- Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
- LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
- Frost with favorite frosting and enjoy.
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.
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.
BEAN CAKES
Provided by Food Network
Categories dessert
Yield 4 servings of 4 pancakes each
Number Of Ingredients 11
Steps:
- In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;
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
BLACK BEAN CAKES
These are really delicious, especially when served with sour cream or the homemade sauce included in this recipe! They are great for Chinese New Year.
Provided by Allrecipes Member
Categories Asian Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender.
- In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
- Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds.
- Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side.
- In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.3 g, Cholesterol 0.7 mg, Fat 3 g, Fiber 6 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 110.5 mg, Sugar 1.2 g
BLACK BEAN CAKES
With these tender, cracker-crusted patties filled with black beans, onions and peppers, who needs meat?
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 4 servings.
Number Of Ingredients 11
Steps:
- Mash 1 can beans in medium bowl. Add flour, egg, mustard, cumin and remaining beans; mix well.
- Heat 2 Tbsp. oil in large skillet on medium-high heat. Add peppers and onions; cook 5 to 7 min. or until crisp-tender, stirring occasionally. Add bean mixture; mix well. Cook 2 to 4 min. or until thickened, stirring occasionally. Remove from heat; stir in 1 Tbsp. parsley. Cool slightly.
- Shape bean mixture into 12 patties, using about 1/4 cup bean mixture for each. Coat evenly with cracker crumbs.
- Heat remaining oil in same skillet. Add bean patties; cook 3 to 5 min. on each side or until golden brown on both sides and heated through. Serve topped with sour cream and remaining parsley.
Nutrition Facts : Calories 470, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 15 g, Sugar 0 g, Protein 18 g
BLACK BEAN CAKES
These vegetarian patties are absolutely delicious and topped with a corn salsa. It's one recipe your family will request often. -Barbara Nowakowski, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.
Nutrition Facts : Calories 264 calories, Fat 5g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 9g fiber), Protein 13g protein. Diabetic Exchanges
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.
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
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
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.
More about "black bean cakes food"
CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND ... - FOOD & …
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
- Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.
- In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.
SOUTHWEST BLACK BEAN CAKE - FEED YOUR POTENTIAL
From fyp365.com
GUYANESE BLACK BEAN CAKE - THERESCIPES.INFO
From therecipes.info
BLACK BEAN CAKES - ASIAN - WORLDRECIPES.ORG
From worldrecipes.org
BLACK BEAN CAKES - FOOD NETWORK
From foodnetwork.co.uk
10 BEST VEGAN BLACK BEAN CAKES RECIPES | YUMMLY
From yummly.com
BLACK BEAN CAKES RECIPE - BLUE PLATE MAYONNAISE
From blueplatemayo.com
HOMEMADE BLACK BEAN TOFU RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BLACK BEAN CAKES RECIPE - FORKS OVER KNIVES
From forksoverknives.com
BLACK BEAN CAKES - MAYO CLINIC
From mayoclinic.org
BLACK BEAN CAKES RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BLACK BEAN CHOCOLATE PROTEIN CAKE - FLOURLESS & SUGAR FREE ...
From haylskitchen.com
BLACK BEAN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
OUR BEST BEAN RECIPES WILL MAKE YOU RETHINK CANNED BEANS
From foodnetwork.ca
BLACK BEAN CAKES RECIPE | MYRECIPES
From myrecipes.com
BLACK BEAN CAKES | THE HEALTHY BREAST PROGRAM
From mammalive.net
BLACK BEAN QUINOA CAKES [SUPER EASY QUINOA PATTY RECIPE]
From pickyeaterblog.com
BLACK BEAN CAKES | VEGWEB.COM, THE WORLD'S LARGEST ...
From vegweb.com
BLACK BEAN CAKES. SPICY, FLAVORFUL, AND HEALTHY | USDBC
From usdrybeans.com
BLACK BEAN CAKES RECIPE - LUCKY 32
From lucky32.com
HOW TO MAKE BLACK BEAN CAKES RECIPE - RECIPES.NET
From recipes.net
NUTRITIOUS BLACK BEAN CAKES WITH SWEET POTATO
From blog.homemade-baby-food-recipes.com
BLACK BEAN CAKE - MISS CHINESE FOOD
From misschinesefood.com
DELICIOUSLY MOIST HEALTHY BLACK BEAN CHOCOLATE CAKE | MY ...
From mysugarfreekitchen.com
BLACK BEAN CAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLACK BEAN CAKES - WEELICIOUS
From weelicious.com
BLACK BEAN CAKES | WEGMANS
From shop.wegmans.com
BLACK BEAN CAKES – RECIPES NETWORK
From recipenet.org
BLACK BEAN CAKES RECIPE - CUISINART.COM
From cuisinart.com
BLACK BEAN CAKES | MEN'S JOURNAL
From mensjournal.com
BLACK BEAN CAKES - EMERILS.COM
From emerils.com
BLACK BEAN CAKES RECIPE | MYRECIPES
From myrecipes.com
BLACK BEAN CAKE RECIPE - THE PONDS FARMHOUSE
From thepondsfarmhouse.com
BLACK BEAN CAKES WITH CHIPOTLE CREAM - SIDE DISH RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love