Black Bean Rice Cakes Food

BLACK BEAN AND RICE CAKES WITH CHIPOTLE CREMA

Steps:

• Finely chop 1/4 onion, 1/2 jalapeno, and 3 cloves of garlic. Saute the onion and jalapeno in a dollop of oil over medium for a few minutes or until the onion is tender. Add the garlic and cook briefly, 30-60 seconds.
• Drain and rinse a can of black beans. Add to the pan along with 2 minced chipotles in adodo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked pepper, and a splash of water. Cook for a couple minutes.
• Add bean mixture to a mixing bowl and use a fork to smoosh the beans, leaving some of the beans intact.
• Add 1 cup cooked rice to the mixture. I used 1 cup of our Arroz Rojo but even a simple, cooked white rice is adequate. Combine well and if you have time, chill this mixture.
• Add 1/2 cup of cornmeal to a plate. Form golf ball sized rounds with the bean mixture and roll them in the cornmeal to coat. This batch made eight cakes.
• Add 2-3 tablespoons of oil to a wide skillet on medium heat Heat oil until shimmering and then add the cornmeal coated cakes. Saute them for 3-5 minutes per side or until the cornmeal turns golden brown. You can flatten them a bit in the skillet if you want to. Serve immediately after cooking.
• To make the Chipotle Crema, add the following ingredients to a blender and combine well: 1/2 cup plain Greek yogurt, 1 tablespoon cream or mayonnaise, 1 chipotle in adobo, 1 garlic clove, a pinch of salt, and a squeeze of lime.

BLACK BEAN RICE CAKES

Steps:

• Drain beans from soaking liquid; place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or until beans are tender. Cool beans in their cooking liquid; drain. Set aside.
• Heat 2 Tbsp. of the oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 10 min. or until crisp-tender. Stir in cumin and salt; cook 1 min. Transfer to food processor; cover. Process until well blended.
• Add beans and rice; cover and pulse until beans are coarsely chopped. Transfer mixture to large bowl. Stir in egg until well blended. Add walnuts; mix lightly. Cover and refrigerate 2 hours or until chilled.
• Shape rice mixture into 16 cakes, using about 1/4 cup of the rice mixture for each cake. Heat remaining 2 Tbsp. oil in large nonstick skillet on medium-high heat. Add rice cakes in batches; cook 5 min. on each side or until lightly browned on both sides. Serve each cake topped with 1 Tbsp. of the sour cream.

BLACK BEAN CAKES WITH BROWN RICE

Steps:

• Combine rice, beans, green onions, 2 tablespoons of the cilantro, cumin, red pepper flakes, garlic granules, salt and pepper to taste in the bowl of a food processor.
• Process until combined.
• Add egg and continue to process until well combined. The mixture will be very soft. Transfer to a bowl.
• Heat olive oil in a large skillet.
• Form bean mixture into four large patties.
• Hold a patty in one hand and sprinkle with cornmeal spreading it evenly over the surface.
• Turn the patty over into your other hand and sprinkle the other side with cornmeal.
• Lay patty gently into the hot oil. Continue with remaining patties.
• Gently fry the cakes until golden brown on both sides, about 5 minutes per side. Garnish with remaining cilantro.

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.

BLACK BEAN CAKES

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.

QUICK BLACK BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

VIRTUALLY FAT FREE BLACK BEAN RICE CAKES

Steps:

• Preheat oven to 375°F.
• Coat a baking sheet with non-stick cooking spray and set aside.
• In a medium non-stick saucepan, combine the broth and rice.
• Bring to a boil over medium-high heat.
• Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
• Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
• Coat a 1/2 cup measuring cup with non-stick cooking spray.
• Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release).
• Press to flatten into a 3/4 inch thick cake.
• Repeat with remaining mixture.
• Bake 20 minutes, or until heated through.
• Serve and enjoy!

BLACK BEANS & RICE

Steps:

• Put the rice in a large saucepan with a fitted lid. Cover with plenty of water and boil until al dente, about 8 mins. Drain and put back in the pan. Add the beans and stir through. Put the lid on and warm through for 5 mins before serving.