Italian Bean Cakes Food

PINTO BEAN CAKES WITH SALSA AND SOUR CREAM

Steps:

• Set aside the ham seasoning packet included with the beans for use later. Rinse the dry beans under cool water and remove any debris, if necessary. Place the beans in a large pot and cover with water at least two inches above the height of the beans. Bring to a rapid boil. Remove from heat and let stand for one hour.
• After one hour, add onion and pepper and continue cooking in the same water for an additional hour. Add additional water during the cooking time only if needed. Cook until beans are tender. Near the end of the cooking time, add the ham seasoning packet and salt. Let the beans cool to room temperature or refrigerate overnight before continuing with the recipe.
• Place the cooled, drained beans in a large mixing bowl. Mash the beans thoroughly using a potato masher, fork, or in a blender or food processor. Add the red and yellow bell pepper, green onion, cilantro, lime juice, salt, pepper, flour, and egg. Stir together until thoroughly combined. Let the mixture sit for a few minutes while you heat the oil.
• Place about 3 tablespoons of peanut oil in a non-stick skillet and heat the oil over medium-high heat. Drop the bean mixture by tablespoonfuls into the hot oil. Press gently to slightly flatten the bean cake. Fry for 3-4 minutes on the first side or until golden brown. Do not try to turn the bean cake until the first side is very nicely golden brown. Flip the cakes over and fry the second side for about 3 more minutes or until browned.
• Remove to a paper towel lined plate to drain. Repeat until all the bean mixture is used. Add additional oil if needed.
• Top the cakes with a small dollop of sour cream, a tiny bit of salsa, and a bit of grated cheddar cheese and cilantro.

ITALIAN-STYLE BAKED BEANS

Steps:

• Preheat the oven to 400 degrees F.
• Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.

ITALIAN BEAN CAKES

Steps:

• Mash beans in large bowl. Stir in remaining ingredients. Shape into 6 patties, each about 1/2 inch thick.
• Heat oil in 12-inch nonstick skillet over medium heat. Cook patties in skillet 8 to 10 minutes, turning once, until golden brown.
• Serve with spaghetti sauce.

BEAN CAKES

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.;

ITALIAN BAKED BEANS

Steps:

• In a Dutch oven, cook the pepperoni, green pepper and onion in butter until vegetables are tender. Stir in tomato paste, mushrooms, seasonings and beans; mix well. Sprinkle with Parmesan cheese. Cover and bake at 350° for 50-60 minutes.

CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS

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.

ITALIAN BUTTER BEANS

Steps:

• Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.