Lucky 32 Black Bean Cakes Food

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LUCKY 32 BLACK BEAN CAKES



Lucky 32 Black Bean Cakes image

A recipe from the Lucky 32 restaurant chain in North Carolina and is one of their most requested recipes. Though Lucky 32 makes these cakes with Tabasco brand hot-pepper sauces, other brands of hot sauce may be substituted, and just one type of hot sauce may be used instead of two with similar results.

Provided by Miss Annie

Categories     Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

6 1/2 cups cooked black beans
1/2 cup salsa
1/2 cup red onion, finely diced
1 1/4 red bell peppers, finely diced
1/4 cup chopped fresh cilantro
2 cups breadcrumbs
1 tablespoon fresh jalapeno pepper, diced
1/2 teaspoon Tabasco sauce
1 teaspoon Tabasco jalapeno sauce
2 cups crushed tortilla chips
1 teaspoon ground cumin
1 teaspoon ground coriander

Steps:

  • Rinse black beans in cold water.
  • Drain well in a colander for at least 10 minutes.
  • Place beans and all other ingredients except Tortilla Chip Breading in a mixing bowl.
  • Blend well with hands, mashing some of the beans to form a thick mixture.
  • Form mixture into 3-ounce patties.
  • Dredge each patty in Tortilla Chip Breading and set aside.
  • Spray a large skillet with cooking spray or add 2 tablespoons of olive oil and heat over medium-high heat.
  • Saute bean cakes in hot skillet, turning once when bottom are golden brown.
  • Serve with condiments of choice, such as salsa and sour cream.
  • For Tortilla Chip Breading, place all ingredients in a food processor and process to a crumb consistency.

BLACK BEAN CAKES



Black Bean Cakes image

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

1 (15 ounce) can black beans, drained and rinsed
2 tablespoons water or 2 tablespoons chicken broth
1 tablespoon chorizo sausage, finely diced (optional)
1 teaspoon oil (omit if using sausage)
1/3 cup onion, small diced
1/4 cup red pepper, small diced
2 garlic cloves, finely minced
1/2 teaspoon jalapeno, finely diced
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 egg white
1/4 cup cornmeal
2 tablespoons cornmeal
1/2 tablespoon lime juice
1 tablespoon cilantro, chopped
1 1/2 tablespoons plain nonfat yogurt
1 1/2 tablespoons low-fat sour cream
1/2 cup salsa (chose mild, medium or hot according to your tastes)

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

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