My Black Bean Cakes Food

BLACK BEAN CAKES

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.

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.

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.;

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.

SPICY BLACK-BEAN CAKES

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.

3-INGREDIENT BLACK BEAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees, and spray 9" x 13" pan with nonstick spray.
• In a large bowl, mash slightly with a fork the black beans with the liquid from the can, leaving about half of the beans intact.
• Add the applesauce and cake mix.
• Mix the ingredients for about 3 minutes on medium speed. Batter will be thick.
• Pour into the prepared pan, add optional chocolate chips to the top of cake and bake for 35-40 minutes. Test with a toothpick, if still wet, cook for another 5-10 minutes. Cool completely. Makes 16 pieces.

BLACK BEAN CAKES

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.

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.

BLACK BEAN CHOCOLATE CAKE

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.

SPICY BLACK BEAN CAKES

Steps:

• Heat broiler. In small skillet over med heat, warm 1 T oil. Cook scallions til soft, 1 minute Add garlic, jalapeno and cumin. Cook til fragrant, 30 seconds. Transfer to large bowl.
• Add beans to bowl; mash with fork or 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 T oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat til golden brown, 8-10 minute With thin metal spatula, carefully turn cakes. Broil til crisp, 2-3 min more.
• If desired serve with Lime Sour Cream.
• Lime Sour Cream: In small bowl, combine 1/2 c sour cream with 2 t fresh lime juice and 1 small minced jalapeno; season with coarse salt.

BLACK BEAN AND POTATO CAKES

Steps:

• In a large bowl, add the mashed potatoes, beans, bell pepper, garlic, chives, and cilantro; stir to combine.
• Add in the eggs and salt and pepper to taste; stir to mix well.
• Form mixture into eight 4-inch patties.
• Put the breadcrumbs into a shallow bowl; dip patties into the crumbs, patting to make the crumbs adhere to the cakes.
• In a large nonstick skillet or griddle, heat 1 tablespoon of oil over medium heat.
• Add as many cakes as will fit in a single layer.
• Brown cakes on one side, then flip to brown on the other side.
• Keep the cakes warm in a 250 degree oven while cooking the rest of the pancakes.
• Serve hot with salsa.

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.

MY BLACK BEAN CAKES

Steps:

• In 1 T. oil, saute onion, red pepper, jalapeno, and garlic till soft-about 5 minutes. Add cumin and set aside.
• Puree 1 can of beans in a food processor till smooth. Add sauteed vegetables, corn, and lime juice and pulse briefly to combine.
• Transfer mixture to a mixing bowl. Add masa harina, 2nd can of beans, and season to taste with salt and pepper. Mix well and form into patties using a 1/4 cup measure. (Patties can be held in the fridge at this point for up to a day).
• Dredge patties in breadcrumbs.
• Heat 2 T. oil over med-high heat and fry cakes 5 minutes per side till hot. Serve with your favorite sauce. Enjoy!