Spicy Black Bean Cakes Food

SPICY BLACK BEAN CAKES

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.

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.

SPICY BLACK BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

SPICY BLACK BEAN TACO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes.
• Pour onion and beef mixture into an ungreased 8-inch baking dish. Layer corn and black beans on top.
• Stir biscuit baking mix, milk, Cheddar cheese, egg, and jalapeno peppers together in a bowl until well-blended. Pour evenly over black beans in the baking dish.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.
• Serve topped with salsa and sour cream.

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 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.

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.

SPICY BLACK BEAN CAKES WITH CILANTRO CREMA

Steps:

• Place all bean cake ingredients, except oil, in a large mixing bowl and combine, partially mashing black beans (hands are best for this).
• Shape mixture into patties about 2 inches in diameter by 1 inch thick (an ice cream scoop is and ideal measure for this size patty).
• Fry over medium-high heat in a lightly oiled, heavy-bottomed pan, about 2 minutes per side, until cooked through.
• Serve immediately with a generous scoop of Avocado Salsa and a generous drizzle of Cilantro Crema, if desired.
• For Cilantro Crema: Combine all ingredients until well-blended.
• Keep refrigerated until serving.
• (Makes 2 1/2 cups.).

SPICY BLACK BEAN CAKES

Steps:

• Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
• Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

HEALTHY SPICY BLACK BEAN CAKES WITH GUACAMOLE

Steps:

• Mash the avocado in a small bowl. Stir in lime juice; season to taste with pepper and cumin. Cover and chill until ready to serve.
• Place torn bread in a food processor. Cover and process until bread turns into coarse crumbs. Transfer to a large bowl; set aside.
• Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper and adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container.
• Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2 inch thick patties.
• Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once.
• To serve, top patties with guacamole and tomato.

BLACK BEAN CAKES WITH SPICY CILANTRO SAUCE RECIPE

Steps:

• Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs. Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours. Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain. Divide the cakes among plates and serve with the Spicy Cilantro Sauce. Spicy Cilantro Sauce: Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper. (Makes about 1 cup) This recipe yields 4 servings.

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!

BLACK BEAN CAKES WITH A SPICY YOGURT SAUCE

Steps:

• In a medium-sized mixing bowl, add all ingredients except oil.
• Mix until well combined.
• Separate about 1⁄3 of the mixture into a small mixing bowl.
• Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.
• Stir to completely combine.
• Adjust seasoning with salt and pepper.
• If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.
• Place a large sauté pan over medium-high heat.
• When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled sauté pan.
• Working in batches, cook bean cakes until crisp and golden brown on both sides.
• Lightly flatten cakes with a spatula during the cooking process.
• Drain hot bean cakes on a paper towel.
• Continue cooking until all bean cake batter is used.
• Keep cakes warm in a 250 degree oven until ready to serve.
• SPICY YOGURT SAUCE: Mix all ingredients chill for 30 minutes.

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.