Recipe: Black Bean Cakes

recipelink.com Chat Room Recipe Swap - 2001-02-08
From: Nancy,.SanFran

Black Bean Cakes
Serving Size : 4

1/2 pound dried black beans -- rinsed
2 tablespoons olive oil
1/2 onion -- chopped
1/2 bell pepper -- chopped
2 cloves garlic -- chopped
1/2 jalapeno -- chopped
1 tablespoon honey
1 tablespoon cider vinegar
1 teaspoon chile powder
1 teaspoon ground cumin
sour cream

1. Place black beans in heavy medium pot. Cover with water and soak overnight.

2. Drain beans. Add enough fresh water to cover beans by 4 inches. Boil until just tender, 1-2 hours.

3. Heat 1 Tablespoon oil in heavy medium skillet, over medium heat. Add onion, bell pepper, garlic and jalapeno. Saut until tender, about 6 minutes. Add onion mixture to beans. Stir in honey, vinegar, chile powder and cumin. Simmer over low heat until beans are very tender and liquid is absorbed, stirring occasionally, about 45 minutes. (can be made 2 days ahead. Cover and chill.)

4. Puree beans in food processor. Season with salt and pepper. Transfer to non-stick skillet. Stir over medium heat until very thick and dry, 4 minutes. Cool.

5. Form bean puree into 4 2-3" diameter cakes. Heat 1 Tablespoon oil in large skillet over medium heat. Fry cakes in skillet until brown, about 4 minutes per side. Top with sour cream.