Recipe: Hoppin' John Cakes

HOPPIN' JOHN CAKES

2 cans (15 ounces each) Blackeyes or 3 cups cooked dry-packaged Blackeyes, rinsed, drained*
5 cups fresh whole wheat bread crumbs, divided
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 medium jalapeno chile, minced
4 cloves garlic, minced
1 cup cooked rice
1/4 cup all-purpose flour
Salt, to taste
2 eggs
1/2 teaspoon hot pepper sauce
1/2 teaspoon pepper
Vegetable cooking spray
Mild or hot salsa, as garnish
Reduced-fat sour cream, as garnish

Coarsely mash Blackeyes in large bowl. Mix in 4 cups bread crumbs, onion, bell pepper, jalapeno chile, garlic, rice, and flour. Season to taste with salt.

Mix in eggs, hot pepper sauce, and pepper. Form mixture into 12 patties; coat both sides with remaining 1 cup bread crumbs.

Spray large skillet with cooking spray; cook over medium heat until hot.

Cook patties over medium to medium-low heat until browned, 4 to 5 minutes on each side.

Garnish with salsa and sour cream.

TIP:
If desired, 1/4 cup imitation bacon bits or 4 slices bacon, fried crisp and crumbled, can be added to the bean mixture.

*Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 servings
Source: American Dry Bean Board