Black Bean Cakes With Mole Salsa Recipes

BLACK BEAN CAKES WITH SALSA

Steps:

• Drain 1/2 cup of salsa in colander.
• Seed and finely chop 1/2 the jalapeno, thinly slice remaining half.
• In large bowl mash beans with fork.
• Stir in muffin mix, drained salsa, 2 1/2 tsps chili powder and chopped jalapeno.
• In skillet, heat 1 tbsp oil over med-hi heat.
• Add four 1/2 cup mounds of bean mixture to pan. Flatten mounds with spatula to 3 1/2 round cakes.
• Cook 3 mins each side until browned.
• Remove from pan. Repeat with remaining oil and bean mixture.
• In bowl combine sour cream and 1/2 tsp chili powder.
• Top cakes with remaining salsa, sliced jalapeno and seasoned sour cream.

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.

BAKED BEANS MOLE

Steps:

• Preheat oven to 375°. In a large, ovenproof skillet with a lid, cook chorizo, onion, red pepper and garlic over medium heat until sausage is browned, 4-6 minutes. Add next 9 ingredients; mix well. Bake, covered, until mixture is thickened and flavors are blended, about 40 minutes. Sprinkle with cilantro.

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.

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.

MEXICAN MOLE BAKED BEANS #A1

Steps:

• Roast the Peppers: Turn on oven broiler and line a baking dish with foil. Slice the poblano peppers lengthwise, removing and discarding the stems, ribs, and seeds. Press each pepper half with your hand to flatten it a bit, then arrange peppers skin-side up on foil-lined baking dish. Rub peppers with oil, then transfer to top rack of oven and broil for 5-10 minutes, until skins are very charred and blistered. Remove from oven and carefully fold the foil around the peppers to form a closed packet. Set aside and let peppers steam for 10 minutes before opening packet. Once peppers are cool enough to handle, peel the skins away from the flesh of the peppers with your fingers. Discard the skins and set the peeled roasted peppers aside.
• Make the Mole Sauce: While the peppers are steaming, combine the hot coffee, boiling water, dried cherries, and chopped walnuts in a heat-proof bowl and set aside for 10 minutes to soften the fruit and nuts. After 10 minutes, transfer this mixture to a blender and add the peeled roasted peppers, A1 sauce, chili powder, cinnamon, and brown sugar. Puree the mixture until very smooth, taking care to first remove the center stopper of the blender lid and cover the opening with a towel (this allows steam from the hot liquid to escape while blending).
• Cook the Beans: Transfer the mole sauce to a large saucepan over medium heat. Whisk in the chocolate until dissolved, then add the black beans. Bring to a boil, then reduce heat and simmer uncovered for 50-60 minutes, gently stirring every so often to make sure the beans on the bottom are not sticking or becoming overdone. The beans are done when the sauce has thickened to a gravy-like consistency that coats the beans nicely. You can serve the beans immediately, though they will keep for several days in the fridge. As the batch is quite large, you can also choose to freeze half of the beans for a later use. To prepare frozen beans, first thaw overnight in the fridge, then reheat gently.