Black Bottom Bean Cakes With Papaya Salsa Recipes

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BLACK BOTTOM BEAN CAKES WITH PAPAYA SALSA



Black Bottom Bean Cakes with Papaya Salsa image

At the turn of the century, the black bottom was a dance done by African Americans in the rural South. By the 1920s and the Jazz Age, it was so popular that it was featured in the Ziegfeld Follies. This dish, like that dance, has a similarly universal appeal. When I go out with a bunch of friends, we like to share dishes, and you don't want just a bunch of meat on the table. But at home, it can be hard to break the habit of one big protein dish and a bunch of classic veggie sides. This one is simple: black beans made into cakes with cumin and cilantro, onions, and our mirepoix. The papaya salsa is the highlight, and again I can't stay away from the bird's-eye chile. It reminds me of the homemade hot sauce that sat on every table of my parents' extended community of Caribbean family and friends.

Provided by JJ Johnson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 27

1 tablespoon plus 1/2 cup olive oil
1/2 cup diced onion
Kosher salt
1/2 cup diced poblano pepper
1/4 cup diced scallions
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
Pinch of smoked paprika
2 tablespoons chopped fresh cilantro
3 cups canned black beans (rinsed and drained), pulsed in a food processor until chunky
1 1/2 cups panko
Freshly ground black pepper
1 cup all-purpose flour
2 eggs
1 cup Papaya Salsa (recipe follows)
One 10-ounce package plantain chips
1 small ripe papaya, peeled, seeded, and cut into 1/4-inch dice
2 red bell peppers, finely diced
1 teaspoon minced fresh ginger
1 red onion, finely diced
1 bird's-eye chile, minced
5 scallions, grilled until tender and slightly charred, chopped
2 tablespoons chopped cilantro
2 tablespoons chopped basil
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

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.

BLACK BEAN AND PAPAYA SALSA



Black Bean And Papaya Salsa image

Provided by Marian Burros

Categories     dinner, easy, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 12

1 15-ounce can no-salt-added black beans
2 large ripe papayas
1 small red onion to yield
1/4 cup chopped 8 ounces whole yellow or red pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
1 jalapeño
1 small or medium clove garlic
3 tablespoons white vinegar
1 teaspoon sugar
Juice of 1/2 lime
1/8 teaspoon salt
Freshly ground black pepper to taste
Few sprigs cilantro to yield 2 tablespoons chopped 2 slices crusty country bread

Steps:

  • Rinse the beans thoroughly, and allow to drain.
  • Peel and coarsely chop the papayas, and place in a large bowl.
  • Finely chop the onion. Wash, trim, seed and finely chop the pepper; wash, halve, seed and finely chop the jalapeño; mince the garlic, and add the ingredients to the bowl with the beans, vinegar, sugar, lime juice, salt and pepper, and mix well.
  • Wash, dry and chop the cilantro, and mix in with the salsa. Serve with the tuna and bread or tortilla.

LUCKY 32 BLACK BEAN CAKES



Lucky 32 Black Bean Cakes image

A recipe from the Lucky 32 restaurant chain in North Carolina and is one of their most requested recipes. Though Lucky 32 makes these cakes with Tabasco brand hot-pepper sauces, other brands of hot sauce may be substituted, and just one type of hot sauce may be used instead of two with similar results.

Provided by Miss Annie

Categories     Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

6 1/2 cups cooked black beans
1/2 cup salsa
1/2 cup red onion, finely diced
1 1/4 red bell peppers, finely diced
1/4 cup chopped fresh cilantro
2 cups breadcrumbs
1 tablespoon fresh jalapeno pepper, diced
1/2 teaspoon Tabasco sauce
1 teaspoon Tabasco jalapeno sauce
2 cups crushed tortilla chips
1 teaspoon ground cumin
1 teaspoon ground coriander

Steps:

  • Rinse black beans in cold water.
  • Drain well in a colander for at least 10 minutes.
  • Place beans and all other ingredients except Tortilla Chip Breading in a mixing bowl.
  • Blend well with hands, mashing some of the beans to form a thick mixture.
  • Form mixture into 3-ounce patties.
  • Dredge each patty in Tortilla Chip Breading and set aside.
  • Spray a large skillet with cooking spray or add 2 tablespoons of olive oil and heat over medium-high heat.
  • Saute bean cakes in hot skillet, turning once when bottom are golden brown.
  • Serve with condiments of choice, such as salsa and sour cream.
  • For Tortilla Chip Breading, place all ingredients in a food processor and process to a crumb consistency.

SPICY BLACK BEAN CAKES



Spicy Black Bean Cakes image

These baked black bean cakes are easy to make and less fat than fried cakes.

Provided by CHRISTINA5362

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 8

Number Of Ingredients 14

½ cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
½ cup plain dried bread crumbs

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.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 31.3 g, Cholesterol 29.1 mg, Fat 6.7 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 519.7 mg, Sugar 2.3 g

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE



Southwestern Black Bean Cakes with Salsa, Fresh Cilantro, and Key Lime Peppered Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 31m

Yield 12 small bean cakes

Number Of Ingredients 18

2 (15-ounce) cans black beans, drained and rinsed well
2 tablespoons salsa, plus more for serving
2 tablespoons finely diced green onions
3/4 cup diced red bell peppers
1 tablespoon chopped fresh cilantro leaves, plus more for garnish
1 1/2 cups bread crumbs
3 large cloves garlic
2 teaspoons bacon chipotle sauce (recommended: Bob's Bacon Chipotle Sauce)
2 teaspoons peanut oil, plus more as needed
1 1/2 cups finely crushed tortilla chips
1 teaspoon ground cumin
Store bought salsa
Key Lime Peppered Mayonnaise, recipe follows
Lime twists, for garnish
1 cup mayonnaise
1 1/2 teaspoons fresh key lime juice
1 jalapeno pepper, minced
Salt and pepper

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.

BLACK BEAN CAKES WITH SALSA



Black Bean Cakes With Salsa image

I'm posting this so that I don't lose it. Haven't tried it yet but will soon. Found in Better Homes and Gardens April 2009.

Provided by ddav0962

Categories     Black Beans

Time 22m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 8

1 1/2 cups salsa
1 jalapeno
2 (15 ounce) cans black beans, rinsed
1 (8 1/2 ounce) package corn muffin mix
1 tablespoon chili powder
2 tablespoons olive oil
1/2 cup sour cream
1/2 teaspoon chili powder

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.

Nutrition Facts : Calories 687.9, Fat 21.8, SaturatedFat 6.9, Cholesterol 13.8, Sodium 1291.8, Carbohydrate 101, Fiber 24.8, Sugar 15.6, Protein 25.8

BLACK BEAN AND PAPAYA SALSA



Black Bean and Papaya Salsa image

Make and share this Black Bean and Papaya Salsa recipe from Food.com.

Provided by Ambervim

Categories     Sauces

Time 20m

Yield 5 Cups

Number Of Ingredients 12

1 cup black beans (cooked or canned)
2 ripe papayas, peeled, seeded and diced small
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
1/2 cup lime juice
1/2 cup cilantro, chopped
2 tablespoons ground cumin
1 tablespoon chili pepper, minced (red or green your choice)
salt
black pepper

Steps:

  • In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days.

Nutrition Facts : Calories 225.7, Fat 1.7, SaturatedFat 0.4, Sodium 32.6, Carbohydrate 52.3, Fiber 9.4, Sugar 29.9, Protein 5.6

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