Vegetarian Black Bean Cakes W Chunky Salsa Sour Cream Topping Recipes

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BLACK BEAN CAKES



Black Bean Cakes image

A recent trip to Cocso and I'm now the proud owner of a large stockpile of black beans. That has sent me combing my cookbooks for meal options using this healthful and versatile ingredients. Keeping what I find here for quick and easy access until I have a chance to try them. The original recipe for these delectable cakes included a tablespoon of chorizo, though I intend to make them vegetarian. These can also easily be made vegan with the use of a little soy yogurt. Serve these as a substantial appetizer or along with a lovely green salad as a light meal or lunch. With the chorizo, these are 3 points per serving. The recipe can easily be modified to be Core. The cakes also freeze well for reheating later.

Provided by justcallmetoni

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 (15 ounce) can black beans, drained and rinsed
2 tablespoons water or 2 tablespoons chicken broth
1 tablespoon chorizo sausage, finely diced (optional)
1 teaspoon oil (omit if using sausage)
1/3 cup onion, small diced
1/4 cup red pepper, small diced
2 garlic cloves, finely minced
1/2 teaspoon jalapeno, finely diced
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 egg white
1/4 cup cornmeal
2 tablespoons cornmeal
1/2 tablespoon lime juice
1 tablespoon cilantro, chopped
1 1/2 tablespoons plain nonfat yogurt
1 1/2 tablespoons low-fat sour cream
1/2 cup salsa (chose mild, medium or hot according to your tastes)

Steps:

  • Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl.
  • In a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit.
  • Combine the sauteed vegetables with the beans. Add the egg white, cornmeal, lime juice, cilantro. Let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine.
  • Form the mix into eight equal sized cakes.
  • Spray a non-stick skillet over medium high heat with cooking spray. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side.
  • Combine the salsa with the yogurt and sour cream.
  • Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.

Nutrition Facts : Calories 188.9, Fat 2.8, SaturatedFat 0.8, Cholesterol 2.3, Sodium 222.5, Carbohydrate 32.6, Fiber 8.5, Sugar 2.6, Protein 10

BLACK BEANS AND SOUR CREAM



Black Beans and Sour Cream image

This is an exceptional recipe! I don't like black beans... well, I thought I didn't like black beans, until I made this recipe. Wow! I love black beans! This is a recipe from "The New James Beard", with quantities cut in half for a serving of 6 people, instead of the original 12. I hope you like it! (Preparation time includes preparing from dry black beans)

Provided by Pianolady

Categories     Black Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb dried black beans
1/2 large onion, sliced
1 bay leaf
1 sprig thyme
1 stalk celery
2 sprigs parsley
1/2 cup olive oil or 1/8 cup bacon fat
salt, to taste
1 dash Tabasco sauce
1/4 cup jamaican rum
sour cream, as topping

Steps:

  • Put the beans in a pan with water to cover by 1".
  • Bring to a boil and boil for 2 minutes.
  • Remove from heat and let stand, covered, for 1 hour.
  • Add the onions, bay leaf, thyme, celery and parsley.
  • Add ham bone or substitute diced salt pork, olive oil or bacon fat, as above.
  • Cook (simmer) until the beans are tender, about 1 1/2 hours.
  • Add salt to taste and a small dash of Tabasco Sauce.
  • Discard bay leaf, vegetables and ham bone.
  • Put the beans and their liquid in a casserole, add the rum, correct the seasoning, and bake at 350F until well heated; about 20 minutes.
  • Serve with cold sour cream (you probably want more than just a dollop!)
  • Enjoy!

Nutrition Facts : Calories 286.9, Fat 1.1, SaturatedFat 0.3, Sodium 10.1, Carbohydrate 48.9, Fiber 11.8, Sugar 2.4, Protein 16.6

BLACK BEAN CAKES



Black Bean Cakes image

Provided by Food Network

Time 2h10m

Yield 2 to 4 servings

Number Of Ingredients 19

4 ounces sour cream
1 teaspoon adobo
Squeeze lime juice
2 cups dried black beans
1 onion, chopped
5 garlic cloves
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
6 to 8 garlic cloves, chopped
1 1/2 tablespoons vegetable oil
1/4 cup flour
1 1/2 teaspoons ground cumin
Salt and pepper
1 tablespoon adobo
Olive oil
1/4 cup julienned red onion
1/4 cup diced tomatoes
Squeeze lime juice

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.

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