CCSC Recipes

Class 41's Spicy Black Bean Cakes

 

September, 2011

Serves four

 

Ingredients:

• 2 15-ounce can black beans, drained and rinsed
• 6 scallions, white parts removed, green parts thinly sliced
• 1/2 cup red bell pepper, stemmed, seeded, and finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1 1/2 tablespoons jalapeño, stemmed, seeded, and finely chopped
• 2 teaspoons ground cumin
• 1 large egg
• 2 tablespoons plus 1 cup yellow cornmeal
• 6 tablespoons olive oil
• Sour cream
• Salsa of your choice
• Hot sauce (optional)

Procedures:
1. Toss the beans into a large bowl. Mash them up coarsely with a potato masher or just a large wooden spoon. Add the scallions, belle pepper, cilantro, garlic, jalapeño, and cumin. Mix well. Season with salt and pepper to taste.
2. Add the egg and 2 tablespoons of the cornmeal. Mix well.

3. Pour the oil into a large skillet set over medium heat. Add as many of the cakes as can comfortably fit in one layer. Cook for about 6 minutes a side. They break easily, so be careful when you flip. Drain the cakes on a paper towel when done. Repeat with the remaining cakes.
4. Serve with salsa and sour cream, and maybe a little hot sauce, too.

Heart healthy and fun for football games and hangin' out. Call CCSC for more Black Bean Action. 704-375-4500.

 

 

 

 

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