Black bean cakes
For convenience, you can use canned beans instead of dried beans in this recipe.
Serves 8
You can use canned black beans instead of the dried kind in this recipe. But canned beans often have more salt than home-cooked beans. Rinse and drain canned beans before you use them to help lower the salt.
In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low and cover partially. Simmer until the beans are tender, about 60 to 70 minutes. Drain well.
In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour.
In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once. Cook until warmed and the outsides slightly crisp, about 5 minutes.
Serve right away.
- 2 cups dried black beans, picked over and rinsed, soaked overnight and drained
- 4 cups water
- 8 cloves garlic, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 2 tablespoons olive oil
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