Black Bean Cakes
The Hubs and I have gotten so we host some international students, from the local University, for dinner on Saturday nights. Aside from the general challenge of cooking something that is cost effective for a larger group of people, my biggest challenge is creating something that is new and interesting to the students that I can also eat! The Hubs and I eat a lot of strange concoctions that I’m not always sure will be received well by the general populous. This recipe came about because we were hosting a friend that didn’t eat meat, but I wanted it to be something other than pasta or potatoes.
I served these black bean cakes with a homemade green pepper salsa. Also, on the side we had green beans and roasted slivered almonds, plus fresh strawberry sorbet for dessert. Overal, I would say we’ll probably have these again! Especially because they were so well received, that I didn’t get any leftovers…
Black Bean Cakes
Ingredients:
1 15 oz can of black beans, w/liquid
1/2 cup multi-purpose baking flour (aka gluten free Bisquick)
1/2 cup onion
1/4 cup green pepper
1/4 cup romaine tomato
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
Instructions:
First, use a food processor (I used my hand crank Salsa Express) to finely chop the vegetables and black beans. You can choose to add the flour and seasoning this way, but I folded those in after I transfer the ‘bean batter’ to a medium mixing bowl.
Heat a stove pan on medium. Instead of spooning the batter directly onto the pan, I had The Hubs cut the bottom of a chicken can off so that I would have a mold. Put down the can, spray inside the can with an olive oil spray, then spoon the batter into the can. I left the can there for about 6 minutes, then removing the can with tongs, I flipped the cakes over to be cooked an additional 5 minutes on the other side.
Makes about 1 dozen 3 inch patties at a 1/2″ thickness. Easily enough for 4 people. I definitely recommend some sort of salsa on it. Otherwise it’s sort of boring to look at ;)
~Aubree Cherie
This recipe is linked to Slightly Indulgent Tuesdays, Tasty Tuesdays, Gluten Free Wednesday, Real Food Wednesday.
They sure look yummy, and it must be nice to have a house full of different cultures all around the table at once. I bet they have a blast!
InTolerantChef – thanks! We really enjoy the different cultures, for sure. My biggest struggle is that I tend to cook Asian, Indian, and Hispanic food – so sometimes I wonder if they think I’m not doing justice to their country’s cuisine! :)
I love the idea of using a can as a form – smart thinking!
They sound great! I love the idea of the can as a mold.
Hi Aubree Cherie,
Your Black Bean Cakes look delicious and your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
That’s a simple way to show how to do this, and a great idea for your company dinner!