Black bean cakes
Updated: 2015-07-25
For convenience, you can use canned black beans instead of dried beans in this recipe.
Serves 8
- 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
In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low, cover partially and 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, until warmed and the outside is slightly crisp, about 5 minutes. Serve immediately.
Nutritional analysis per serving
Calories: 196
Total carbohydrate: 30 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 10 g
Saturated fat:
Serving size: 1 cake
Sodium:
Total fat: 4 g