28264 black bean cakes with salsa and sour cream

Categories
Appetizers
Tex/mexican
Yield
4 servings
MeasureIngredient
1 medium Onion, chopped fine
6 cups Chicken stock
2 smalls Jalapeno chilies, seeded & chopped
1½ tablespoon Chili powder
1½ tablespoon Ground cumin
1 teaspoon Cocoa powder
1 tablespoon Salt
1 teaspoon Crushed red pepper flakes Sour cream Salsa

These little cakes are absolutely delicious. We've enjoyed various versions in restaurants throughout the southwest and at Jeremiah Tower's restaurant, Stars in San Francisco.

Rinse the black beans, picking out stones, and soak in water overnight. Drain beans. Saute onion over medium heat in a heavy saucepan. Add beans and chicken stock to cover. Add the chilies and seasonings. Cook over medium heat for about 1½ hours or until the beans are tender. Remove from heat and cool. Place bean mixture in a food processor and pulse until cool. This mixture can be refrigerated for up to 3 days. Place a non-stick pan over medium heat, or you can brush a saute pan lightly with olive oil. Form bean mixture into balls the size of a golf ball. Flatten to form patties.

Cook bean cakes on each side for about a minute or until lightly browned.

Garnish with sour cream and salsa, along with a sprig of fresh cilantro.

Makes about 24 patties.

Submitted By BARRY WEINSTEIN On 03-03-95

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