Black Bean Cakes

Recipe Ingredients

1/2 lb	227g / 8oz	Dried black beans - rinsed
2 tablespoons	30ml	Olive oil
1/2		Onion - chopped
1/2		Bell pepper - chopped
2		Garlic - chopped
1/2		Jalapeno - chopped
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Cider vinegar
1 teaspoon	5ml	Chile powder
1 teaspoon	5ml	Ground cumin

Recipe Instructions

sour cream

1. Place black beans in heavy medium pot. Cover with water and soak overnight.

2. Drain beans. Add enough fresh water to cover beans by 4 inches. Boil until just tender, 1-2 hours.

3. Heat 1 Tablespoon oil in heavy medium skillet, over medium heat. Add onion, bell pepper, garlic and jalapeno. Saute until tender, about 6 minutes. Add onion mixture to beans. Stir in honey, vinegar, chile powder and cumin. Simmer over low heat until beans are very tender and liquid is absorbed, stirring occasionally, about 45 minutes. (can be made 2 days ahead. Cover and chill.)

4. Puree beans in food processor. Season with salt and pepper. Transfer to non-stick skillet. Stir over medium heat until very thick and dry, 4 minutes. Cool.

5. Form bean puree into 4 2-3" diameter cakes. Heat 1 Tablespoon oil in large skillet over medium heat. Fry cakes in skillet until brown, about 4 minutes per side. Top with sour cream.

Source:
The High Road to Health by Lindsay Wagner and Arian Spad

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