Black Bean Cakes (Bookmarked Recipes)

Tuesday, December 2, 2008

Black Bean Cakes (Bookmarked Recipes)

I saw these and knew I had to make them. I’m submitting them in the Bookmarked Recipes blogging event. Since the majority of my recipes are bookmarked from other blogs, websites, or cookbooks, I could practically submit everything I post to this event, but I’ll just stick to one (at most) a week.

Hubby and I love sweet potatoes and black beans. I made these the same night as the PW Crispy Yogurt Chicken. My plan was to use the leftover yogurt concoction to dip the cakes into. However, I started dipping my chicken in the yogurt before setting some aside for dipping. Grr…

Anyways, I’m not a fan of spice, so I got rid of the jalepeno pepper. We both liked these but I think they’d be better broiled instead of cooked in a pan. That’s what I get for being in a hurry I guess…

Black Bean cakes – from Bean’s Bistro – originally from Martha Stewart – makes 4
2 Green Onions, chopped
2 Tbsp. Sliced Jalapenos, chopped – I omitted
2 Cloves of Garlic, chopped – I used 3
1 Tbsp. Cumin
1 Can of Black Beans, drained
1 Sweet Potato, peeled and grated
1 Egg
1/2 C. Bread Crumbs

In a small saute pan, cook the onions, jalapenos, garlic, and cumin with a little olive oil on medium heat. The onions will be translucent when done.

In a large bowl, pour in the drained black beans. Add in the mixture from the pan and mash everything using a fork. You will want the beans to be smashed, but it’s perfectly ok to have some that are still whole.

Fold in the rest of the ingredients until they are well mixed.

Form small cakes, about 3″ across and around 1/2″ to 1″ high.

Place on a cookie sheet or flat pan. Broil on high for 10 minutes. Be sure they don’t start to burn – if so, turn the broiler down to low – I cooked ours in a saute pan. Next time I’ll try broiling them.

Flip the cakes after the initial 10 minutes and then return to broil for another 2 minutes.

Serve warm. These are excellent with sour cream or a little lime juice.

Side Dish

3 comments »

11 Responses to “Lime Cilantro Sweet Potatoes with Black Beans”

#
1

Lauren — November 5, 2010 at 11:54 am

This dish sounds great! I love sweet potatoes and black beans together, and the cilantro and lime sound like the perfect flavor additions.
#
2

Fun and Fearless in Beantown — November 5, 2010 at 2:08 pm

My fiance isn’t the biggest fan of beans so I try to “sneak” them into dishes and this looks a great recipe to try out!
#
3

Eliana — November 5, 2010 at 6:16 pm

I absolutely adore sweet potatoes but wud have never thought of flavoring them with cilantro and lime. This sounds like it would turn out super delicious.
#
4

Kerstin — November 6, 2010 at 5:42 pm

We always have black beans in the house too and they are just perfect with sweet potatoes too – yum!
#
5

becksterslaboratory — November 7, 2010 at 12:37 am

Oh dear, I never thought of pairing these 4 fave flavors together. Amazing : )
#
6

Nutmeg Nanny — November 7, 2010 at 6:01 pm

Yum! I love black beans and I also love that they are super good for you. I think this would be an awesome quick weeknight dinner!
#
7

tobias cooks! — November 8, 2010 at 5:48 pm

perfect combo of tastes. I would love to try this one.
#
8

Boston Food Diary — November 9, 2010 at 2:35 pm

Mmmm what a refreshing twist on sweet potatoes! These sound hearty and delicious!
#
9

Carrie — November 11, 2010 at 7:01 pm

What a great recipe and beautiful photo. Black beans and sweet potatoes (and cilantro, for that matter!) are a couple of my favorite foods, so I know that I’d love this!
#
10

lacasitainspirada — November 14, 2010 at 6:20 pm

Yum! I love black beans in salads. This sounds great!
And great pictures, too!
#
11

robinakagoatmom — February 28, 2015 at 7:18 pm

Made a half recipe and loved it hot or cold! Took to a work pot luck and a hit with everyone. Thanks for another great recipe.