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 »

9 Responses to “Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)”

#
1

webbie — July 24, 2008 at 5:14 pm

Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.

Your pics are great. Wish I’d thought of the salt.:-)
#
2

Sophie — July 24, 2008 at 6:08 pm

Hi Jen,

I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!

Oh, and feel free to tell any of your friends about it :).

Sophie
Flour Arrangements
#
3

Ivy — July 24, 2008 at 7:07 pm

Wow, these look really good and refreshing! NIICE!
#
4

Joelen — July 24, 2008 at 7:18 pm

Your idea of stuffing them into tomatoes is great! And great tip on using salt!
#
5

Esi — July 24, 2008 at 9:19 pm

I love how you presented the dip. Nice work!
#
6

Inna's Culinary Inventions — July 25, 2008 at 2:52 am

What a wonderful idea to stuff tomatoes! These look great!
#
7

giz — July 25, 2008 at 8:19 pm

These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.
#
8

Megan — July 28, 2008 at 3:31 pm

excellent use of a dip! Love the salt idea.
#
9

Janna — July 31, 2008 at 5:10 pm

THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.