Black Bean-and-Rice Cakes Recipe

Name: Black Bean-and-Rice Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups dried black beans, soaked 8 to 10 hours; 1/4 cup oil, divided; 1 large red pepper, chopped; 1 onion, chopped; 1 Tbsp. ground cumin; 1 tsp. salt; 2 cups cooked brown rice; 1 egg, lightly beaten; 1/2 cup PLANTERS Walnut Pieces, toasted; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Servings: persons

2-1/2 cups dried black beans, soaked 8 to 10 hours
1/4 cup oil, divided
1 large red pepper, chopped
1 onion, chopped
1 Tbsp. ground cumin
1 tsp. salt
2 cups cooked brown rice
1 egg, lightly beaten
1/2 cup PLANTERS Walnut Pieces, toasted
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1
Drain beans from soaking liquid; place beans in large saucepot.
2
Add enough water to cover beans by a few inches.
3
Bring to boil on medium-high heat.
4
Reduce heat to medium-low; simmer 30 min.
5
or until beans are tender.
6
Let beans cool in their cooking liquid; drain.
7
Set aside.
8
Heat 2 Tbsp.
9
of the oil in large skillet on medium-high heat.
10
Add peppers and onions; cook and stir 10 min.
11
or until crisp-tender.
12
Stir in cumin and salt; cook 1 min.
13
Transfer to food processor; cover.
14
Process until well blended.
15
Add beans and rice; cover and pulse until beans are coarsely chopped.
16
Transfer mixture to large bowl.
17
Stir in egg until well blended.
18
Add walnuts; mix lightly.
19
Cover and refrigerate 2 hours or until chilled.
20
Shape rice mixture into 16 cakes, using about 1/4 cup of the rice mixture for each cake.
21
Heat remaining 2 Tbsp.
22
oil in large nonstick skillet on medium-high heat.
23
Cook rice cakes, in batches, 5 min.
24
on each side or until lightly browned on both sides.
25
Serve each cake topped with 1 Tbsp.
26
of the sour cream.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-1/2 cups dried black beans, soaked 8 to 10 hours, 1/4 cup oil, divided, 1 large red pepper, chopped, 1 onion, chopped, and more.

Yes, Black Bean-and-Rice Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bean-and-Rice Cakes

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