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1.
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Place the beans in a medium pot.
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Cover with 1/2-inch cold water.
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Bring to a boil, and reduce the heat to simmer.
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Cook, stirring occasionally, until very tender, about 30 minutes.
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Add water if necessary while cooking to keep the beans submerged.
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2.
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Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
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Add onion, peppers, and garlic.
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Cook until soft, 2 to 3 minutes.
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Add to beans.
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Add honey, cider vinegar, chili powder, and cumin.
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Season with salt and pepper.
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Continue cooking, stirring frequently, until beans have absorbed water and broken down, 10 to 15 minutes more.
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3.
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Remove beans from the heat.
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In a food processor fitted with the blade attachment puree until smooth.
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Return mixture to the cooking pot.
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Over medium heat, cook the beans, stirring often, until dry.
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Transfer to a bowl, and set aside until cool enough to handle, about 10 minutes.
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4.
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Using lightly floured hands, shape about 1/3-cup of bean mixture into a cake about 3 inches wide and 1/2 inch thick.
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Repeat with remaining mixture.
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Lightly dust cakes with flour.
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Set aside.
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5.
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Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
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Without crowding, place bean cakes in pan and cook until browned, about 2 minutes per side.
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Repeat with remaining mixture, wiping out skillet between batches and adding oil as needed.
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Serve 2 cakes per person.
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Garnish each plate with a dollop of sour cream and a sprig of cilantro.
