Black Bean Cakes

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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.

* Per serving · 4 servings · Values may vary.