Black Bean Cakes Recipe

Name: Black Bean Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb black beans; 6 -8 cups chicken stock; 1 medium carrot, peeled & chopped; 1 stalk celery, chopped; fresh ground pepper; 1 tablespoon dried ancho chile powder; 1 tablespoon ground cumin; 1 jalapeno chile, stemmed,seeded,and minced; ½ cup chopped cilantro; 1 teaspoon salt; ¼ cup olive oil; fresh cilantro stem; sour cream; salsa

Servings: persons

12 lb black beans
6 -8 cups chicken stock
1 medium carrot, peeled & chopped
1 stalk celery, chopped
fresh ground pepper
1 tablespoon dried ancho chile powder
1 tablespoon ground cumin
1 jalapeno chile, stemmed,seeded,and minced
½ cup chopped cilantro
1 teaspoon salt
¼ cup olive oil
fresh cilantro stem
sour cream
salsa

1
Sort and rinse the beans.
2
Cover with plenty of water and soak overnight, or quick soak by boiling for 5 minutes, covering and letting sit for an hour.
3
Drain well and combine in a large saucepan with 6 cups of stock, carrot and celery.
4
Bring to a boil and then simmer over low heat until they are tender, about 1 1/2 hours.
5
Add more stock if liquid falls below the surface of the beans.
6
Pour into a colander and let drain about 2 hours.
7
They must be thoroughly dry.
8
Puree 3 cups of the beans in food processor, combining with the pepper, chile powder, cumin, jalapeno cilantro and salt.
9
Mixture will be stiff and dry.
10
Form into 4 equal balls.
11
Press each ball between 2 sheets of waxed paper into a disk about 1/8 inch thick and 5 inches in diameter.
12
Heat oil in large (preferably non-stick or well seasoned cast iron).
13
Put cakes in without crowding.
14
Do in batches if necessary, using more oil.
15
Cook 2 minutes on each side.
16
Garnish with cilantro sprigs.
17
Serve with sour cream and salsa.

2210

kcal

Calories

Fat

332

Carbs

171

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 14 ingredients. The key ingredients include: 12 lb black beans, 6 -8 cups chicken stock, 1 medium carrot, peeled & chopped, 1 stalk celery, chopped, and more.

Yes, Black Bean 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 Cakes

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