Black Bean Cakes With Salsa And Sour Cream Recipe – a delicious recipe with onion, chicken stock, jalapeno chilies, chili pwdr, grnd cumin, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse the black beans, picking out stones, and soak in water overnight.
2
Drain beans.
3
Saute/fry onion over medium heat in a heavy saucepan.
4
Add in beans and chicken stock to cover.
5
Add in the chilies and seasonings.
6
Cook over medium heat for about 1 1/2 hrs or possibly till the beans are tender.
7
Remove from heat and cold.
8
Place bean mix in a food processor and pulse till cold.
9
This mix can be refrigerated for up to 3 days.
10
Place a non-stick pan over medium heat, or possibly you can brush a saute/fry pan lightly with extra virgin olive oil.
11
Form bean mix into balls the size of a golf ball.
12
Flatten to create patties.
13
Cook bean cakes on each side for about a minute or possibly till lightly browned.
14
Garnish with lowfat sour cream and salsa, along with a sprig of fresh cilantro.
629
kcal
Calories
16
g
Fat
6
g
Carbs
113
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 med. onion, minced fine, 6 c. chicken stock, 2 sm. jalapeno chilies, seeded & minced, 1 1/2 tbsp. chili pwdr, and more.
Yes, Black Bean Cakes With Salsa And Sour Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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