Caribbean Black Bean Cakes

1. 1

   Heat 1 Tbsp.

2. 2

   oil in large skillet on medium-high heat.

3. 3

   Add peppers and onions; cook 3 to 5 min.

4. 4

   or until crisp-tender, stirring occasionally.

5. 5

   Mash 1 cup beans.

6. 6

   Add to vegetables in skillet with whole beans, cumin and 1 tsp.

7. 7

   lime juice; mix well.

8. 8

   Stir in cracker crumbs and flour; cook and stir 2 to 4 min.

9. 9

   or until thickened.

10. 10

    Remove from heat; stir in 1 tsp.

11. 11

    zest.

12. 12

    Cool slightly.

13. 13

    Roll into 16 balls, using scant 1/4 cup bean mixture for each.

14. 14

    Flatten each to 2-inch round.

15. 15

    Heat 1 Tbsp.

16. 16

    of the remaining oil in same skillet.

17. 17

    Add 8 bean cakes; cook 2 to 3 min.

18. 18

    on each side or until golden brown on both sides and heated through.

19. 19

    Remove from heat; cover to keep warm.

20. 20

    Repeat with remaining oil and bean cakes.

21. 21

    Mix remaining lime zest, juice and sour cream.

22. 22

    Serve with bean cakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.