Date: Tue, 15 Aug 1995 13:43:36 -0700
From: email@example.com (Jayne Spielman)
Here's a very nice black bean cake recipe [reposted with permission
from the poster] from rec.food.cooking. It required only slight
modification to be fatfree (the onion/pepper saute step.)
The recipe looks verbose because I commented a lot. It really
doesn't involve too much work at all and most of the time is
bean soaking [overnight] or cooking [1 hour]. The part where you
cook the cakes takes minutes.
They aren't quite burgers. Basically they come out like a patty or
cake with the texture of mashed potatoes but surprisingly delicate
in flavor. No heavy "I'm eating beans" feeling.
I suspect that shortcuts like using canned beans can be taken but
these came out suprisingly light and I attribute some of that to
the fact that I started out with the dried beans. I don't think I'd
try this by starting out with a can of refried beans but that might
turn out to be the ultimate shortcut.
From: firstname.lastname@example.org (savvy10 )
The recipe is from the April 1994 issue of Bon Appetit.
Black Bean Cakes
1/2 lb. dried black beans, rinsed (I used 1 cup)
water for soaking and cooking beans
1/3 c veg broth or liquid for saute
1/2 onion, chopped
2 garlic cloves, chopped
1/2 green bell pepper, chopped
1/2 or 1 jalapeno chili, chopped
1 Tbsp honey
1 Tbsp cider vinegar
1 tsp chili powder
1 tsp ground cumin
possible toppings drained ff yogurt, chopped cilantro, salsa, etc.
Cover beans with water and soak overnight in heavy pot. Drain.
Add enough fresh water to pot to cover beans by 4 inches. Boil
until just tender, about 1 hour.
Heat broth or water in heavy skillet over med. heat. Add
onion, bell pepper, garlic and jalapeno. Saute till tender,
about 6 minutes. Add onion mixture to beans.
Stir in honey, vinegar, chili powder and cumin. Simmer over
low heat till beans are very tender and liquid is absorbed,
stirring occasionally about 45 minutes. The more liquid that
gets absorbed, the better off you will be when the mixture has
to be cooked until it dries out. Don't cook out all the liquid
though. (Can be made 2 days ahead. Cover and chill)
Puree beans. Season with salt and pepper. Transfer to
non-stick skillet. Stir over med. heat until very thick and
dry, kind of mashed potato consistency. Here's where my recipe
differed from the posted one. It said that it would take 4
minutes, it took me over 30 minutes but that may have been
since I didn't cook out all the liquid.
Form bean puree into six 2-inch diameter cakes. Spray nonstick
pan with PAM-like substance. Heat over med. heat. Cook cakes
till brown, about 4 minutes per side. Be careful turning them
over, they don't become solid when they cook.
I served these with drained FF yogurt, some chopped cilantro
and salsa [and corn on the cob!!]
Works well in that people can choose their own condiments to
adjust the spiciness of this dish.