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black-bean-cakes recipe

Date: Tue, 15 Aug 1995 13:43:36 -0700
 From: jayne@ejv.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: savvy10@ix.netcom.com (savvy10 )
 	Newsgroups: rec.food.cooking
 	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.
 kwvegan vegan