Black Bean Cakes

A recent trip to cocso and i'm now the proud owner of a large stockpile of black beans. that has sent me combing my cookbooks for meal options using this healthful and versatile ingredients. keeping what i find here for quick and easy access until i have a chance to try them. the original recipe for these delectable cakes included a tablespoon of chorizo, though i intend to make them vegetarian. These can also easily be made vegan with the use of a little soy yogurt. Serve these as a substantial appetizer or along with a lovely green salad as a light meal or lunch. With the chorizo, these are 3 points per serving. the recipe can easily be modified to be core. The cakes also freeze well for reheating later.

Steps

Place half the rinsed beans in a blender or food processor with the broth and puree into a paste.

Add more liquid if needed.

Mix together the bean paste with the reserved whole beans in a mixing bowl.

In a nonstick skillet , add the teaspoon of oil onions , garlic , red pepper and jalapeno and cook for 3 or 4 minutes.

Add the cumin and chili powder and continue to cook another minute.

Remove from heat and let cool a bit.

Combine the sauteed vegetables with the beans.

Add the egg white , cornmeal , lime juice , cilantro.

Let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine.

Form the mix into eight equal sized cakes.

Spray a non-stick skillet over medium high heat with cooking spray.

Add the bean cakes to the skillet and cook until browned , just a minute or so on each side.

Combine the salsa with the yogurt and sour cream.

Serve the bean cakes with a dollop of the dairy / salsa topping and garnish with additional cilantro if desired.

Ingredients

black beans, vegetable broth, chorizo sausage, oil, onion, red pepper, garlic cloves, jalapeno, cumin, chili powder, egg white, cornmeal, lime juice, cilantro, plain nonfat yogurt, low-fat sour cream, salsa