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BLACK BEAN CAKES

6 1/2 cups Black Beans

1/2 cup Salsa

1/2 cup diced Red Onion

1 1/4 Red Bell Peppers, diced

1/4 cup chopped Fresh Cilantro

2 cups Bread Crumbs

1 tbsp diced Jalapeño Peppers

1/2 tsp Tabasco Sauce

1 tsp Tabasco Jalapeño Sauce

2 cups crushed Tortilla Chips

1 tsp Cumin

1 tsp Coriander

2 tbsp Olive Oil

Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown.

Serves: 4

© 1989-2005 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.