Black Bean Cakes

[Guest guest]

Not sure what group my friend found this in but they are delicious and I wanted

to share with the group. I altered it using vegetarian ingredients.

 

Cin

 

Black Bean Cakes

 

Recipe By :Hilde Gabriel Lee and Allan E. Lee

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound black beans -- picked over

3/4 ounce olive oil

1/4 onion -- chopped

2 ounces veg bacon heated -- coarsely chopped

1/2 tablespoon vegetable base or a bouillon cube

3 cups water

1/4 teaspoon salt

2 tablespoons finely chopped jalapeno pepper

2 tablespoons chili powder

1/2 tablespoon cumin

1/2 teaspoon crushed garlic

vegetable oil

 

Rinse the beans well. Cover them with 4 inches of water, and soak overnight,

then pour off the water. Place the olive oil, onion, and veg bacon in a large

saucepan and saute over medium heat for about 5 minutes. Add the beans, veg

base or bouillon cube, water, and salt. Cook uncovered, simmering until the

beans are tender

(approximately 2 hours). The liquid should be cooked down so that the top of

the beans are dry and the beans are very soft. If there is too much liquid

drain and reserve it, add it later as necessary.

 

Place the beans in a bowl and beat with a wire whip. Add the jalapeno pepper,

chili powder, cumin, and garlic, and beat until smooth (about 10 minutes). Add

a little of the reserved bean water, if necessary.

 

Form the bean mixture into 8 patties. Coat the bottom of a skillet with

vegetable oil and heat over medium heat. Add the bean cakes and saute until

firm on the bottom; turn and saute the other side, adding more oil as necessary.

Serve immediately.

[Guest guest]

I have two questions:

 

1. Does vegetarian bacon usually contain gluten/seitan?

2. Could you use other kinds of beans like pinto? I am not a great fan of black

beans.

 

Kathleen

>

> Black Bean Cakes

>

> Recipe By :Hilde Gabriel Lee and Allan E. Lee

> Serving Size : 8 Preparation Time :0:00

> Categories :

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 1/2 pound black beans -- picked over

> 3/4 ounce olive oil

> 1/4 onion -- chopped

> 2 ounces veg bacon heated -- coarsely chopped

> 1/2 tablespoon vegetable base or a bouillon cube

> 3 cups water

> 1/4 teaspoon salt

> 2 tablespoons finely chopped jalapeno pepper

> 2 tablespoons chili powder

> 1/2 tablespoon cumin

> 1/2 teaspoon crushed garlic

> vegetable oil

>

> Rinse the beans well. Cover them with 4 inches of water, and soak overnight,

> then pour off the water. Place the olive oil, onion, and veg bacon in a large

> saucepan and saute over medium heat for about 5 minutes. Add the beans, veg

> base or bouillon cube, water, and salt. Cook uncovered, simmering until the

beans are tender

> (approximately 2 hours). The liquid should be cooked down so that the top of

> the beans are dry and the beans are very soft. If there is too much liquid

> drain and reserve it, add it later as necessary.

>

> Place the beans in a bowl and beat with a wire whip. Add the jalapeno pepper,

> chili powder, cumin, and garlic, and beat until smooth (about 10 minutes).

Add

> a little of the reserved bean water, if necessary.

>

> Form the bean mixture into 8 patties. Coat the bottom of a skillet with

> vegetable oil and heat over medium heat. Add the bean cakes and saute until

> firm on the bottom; turn and saute the other side, adding more oil as

necessary.

> Serve immediately.

>

[Guest guest]

I think you could use imitation bacon bits. They are made with soy. I've

substituted beans in dishes. I want to make these.

 

 

 

Marylee

 

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