Class 41’s Spicy Black Bean Cakes
2 15-ounce can black beans, drained and rinsed
6 scallions, white parts removed, green parts thinly sliced
1/2 cup red bell pepper, stemmed, seeded, and finely chopped
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1 1/2 tablespoons jalapeño, stemmed, seeded, and finely chopped
2 teaspoons ground cumin
1 large egg
2 tablespoons plus 1 cup yellow cornmeal
6 tablespoons olive oil
Salsa of your choice
Hot sauce (optional)
Toss the beans into a large bowl. Mash them up coarsely with a potato masher or just a large wooden spoon. Add the scallions, belle pepper, cilantro, garlic, jalapeño, and cumin. Mix well. Season with salt and pepper to taste.
Add the egg and 2 tablespoons of the cornmeal. Mix well.
Pour the oil into a large skillet set over medium heat. Add as many of the cakes as can comfortably fit in one layer. Cook for about 6 minutes a side. They break easily, so be careful when you flip.
Drain the cakes on a paper towel when done. Repeat with the remaining cakes.
Serve with salsa and sour cream, and maybe a little hot sauce, too.
Heart healthy and fun for football games and hangin' out. Call CCSC for more Black Bean Action. 704-375-4500.