Monday, November 17, 2008

Black Bean Cakes with Chipotle Cream

This is a pretty easy dish to make, and it was definitely yummy. I don't like it as much as some of the other bean patties I've made, but it is good and we would make it again.

black beans

Black Bean Cakes with Chipotle Cream
Southern Living, 3/06

1 red bell pepper, diced
1/2 cup sliced green onions
1/2 cup frozen corn kernels, thawed
4 cloves garlic, minced
6 teaspoons olive oil, divided
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup fine, dry breadcrumbs, divided
3 tablespoons chopped fresh cilantro
2 tablespoons light mayonnaise
1 large egg, beaten

Chipotle Cream:
1/2 cup light sour cream
2 teaspoons fresh lime juice
1 teaspoon minced canned chipotle peppers in adobo
sauce

Saute the first 4 ingredients bell pepper through garlic) in 2 teaspoons
hot oil in a large nonstick skillet over medium-high heat 5 minutes or
until tender. Remove from heat; cool slightly.

Mash 1 1/2 cup black beans in a large bowl. Stir in remaining black
beans, red bell pepper mixture, cumin, and next 3 ingredients. Add 1/2
cup breadcrumbs, cilantro, mayonnaise, and egg, stirring until well
blended.

Shape black bean mixture into 8 (1/2-inch-thick) patties. Place patties
on a wax paper-lined baking sheet. Cover and chill 1 hour. Lightly
dredge chilled patties in remaining 1/4 cup breadcrumbs.

Cook 4 patties in 2 teaspoons hot oil in a large nonstick skillet over
medium heat 5 minutes on each side or until brown. Remove from skillet;
keep warm. Repeat procedure with remaining 4 patties and 2 teaspoons oil.
Serve with Chipotle Cream.

For Chipotle Cream- Stir together all ingredients in a small bowl.

Yield: 8 servings

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