Black Bean Cakes with Pineapple Salsa

(Makes 10 cakes; 1 cake per person = appetizer; 2 = main course)

3 C
1 C
1/2 C
1/2 C
2 tsp
1 tsp
1 tsp
1 tsp
1/2 tsp
1/2 tsp

4 Tbs
15-oz cans black beans, drained (about 4 C), divided
large eggs
toasted fresh breadcrumbs (from crustless French bread), divided
chopped red bell pepper
chopped green onions (about 4)
chopped fresh cilantro
garlic cloves, minced
chili powder
ground cumin
cayenne pepper
onion powder
ground black pepper
(I usually add 1–2 Tbs of diced jalapeno—yum!)
vegetable oil
pineapple salsa (recipe follows)
sour cream
avocado slices

Puree 2 C black beans with the eggs in processor until smooth. Transfer to large bowl.

Stir in remaining beans, 1¼ C breadcrumbs, and the next 10 ingredients.

Shape into 10 half-inch thick patties, using about a ½ C of the mixture for each. Transfer patties to baking sheet. Cover and chill. (The mixture can be prepared up to 4 hours ahead of serving time.)

Coat black bean cakes on both sides with remaining bread crumbs.

Heat 2 Tbs oil in each of 2 heavy, large skillets over medium heat. Put 5 bean cakes in each skillet; cook until golden brown, about 3 minutes per side.

Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.

Pineapple Salsa

(Makes approximately 3 C)

1 1/2
3 Tbs
large pineapple, peeled, cored, and cut into small, bite-sized pieces
jalapenos, finely diced
red bell pepper, finely diced
rice wine vinegar
juice of 1 lime

Prepare pineapple and place in medium, nonreactive bowl. Add diced jalapeno and red bell pepper to pineapple, then pour vinegar and lime juice over all. Toss to mix well. Cover and refrigerate. Let sit at room temperature for an hour before serving.

Black bean cakes would also be wonderful with

  • mango salsa
  • fresh corn added to the black bean mixture
  • chorizo over the top—added protein!

From Leslie Shipman, director of guest services

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