Thursday, January 17, 2008

Black Bean Cakes

Mmmm I experimented yesterday and it turned out yummy. I served them for lunch with my homemade guacamole and a dollop of sour cream. The leftovers are going to be turned into a sort of Eggs Benedict this morning topped with egg and a slice of cheese melted under the broiler.

Shelly's Black Bean Cakes

1 yellow Onion, diced
2 green Onions, diced
2 cloves Garlic, minced
1 (15-ounce) can Black Beans, drained
1 Tablespoon chopped fresh Cilantro
2 cloves Garlic, minced
1/2 teaspoon ground Cumin
1/2 teaspoon Kosher Salt
a few twists of freshly ground Black Pepper
1/2 cup Corn Kernels (I used cooked from frozen)
2 Tablespoons Cotija Cheese, crumbled
2 tablespoons Dry Breadcrumbs
Olive Oil

Sour Cream or Fage Greek Yogurt
Chopped fresh Cilantro

Saute onions till golden. Add garlic cook 1 minute more. Add cumin, salt & pepper. Add drained black beans and cilantro and mash with a potato masher till refried bean texture. Add the corn (if you can't do corn add more beans or maybe red & yellow bell peppers diced) and cheese. Mix to combine.

Divide mixture evenly into 7-8 balls and set aside. Roll balls in bread crumbs. Shape into 1/2-inch-thick patties (about the size of a crab cake). Place in the fridge to firm up for about 5 minutes. Coat a large nonstick skillet with oil. Place over medium-high heat until hot. Add patties, cook 3-4 minutes on each side or until lightly browned. Place on a non-stick cookie sheet and bake at 350 for 10 minutes.

To serve top with cilantro, sour cream/yogurt, and/or guacamole.

Black beans are a virtually fat free, non-animal protein source, an excellent source of dietary fiber, they are a good source of manganese, magnesium, thiamin (vitamin B1), phosphorous, iron and they taste damn good too.

More Eggface Black Bean Recipes:

Shelly's Black Bean Soup
Shelly's Beef & Black Bean Crockpot Stew
Shelly's Southwest Lasagna


Anna said...

Shelly where can I pick up cojita cheese?

Michelle "Shelly" said...

Hey Anna,

Two brands that we have in our local supermarkets here in Southern California are El Mexicano or Cacique. Other names Cotija can go by are Queso Seco or Queso Anejado. It's a sharp grating cheese. Hispanic markets would definitely carry it. In our local supermarkets its often near fresh salsa in the deli or meat section versus the cheese section.

It's worth finding :)


P.S. It's awesome on Elote Corn - one of my favorite foods ever (under my before & after pic type in elote and you'll see what I mean)

Michelle "Shelly" said...

Here's the link:

there's a pic of the cheese package too.