Black bean cakes
For convenience, you can use canned beans instead of dried beans in this recipe.
Nutrition Facts
Serving Size: 1 cake
Calories: 193
Serving size
1 cake
Calories
193
Monounsaturated fat
2.5 g
Saturated fat
0.5 g
Total fat
4 g
Sodium
152 mg
Cholesterol
0 mg
Dietary fiber
7 g
Protein
10 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 8)
- 2 cups dried black beans, picked over and rinsed, soaked overnight and drained
- 4 cups water
- 8 cloves garlic, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Directions
In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low and cover partially. Simmer until the beans are tender, about 60 to 70 minutes. Drain well.
In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour.
In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once. Cook until warmed and the outsides slightly crisp, about 5 minutes.
Serve right away.
