Bean Cakes Recipes

PINTO BEAN CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
• Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
• Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.

PINTO BEAN CAKES WITH SALSA AND SOUR CREAM

Steps:

• Set aside the ham seasoning packet included with the beans for use later. Rinse the dry beans under cool water and remove any debris, if necessary. Place the beans in a large pot and cover with water at least two inches above the height of the beans. Bring to a rapid boil. Remove from heat and let stand for one hour.
• After one hour, add onion and pepper and continue cooking in the same water for an additional hour. Add additional water during the cooking time only if needed. Cook until beans are tender. Near the end of the cooking time, add the ham seasoning packet and salt. Let the beans cool to room temperature or refrigerate overnight before continuing with the recipe.
• Place the cooled, drained beans in a large mixing bowl. Mash the beans thoroughly using a potato masher, fork, or in a blender or food processor. Add the red and yellow bell pepper, green onion, cilantro, lime juice, salt, pepper, flour, and egg. Stir together until thoroughly combined. Let the mixture sit for a few minutes while you heat the oil.
• Place about 3 tablespoons of peanut oil in a non-stick skillet and heat the oil over medium-high heat. Drop the bean mixture by tablespoonfuls into the hot oil. Press gently to slightly flatten the bean cake. Fry for 3-4 minutes on the first side or until golden brown. Do not try to turn the bean cake until the first side is very nicely golden brown. Flip the cakes over and fry the second side for about 3 more minutes or until browned.
• Remove to a paper towel lined plate to drain. Repeat until all the bean mixture is used. Add additional oil if needed.
• Top the cakes with a small dollop of sour cream, a tiny bit of salsa, and a bit of grated cheddar cheese and cilantro.

BLACK BEAN CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the sour cream: Mix all the ingredients together and set aside.
• For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
• For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
• For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
• Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
• Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
• While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
• Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

PINTO BEAN CAKE

Steps:

• Preheat oven to 375 degrees.
• Cream sugar and butter.
• Add eggs and mashed pinto beans and mix well.
• Sift together dry ingredients and add to sugar mixture.
• Stir in apples, nuts and vanilla.
• Pour into greased Bundt pan and bake for 45 minutes.

BEAN CAKES

Steps:

• In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;

CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS

Steps:

• Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
• In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
• Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
• Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
• Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.

BAKED BEAN CAKE OR MUFFINS

Steps:

• Cake:.
• Place raisins in a bowl and pour boiling water over them, set aside.
• In large mixing bowl, mash beans with a fork.
• Add eggs, oil and sugar, beat well.
• Combine flour, baking soda, baking powder, cinnamon and salt.
• (I sometimes add a 1/2 tsp nutmeg, 1/4 tsp cloves to spice it up a little!).
• Stir into bean mixture.
• Drain raisins and reserve liquid.
• Add raisins, nuts and vanilla to batter.
• If batter is too thick, add a little of the raisin water, stirring to combine.
• Pour mixture into a greased 13" x 9" baking pan.
• Bake at 325 degrees for approximately an hour or until tester inserted in centre comes out clean.
• Remove from oven and let cool in pan on rack.
• Icing:.
• Combine sugar and cream in a heavy-bottomed saucepan over medium heat.
• Bring to a boil, cook for 2 minutes.
• Add butter, remove from heat and stir in nuts, coconut and vanilla.
• Pour evenly over the cake, allow to cool before cutting.
• Note: edited to reduce 1 cup oil to 1/2 cup and 1/2 cup applesauce and reduced the sugar from 2 to 1 1/2 cups with good results. This recipe will makes 24 large muffins, baking time is 30 minutes.
• Enjoy!

SPICY BLACK BEAN CAKES

Steps:

• To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
• Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
• Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
• In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
• Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.