Black Bean Cakes With Mole Salsa Recipes

BLACK-EYED BEAN MOLE WITH SALSA

Steps:

• Tip all the salsa ingredients into a bowl and stir together.
• For the mole, heat the oil in a non-stick pan, add the onion and garlic and fry stirring frequently until softened. Tip in the spices, stir then add the contents of the can of beans with the cocoa, bouillon and tomato purée. Cook, stirring frequently to make quite a thick sauce.
• Spoon into shallow bowls, top with the salsa and serve.

BLACK BEAN SALSA

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

BLACK BEAN CAKES WITH MOLE SALSA

Steps:

• In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well. , Shape into 6 patties; brush both sides with oil. Place on a baking sheet., Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE

Steps:

• Coat pan with 2 teaspoons peanut oil.
• Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
• Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
• Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA

Steps:

• Coat pan with 2 teaspoons peanut oil.
• Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic,.
• and chipotle sauce in a large bowl and mix well, mashing up the beans.
• Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick).
• and roll in tortilla breading.
• Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties,.
• in batches as necessary, until golden brown and heated through.
• Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small.
• dollop of Lime Mayonnaise on top and garnish with a twist on lime.
• Key Lime Mayonnaise:.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.

BLACK BEAN CAKES (ANTIGUA AND BARBUDA)

Steps:

• Prepare the salsa:
• Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil.
• Place in a hot oven (mine was set to 500 degrees).
• Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done).
• Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes.
• Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.
• Prepare the cilantro yogurt:.
• Mix the yogurt with the cilantro and lemon juice and set aside.
• Prepare the bean cakes:.
• Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. Process until you have a nice paste.
• Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown.
• Remove from heat and keep warm.
• To serve, top with salsa and cilantro yogurt.

BLACK BOTTOM BEAN CAKES WITH PAPAYA SALSA

Steps:

• In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion, sprinkle with salt, and cook, stirring, until translucent around the edges, 3 to 5 minutes. Stir in the poblano pepper and scallions and sauté for 2 minutes. Stir in the cumin, cayenne, and paprika and let the spices toast for 2 additional minutes, then stir in the cilantro. Remove from the heat and place vegetables in a bowl.
• Add the black beans and 1/2 cup of the panko to the sautéed vegetables. Fold to combine, taste, and season with salt and pepper.
• Form six 3-inch patties and follow the steps for preparing the patties for frying:
• Flour: Put the flour in a flat dish (like a shallow bowl or pie plate) and dredge the patties until evenly coated, then shake off the excess flour.
• Egg wash: Crack the eggs into a medium flat dish and whisk. Dip the flour-coated patties into the egg wash and cover on all sides.
• Breading: Press the flour and egg-coated patties into a third tray of the remaining panko. Shake off the excess and place on a baking sheet while prepping the rest of the patties.
• Heat the remaining 1/2 cup oil in a large cast-iron pan over medium-high heat until shimmering, about 2 minutes.
• Place patties in the pan without overcrowding and fry until golden, 2 to 3 minutes on each side.
• Serve with the salsa and plantain chips.
• Gently mix together all of the ingredients in a medium bowl. Store in a covered nonreactive container. Makes 4 cups.