BLACK BEAN CAKES WITH TOMATO AND JACK CHEESE

 

  • Cooking Time: 45 (for beans in pot)
  • Servings: 20 (5)
  • Preparation Time: 20

Ingredients

  • 2 lbs (½ lb) pre-soaked black beans
  • 2 oz (1 tbs) oil
  • 2 onions (1 cup), finely diced
  • 10 cloves (1⅔ tsp) fresh garlic, chopped
  • ¼ tsp (1 pinch) cayenne pepper
  • 2 tbsp (1½ tsp) cumin, ground
  • 1½ tbsp (1 tsp) chili powder, ground
  • 4 oz (2 tbsp) white wine for sautéing
  • 2 oz (5 tsp) flour, all-purpose
  • 4 oz (3 tbsp) cornmeal
  • 6 scallions (2 tbsp + 1½ tsp), chopped
  • 2 tbsp (1½ tsp) kosher salt
  • ½ bunch (4½ tsp) cilantro, chopped
  • 1 cup (¼ cup) eggs, pasteurized
  • 40 oz (2½ cups) Jack cheese, shredded
  • 48 oz (1½ cups) tomato salsa

Directions

  • Preheat oven to 350° F.
  • Cook beans in boiling water until tender; about 45 minutes.
  • In a pan, in 2 ounces of oil (1 tbs for home version), sauté the onions and garlic until translucent.
  • Add cumin, cayenne and chili powder, deglaze with white wine, remove and chill.
  • In a mixing bowl, paddle together the onions and beans, add the flour, cornmeal, scallions, salt, cilantro and eggs; mix until well blended.
  • Scoop bean mix into 6 ounce portions and form into cakes.
  • Cook cakes in a Teflon pan in the remaining oil and sear on both sides.
  • Place on baking pan and finish in 350° F oven until minimum internal temperature of 165° F.
  • Top with shredded jack cheese.
  • Return to oven to melt.
  • Pull cakes from oven and top with 2 ounces of tomato salsa.

Notes

The original recipe yields a "cooking for crowds" number of servings, 20. To make a more "family cooking" friendly number of 5 servings, use the ingredient amounts in the parentheses.

Author Credit: Tony Paterno

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