Black Bean Cakes with Tomato and Jack Cheese
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
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.
Pairs Well With
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.