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Black Bean Cakes with Tomato and Jack Cheese

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Member since 2014

Serves 20 (5) | Prep Time 20 | Cook Time 45 (for beans in pot)


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.

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