Black Bean Cakes with Tomato and Jack Cheese
INGREDIENTS
  • Cooking Time: 45 (for beans in pot)
  • Servings: 20 (5)
  • Preparation Time: 20
  • 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
  1. Preheat oven to 350° F.
  2. Cook beans in boiling water until tender; about 45 minutes.
  3. In a pan, in 2 ounces of oil (1 tbs for home version), sauté the onions and garlic until translucent.
  4. Add cumin, cayenne and chili powder, deglaze with white wine, remove and chill.
  5. In a mixing bowl, paddle together the onions and beans, add the flour, cornmeal, scallions, salt, cilantro and eggs; mix until well blended.
  6. Scoop bean mix into 6 ounce portions and form into cakes.
  7. Cook cakes in a Teflon pan in the remaining oil and sear on both sides.
  8. Place on baking pan and finish in 350° F oven until minimum internal temperature of 165° F.
  9. Top with shredded jack cheese.
  10. Return to oven to melt.
  11. Pull cakes from oven and top with 2 ounces of tomato salsa.
RECIPE BACKSTORY
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.