| | Black-Bean Cakes with Southwestern Sauce
Sauce:
2 cups of chopped tomatoes
1/3 cup of tomato paste
1/4 cup of chopped fresh cilantro
2 cloves of garlic, minced
1/2 teaspoon of hot-pepper sauce
Bean Cakes:
1 cup of chopped onions
2 cloves of garlic, minced
2 cups of cooked black beans
2 tablespoons of grated Parmesan cheese
1 teaspoon of chili powder
1/4 teaspoon of hot-pepper sauce
1/4 cup of yellow cornmeal
To make the sauce: In a blender or food processor, combine the tomatoes, tomato paste, cilantro, garlic, and hot -pepper sauce. Process until smooth. Refrigerate.
To make the bean cakes: Coat a 10-inch non-stick skillet with non-stick spray and set over medium-high heat. When the skillet is hot, add the onions and garlic. Cook and stir for 3 minutes, or until the onions are soft but not browned. Spoon into a medium bowl. Add the beans, Parmesan, chili powder, and hot-pepper sauce. Stir well to combine, then mash with a fork. With your hands, press the bean mixture into 12 cakes about 1/2 inch thick. Coat the top and bottom of each cake with the cornmeal. Place the cakes on a plate and cover; refrigerate for 1 hour.
Coat a 10-inch non-stick skillet with non-stick spray and set over medium-high heat. When the skillet is hot, add the cakes. Cook in batches, if necessary, to avoid overcrowding. Cook for 3 minutes. Turn and cook for 2 minutes, or until golden brown. Top with the sauce. Serves 6. |
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