black bean cakes

black bean goodness

craig and i have been attempting to do carb-free dinners.  i tend to subsist on carbs, so the transition has given me a much needed daily reprieve from my cereal, oatmeal, rice, pasta, bread lifestyle.  in my ongoing attempt to be creative in the kitchen, i made black bean cakes last night...and they turned out pretty good : )  so, i thought i'd share the recipe in case any of you want a crab-free evening!

black bean cakes (for two)

1 small onion, chopped
1/4 red pepper, chopped
1 tbsp garlic, chopped
1 tbsp olive oil
1 15oz can black beans, rinsed
salt & pepper

chopped peppers

1. saute onion, pepper and garlic in 1 tsp olive oil until softened and lightly browned.  season with salt & pepper.

2. mash all but 1/3 cup black beans and add 1/2 of onion/pepper mixture (reserve other 1/2 for topping).

3. toast the reserved 1/3 cup beans in 1 tsp olive oil  for a few minutes (season with salt, pepper and additional garlic if you want).

4. add toasted beans to mashed beans/onion/pepper mixture.  form patties - you should be able to get approximately 8 small cakes.

5. saute cakes in remaining olive oil over medium heat for a few minutes on each side until browned.  season with more salt & pepper.  (beans can be bland, so be sure to "layer in" seasonings.)  fyi: cakes will be soft (like mashed potato texture) with a thin crispy shell.

dinner time.  come and get it!

serve over chopped romaine and top with curry sour cream and remaining onion/pepper mixture.
feeling crazy?  also top with chopped pickles.  they add a great salty crunch!


for you health nuts out there: 75 calories/cake.  oh yeah, and they're vegan!.