Recipe: Black Bean Cakes with Salsa Verde
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free YIELDS: 6 servingsINGREDIENTS:
Black Bean Cakes ½ lb dried black beans 2 Tbsp Spanish onion, finely diced 2 Tbsp green pepper, finely diced 2 Tbsp tomatoes, peeled, seeded, finely diced 2 cloves garlic, chopped ½ tsp chili powder ½ tsp cumin 4 Tbsp olive oil Salt and black pepper
Salsa Verde 1 lb tomatillos, paper husk removed 2 Tbsp olive oil ½ tsp chili powder ½ tsp cumin 2 cloves garlic, chopped Salt and black pepper Olive oil
Black Bean Cakes The night before, wash the black beans under cold running water, rinsing off any dirt and picking out small stones. Boil the beans in a large pot with 3 quarts of water for 40 minutes or until the beans are soft, but not breaking apart. Drain completely and refrigerate overnight.
Heat a sauté pan on high. Add 1 Tbsp of olive oil, then sauté the onion, green pepper, tomato and garlic until they begin to sweat, but have not browned. Season with salt and pepper. Remove from heat, stir in chili and cumin powders.
Put the sautéed vegetables in a large mixing bowl. Add one third of the cooked and cooled black beans. With a potato masher or a large spoon, mash the beans until all ingredients are incorporated, making a smooth paste. Stir in the remaining beans. Mix the bean cakes briefly, until the whole beans are blended evenly with the paste.
Heat a large pan or griddle. Form 12 bean cakes, about ½-inch thick and 3 inches across. Spread the remaining olive oil on the griddle and fry the bean cakes for 5 minutes on either side. They will heat through and brown slightly on the outside. Serve with Salsa Verde.
Salsa Verde Bring a large stock pot filled with 1 gallon of salted water to a boil. Boil the tomatillos until they are soft, about ten minutes. Drain the water and put the tomatillos in a large mixing bowl.
While the tomatillos are still hot, mix in the remaining ingredients. With a potato masher or a large spoon, mash the salsa until all the ingredients are incorporated and it is at desired consistency. Refrigerate for at least an hour, preferably overnight.
Recipe submitted by Lou Farrell of Fresh Fun Foods. Connect at 215-353-8947. July 2014.