Thursday, April 22, 2010

Spicy Black Bean Cakes

The first recipe to be featured in Little Scarlet’s Thursday’s Terra Treats is a Martha Stewart recipe for Spicy Black Bean Cakes. These cakes are full of heart-healthy black beans and sweet potatoes rich in anti-oxidants. Try them with a generous serving of Lime Sour Cream (recipe also listed below) and a simple green salad for a full meal.

Recipe yields about 24 black bean cakes

Directions (Everyday Food, September 2004):
Black Bean Cakes:
2/3 lb dried black beans (yields 4 cups cooked beans)
2 tablespoons olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1-2 jalapeños, finely chopped
1 tablespoon ground cumin
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (2 cups)
1 large egg, lightly beaten
½ cup plain dried breadcrumbs

Lime Sour Cream:
½ cup sour cream
2 teaspoons fresh lime juice
1 small jalapeño, finely minced
Cumin, garlic powder, and coarse salt, to taste

Black Bean Cakes:
  1. Pick over beans to remove any debris or withered beans, then soak beans in water overnight. Drain and rinse beans. In a medium covered pot, cook beans in boiling water over medium heat until tender, about one hour. If you decide to use canned beans, use 2 cans low-sodium black beans and rinse them well before proceeding.
  2. Heat broiler. In a small skillet, warm 1 tablespoon olive oil over medium heat. Cook scallions until softened, 1 minute; then add garlic, jalapeño, and cumin, cooking just until fragrant (about 30 seconds). Transfer to a large bowl.
  3. Add cooked beans to bowl; mash with a fork or a potato masher, leaving about ¼ of the beans whole; season generously with salt and pepper.  Using clean hands, gently fold in grated sweet potato, beaten egg, and breadcrumbs. With your hands, create lacrosse ball-sized mounds (slightly smaller than a tennis ball), and flatten into patties. Be careful not to make the mounds to big, or else the cakes might fall apart when you flatten them.
  4. Line a baking sheet with tin foil and brush foil with remaining oil; place patties on sheet, ½ inch apart. Broil 4 inches from heat until golden brown, 8-10 minutes. Carefully flip cakes with a thin metal spatula, and broil about 2-3 minutes more.
Lime Sour Cream:
  1. In a small bowl, combine sour cream with lime juice and jalapeño; add a light dusting of cumin and garlic powder, stir well. Add coarse salt and stir well. Increase amounts of lime juice or spices, as desired.


  1. This is right up my alley! Love it:)

  2. What constitutes a "withered bean"?

  3. yum! I have not cooked in 2 months, this just may inspire me to do so this week!

  4. they're a little dry, i'd recommend adding another egg. but once you do that, yum!!