Recipe - Black Bean Cakes

One half pound Dried black beans; rinsed
2 tablespoon Olive oil
One half Onion; chopped
2 Cloves garlic; chopped
One half Green bell pepper; chopped
One half Jalapeno chili; chopped
1 tablespoon Honey
1 tablespoon Cider vinegar
1 teaspoon Chili powder
1 teaspoon Ground cumin

Susan savvy10@ix.netcom.com

Cover beans with water and soak overnightin heavy pot. Drain. Add enough
fresh water to pot to cover beans by 4 inches. Boil until just tender,
about 1 hour.

Heat 1 Tbs oil in heavy skillet over med. heat. Add onion, bell pepper,
garlic and jalapeno. Saute till tender, about 6 minutes. Add onion mixture
to beans.

Stir in honey, vinegar, chili powder and cumin. Simmer over low heat till
beans are very tender and liquid is absorbed, stirring occasionally about
45 minutes.(Can be made 2 days ahead. Cover and chill)

Puree beans. Season with salt and pepper. Transfer to nonstick skillet.
Stir over med. heat until very thick and dry, 4 minutes. Cool

Form bean puree into six 2inch diameter cakes. Heat 1 Tbs oil in large
skillet over med. heat. Fry cakes till brown, about 4 minutes per side. Top
with sour cream.

Notes: I haven't tried this recipe yet but it sounds good. The recipe is
from the April 1994 issue of Bon Appetit.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.