Black Bean Cake

3 Lbs. Black beans, dry

2 Gal. Vegetable stock

2 Ea. Onions, peeled and chopped.

2 Ea. Carrots, peeled and chopped

2 Ea. Celery, rough chop

3 Heads Garlic, peeled and crushed

1 Ea. Sachet of: Thyme, cilantro and parsley stems, cumin seeds, and dry chilies

1 Cup Chili powder, fresh ground anaheim chilies

3/4 Cup Ginger powder, toasted and ground

1 Cup Cilantro, chopped 8 Tblsp.

Kosher salt 9 Heads Roasted garlic

8 Oz. Jalepeno peppers, seeded and minced

6 Tblsp.

Lime zest

1 Cup Olive oil

1/4 Cup Ginger, peeled and grated

Rinse and sort beans, remove stones and discolored beans. Soak overnight. Drain and rinse. Place beans, stock, onions, carrots, celery, crushed garlic, and herb sachet in a large heavy pot. Boil. Skim and simmer slowly for 2 hours, or until tender. Add more stock if needed. Drain and let sit for 2 hours. Foodmill the mixture. Mix all other ingredients into beans to form a paste. Taste and adjust. Divide mix into 2 1/2 ounce portions. Press the portions between parchment paper. Form the cakes 1/4 inch thick. Heat the olive oil in a non-stick pan, or on a griddle. Cook the cakes 2 minutes per side or until golden brown.


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