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Coyote Cafe's Black Bean Cakes




Source of Recipe


Recipe adapted from "The Phoenix Gazette" , Nov 29, 1989


List of Ingredients




1 1/2 Lb Black Beans
1 Med Onion -- Chopped
6 cup vegetable Stock
2 Small Yellow Chilies -- Seeded & Chopped
1 1/2 Tbsp Chili Powder
1 1/2 Tbsp Ground Cumin
1 Tbsp Kosher Salt
1 1/2 Tsp Black Pepper
1 Tsp Crushed Red Pepper
Salsa -- For Garnish


Recipe



Rinse black beans; soak in water overnight. Drain beans. In a heavy , 3 quart saucepan, saute onion over medium heat (supposedly, they did not use oil in this recipe). Add beans and enough vegetable stock to cover mixture. Add chiles and seasonings. Cook over medium heat for about 1-1/2 hours until beans are tender. Remove from heat and let mixture cool. Work mixture in food processor until smooth. (I used a potato masher so that I would get a chunky version). Mixture may now be refrigerated for up to 3 days. Spoon bean mixture
onto non-stick grill surface and flatten with fingers to form patties. Cook bean cakes on each side for about 1 minute or until lightly browned. Garnish with salsa.