Also called turtle beans, black beans are native to North America. They were a staple in the diets of Central and South Americans 7,000 years ago and remain popular in Latin American cultures today. Rich in protein, black beans are not only used to make cakes, like in this recipe, but also appear in soups, stews, dips, salads, and with rice. They also are a popular ingredient in Cajun and Creole dishes. For these black bean cakes, a seasoned blend of puréed black beans, onion, garlic, and jalapeño is shaped into small patties and pan-fried until crisp and crunchy on the outside while soft and creamy inside.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups cooked black beans
- ½ cup onion, finely chopped
2 garlic cloves, minced
Ground black pepper, to taste
Directions
- Mash or grind beans to a smooth paste.
- Stir in onions, garlic, jalapeño, spices, and egg, mixing until fully combined.
- Heat a couple tablespoons of oil in a shallow frying pan over medium heat.
- Spread cornmeal on a clean, dry surface.
- Drop heaping tablespoons of the bean mixture onto the cornmeal, press each one down slightly into a patty, and flip to coat.
- Gently transfer patties to hot oil, working in batches to avoid overcrowding the pan, and adding more oil as needed to keep the cakes from sticking.
- Fry patties for a few minutes on each side until crispy on the outside and then transfer them to paper towel to drain.
- Serve warm.
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