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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 91.2
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.9 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.0 g

View full nutritional breakdown of Black Bean Cakes calories by ingredient
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Black Bean Cakes

Submitted by: FABACEOUS
Black Bean Cakes

Introduction

For convenience, use canned black beans instead of the dried variety in this recipe. Although canned beans typically contain more sodium than home-cooked beans, you can rinse and drain them before use to help lessen the amount of sodium.

Source: Mayo Clinic
For convenience, use canned black beans instead of the dried variety in this recipe. Although canned beans typically contain more sodium than home-cooked beans, you can rinse and drain them before use to help lessen the amount of sodium.

Source: Mayo Clinic

Number of Servings: 8

Ingredients

    Ingredients:

    2 cups dried black beans, picked over and rinsed, soaked overnight and drained
    4 cups water
    8 cloves garlic, chopped
    1/2 cup fresh cilantro, chopped
    1/2 teaspoon salt
    2 tablespoons olive oil

Directions

Directions:

In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low, cover partially and simmer until the beans are tender, about 60 to 70 minutes. Drain well.

In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once, until warmed and the outside is slightly crisp, about 5 minutes. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user FABACEOUS.






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