Red Bean and Sausage Cake

Red Bean and Sausage Cake
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 148.7
  • Total Fat: 4.8 g
  • Cholesterol: 17.2 mg
  • Sodium: 679.3 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 5.7 g
  • Protein: 8.9 g

View full nutritional breakdown of Red Bean and Sausage Cake calories by ingredient
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Original recipe called for breakfast sausage, and a poached egg on top Original recipe called for breakfast sausage, and a poached egg on top
Number of Servings: 5


    1 cup fresh cilantro leaves plus 2 tablespoons chopped cilantro
    1/3 cup bottled green taco sauce
    5 ounces hot italian sausage
    1 15- to 16-ounce can kidney beans, drained well
    1 teaspoon chili powder
    1 teaspoon ground cumin


Puree 1 cup cilantro leaves and taco sauce in mini processor until almost smooth. Sauté sausage in large skillet over medium-high heat until cooked through, breaking up sausage finely, 4 to 5 minutes. Transfer to small bowl. Reserve skillet.
Using on/off turns, blend beans, chili powder, cumin, scant 1/4 teaspoon salt, and 2 tablespoons chopped cilantro in processor until most beans are chopped. Add sausage. Blend using 4 or 5 on/off turns (some chunky texture should remain). Using wet hands, shape mixture by generous 1/3 cupfuls into four 3-inch-diameter patties.
Coat reserved skillet with nonstick spray. Heat over medium-high heat. Add patties; cook until brown, 3 minutes per side.

Serving Size: 2 cakes, half the sauce

Number of Servings: 5

Recipe submitted by SparkPeople user NWILKER.

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