Sunday, November 12, 2006

Black Bean Cakes

black bean cakesLast night we made black bean cakes for dinner. We made them loosely based on this recipe from Emeril Lagasse on Food TV. However, we made some changes to ease preparation and to account for someone's issues with onions and other veggies. We used two 15 ounce cans of black beans (rinsed) for the main ingredient. About four seeded chipotles from a 7 ounce can of chipotle peppers in adobo sauce is the main seasoning. We also added garlic, cumin, and ground red pepper. To coat the cakes before cooking, we seasoned panko rather than flour. Otherwise, the preparation is like that described in Emeril's recipe.

Dianne chopped the remaining chipotle peppers (with the seeds) and used them directly to top her bean cakes. That's way too much heat for me. I topped mine with salsa made using the adobo sauce, diced tomatoes, and some lime juice. We had roasted corn to go with it.


Lauren Bishop said...

Mmm, those sound delicious! Sorry for the shameless self-promotion, but have you seen the Enquirer's new food blog?

Earl said...

Thanks for the link! I hadn't noticed that blog. Now I have one more blog to read.