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Black Bean Cake

Black and white beans mashed and sauteed. Served with a red pepper aioli sauce.
Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings 8
Author Robert St. John

Ingredients

  • 1 tablespoon safflower oil
  • 1/4 red onion diced
  • 1/2 cup green onion thinly sliced
  • 1/2 red bell pepper diced
  • 1/2 tsp garlic minced
  • 2 teaspoons cumin
  • 1/4 teaspoon Creole seasoning
  • 1/2 teaspoon salt
  • 1 - 15 ounce can black beans rinsed
  • 1 - 15 ounce can of white beans canneloni or great northern, rinsed
  • 3/4 cup panko bread crumbs
  • 2 eggs

Red Pepper aioli

  • 1/4 olive oil
  • 1/4 cup roasted red peppers small dice
  • extra oil for frying

Instructions

  1. Heat the safflower oil over medium heat.
  2. Add the onions, bell pepper, garlic and seasonings and cook for 4 - 5 minutes until softened. Remove from the heat.
  3. Take 2/3 of each bean with the eggs and place in a food processor. Process until smooth. Do not over do it.
  4. Remove the pureed beans to a bowl and add back in the whole beans that were reserved.
  5. Add the panko, the vegetables and stir all together. Form into small patties.
  6. Place on a lined baking sheet and place in the fridge for 1 hour.
  7. Preheat oven to 300 degrees.
  8. Heat 1 - 2 tablespoons of corn oil on medium high heat.
  9. Place the cakes in the pan gently. Cook on each side for about 2 minutes. You are just looking to get a good crust.
  10. Remove from the pan and drain on a paper towel.
  11. Once all the cakes are browned and drained, return them to the baking sheet. Bake for 10 minutes.

Red Pepper Aioli

  1. Combine the roasted red peppers and oil in the food processor and pulse until creamy.
  2. Serve the cakes topped with a dollop of the aioli.
  3. Enjoy!

Recipe Notes

Adapted from Deep South Parties