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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

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

Red Pepper Aioli

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

Notes

Adapted from Deep South Parties