Black Bean Cakes (Bookmarked Recipes)

I saw these and knew I had to make them. I’m submitting them in the Bookmarked Recipes blogging event. Since the majority of my recipes are bookmarked from other blogs, websites, or cookbooks, I could practically submit everything I post to this event, but I’ll just stick to one (at most) a week. 

Hubby and I love sweet potatoes and black beans. I made these the same night as the PW Crispy Yogurt Chicken. My plan was to use the leftover yogurt concoction to dip the cakes into. However, I started dipping my chicken in the yogurt before setting some aside for dipping. Grr…

Anyways, I’m not a fan of spice, so I got rid of the jalepeno pepper. We both liked these but I think they’d be better broiled instead of cooked in a pan. That’s what I get for being in a hurry I guess…

Black Bean cakes – from Bean’s Bistro – originally from Martha Stewart – makes 4
2 Green Onions, chopped
2 Tbsp. Sliced Jalapenos, chopped – I omitted
2 Cloves of Garlic, chopped – I used 3
1 Tbsp. Cumin
1 Can of Black Beans, drained
1 Sweet Potato, peeled and grated
1 Egg
1/2 C. Bread Crumbs

In a small saute pan, cook the onions, jalapenos, garlic, and cumin with a little olive oil on medium heat. The onions will be translucent when done.

In a large bowl, pour in the drained black beans. Add in the mixture from the pan and mash everything using a fork. You will want the beans to be smashed, but it’s perfectly ok to have some that are still whole.

Fold in the rest of the ingredients until they are well mixed.

Form small cakes, about 3″ across and around 1/2″ to 1″ high.

Place on a cookie sheet or flat pan. Broil on high for 10 minutes. Be sure they don’t start to burn – if so, turn the broiler down to low – I cooked ours in a saute pan. Next time I’ll try broiling them.

Flip the cakes after the initial 10 minutes and then return to broil for another 2 minutes.

Serve warm. These are excellent with sour cream or a little lime juice.

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5 Responses to “Crockpot Garlic Mashed Potatoes”

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    Becki's Whole Life — November 18, 2013 at 6:49 am

    I’m so sorry to hear about your mom. The people in the mid-west will be in our prayers this week for sure. Your mom is lucky to have you to help:-).

    Your potatoes sound delish and I love your addition of roasted garlic. This is a great T-giving recipe particularly since it frees up the stove!

    • beantownbaker — November 24th, 2013 @ 5:52 pm

      Thanks for the prayers. It has helped a lot over the last week.

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    Shannon — November 20, 2013 at 9:00 pm

    this is totally cool! what a great way to free-up some space on the stovetop 🙂

    hoping things are going well with the cleanup, glad to hear your mom and Andrew are ok!

    • beantownbaker — November 24th, 2013 @ 5:52 pm

      Thanks Shannon. Can’t believe it’s been a week since the storm hit. We made a lot of progress this week, but it’s going to be a long road to come…

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    Potato Oven — December 12, 2013 at 1:04 am

    Sorry for your mom.she will be in every ones prayer mate.And second thing is this dish is really delicious and its good to be in kitchen and get some heat because of cold..jk..Looking forward for more dishes from you mate.

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