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 “Macro Tuesday”

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    CB — September 17, 2008 at 1:07 am

    I am totally addicted to learning anything/everything about cameras now. I blame you! haha. I think macro is my favorite setting. Do you have a macro lens or do you use your kit lens+macro setting? Thanks for putting up with all my questions!
    /Clara

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    Jen — September 17, 2008 at 1:21 am

    Ha. Sorry or You’re Welcome 🙂 I used the Macro setting with the kit lens. I think for the middle picture I used my 55-200 lens. The others are with the 18-55 lens.

    I find myself not using Macro as much as I thought I would. Since the flash goes up. Based on what I learned yesterday I might start using Landscape for food pictures.

    Probably 90% of the time, I just use the Auto setting or Auto w/o flash and let the camera do all the work. Sometimes I use Shutter priority or Aperture priority. I’m glad this week’s photo week is causing me to try out all the different options.

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    Steph — September 17, 2008 at 1:55 am

    Jen! I took the same picture of the seed on a dogwood tree, mine didn’t turn out that great though… We are always on the same wave length. Nice job!

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    Sara — September 17, 2008 at 2:01 pm

    Thanks for the insight, Jen! I don’t know squat about taking pictures, so I appreciate your words of wisdom. That checkers set is so cool. Great angle!

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    Amy Kingman — September 18, 2008 at 2:16 am

    I’m a big fan of the checkers shot as well!

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