Finger Pepper Black Bean Cakes with Roasted Vegetables

Yield: 8 bean cakes.



  1. Bring vegetable stock to boil. Add dried beans, boil 2 minutes. Turn heat off, soaking beans in stock for 1 hour. Return to a boil, simmer for 1 hour until beans are tender.
  2. Purée beans in a food processor with finger peppers, garlic, cumin and chopped cilantro. Season to taste with salt and pepper.
  3. Form puréed beans into eight 4-inch cakes. Refrigerate at least 1 hour.
  4. Preheat oven to 450 degrees F.
  5. Brush a large baking sheet with olive oil and arrange the vegetables in one layer. Lightly brush vegetables with oil and season with salt and pepper. Roast vegetables on middle rack of oven until just tender and lightly browned, about 12 minutes.
  6. Heat 1/4 cup olive oil in a large non-stick skillet. Sauté cakes over medium heat approximately 11/2 minutes on each side, adding oil as needed.
  7. Arrange hot vegetables over the bean cakes and garnish with a dollop of sour cream and a sprig of cilantro. Serve immediately.

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