Recipe: Black bean cakes

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Recipe: Black bean cakes

Dietitian's tip: For convenience, use canned black beans instead of the dried variety in this recipe. Although canned beans typically contain more sodium than home-cooked beans, you can rinse and drain them before use to help lessen the amount of sodium.

Serves: 8

Ingredients

2 cups dried black beans, picked over and rinsed, soaked overnight and drained
4 cups water
8 cloves garlic, chopped
1/2 cup fresh cilantro, chopped
1/2 teaspoon salt
2 tablespoons olive oil

Directions

In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low, cover partially and simmer until the beans are tender, about 60 to 70 minutes. Drain well.

In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once, until warmed and the outside is slightly crisp, about 5 minutes. Serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 cake
Calories:150Cholesterol:0 mg
Protein:8 gSodium:140 mg
Carbohydrate:21 gFiber:4 g
Total fat:4 gPotassium:399 mg
Saturated fat:1 gCalcium:35 mg
Monounsaturated fat:2.5 g
Last Updated: 2009-09-01
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