For convenience, you may 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 reduce 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 chopped fresh cilantro
  •    
  • 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
  • Total carbohydrate: 30 g
  • Dietary fiber: 7 g
  • Sodium: 156 mg
  • Saturated fat: 0.5 g
  • Monounsaturated fat: 2.5 g
  • Total fat: 4 g
  • Cholesterol: 0 mg
  • Protein: 10 g
  • Calories: 196
  • Fats and oils: 1
  • Nuts seeds and dry beans: 2
  • Fats: 1
  • Protein and dairy: 1 1/2
Last Updated: 2015-07-25
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