• Serves
  • 196

Dietician's Tip: 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.


  • 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


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 196
  • Cholesterol 0 mg
  • Monounsaturated fat 2.5 g
  • Saturated fat 0.5 g
  • Sodium 156 mg
  • Total carbohydrate 30 g
  • Dietary fiber 7 g
  • Protein 10 g
  • Serving size 1 cake
  • Total fat 4 g
  • Fats and oils 1
  • Nuts, seeds and dry beans 2
  • Fats 1
  • Protein and dairy 1 1/2
Last Updated: 07-25-2015
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