Recipe: Black Bean Cakes

These spicy black bean cakes have a satisfying crunch to them and pack a variety of bold flavors to match. They can be made ahead of time to make for a quick and easy cooked meal. Just stop at step 2 and finish up the recipe just before serving.
  • 3 – 15 oz. cans, rinsed and drained, or 5 1/4 cups cooked dry-packaged black beans
  • 2 large eggs
  • 3 cups toasted fresh breadcrumbs made from crustless French bread, divided
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped green onions (about 4 onions)
  • 1/2 cup chopped fresh cilantro
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons vegetable oil
  • Bottled salsa
  • Sour cream
  • Avocado slices
  1. In a blender or food processor, puree two cups of black beans and the eggs until smooth.
  2. Stir in remaining beans, 1 1/2 cups breadcrumbs, and next 10 ingredients.
  3. Using your hands shape the mixture into 10 1/2 inch thick patties, about 1/2 cup mixture for each.
  4. Transfer patties to baking sheet. (Can be prepared up to 4 hours ahead.) Cover and chill.
  5. Coat black bean cakes on both sides with remaining breadcrumbs.
  6. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat.
  7. Add 5 black bean cakes to each skillet; cook until golden brown, about 3 minutes per side. Repeat until all cakes are sautéed.
  8. Transfer to plates. Serve topped with salsa, sour cream, and avocado slices.
Hungry for more? View all recipes from the U.S. Dry Bean Council here.