Black Bean Cakes With Southwestern Sauce
 
Recipe By : eat...@lists.best.com 
Serving Size : 6 Preparation Time :0:00 
Categories : Beans Main Dish 
Vegetarian 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
2 cup  Chopped Tomatoes
1/3 cup  Tomato Paste
1/4 cup  Chopped Fresh Cilantro
2 clove  Garlic -- Minced
1/2 tsp  Tabasco Sauce
 
1 cup  Chopped Onions
2 clove  Garlic -- Minced
2 cup  Cooked Black Beans
2 Tbsp  Grated Parmesan Cheese
1 tsp  Chili Powder
1/4 tsp  Tabasco Sauce
1/4 cup  Yellow Cornmeal
 
In a blender or food processor, combine the tomatoes, tomato paste, cilantro, 
garlic and Tabasco sauce. Process until smooth. Refrigerate. 
Coat a 10 inch non-stick skillet with non-stick spray and set over medium-high 
heat. When the skillet is hot, add the onions and garlic. Cook and stir for 3 
minutes, or until the onions are soft but not browned. Spoon into a medium bowl. 
Add the beans, Parmesan, chili powder and Tabasco sauce. Stir well to combine, 
then mash with a fork. With your hands, press the bean mixture into 12 cakes 
about 1/2 inch thick. Coat the top and bottom of each cake with cornmeal. Place 
the cakes on a plate and cover. Refrigerate for 1 hour. Coat a 10 inch 
non-stick skillet with non-stick spray and set over medium-high heat. When the 
skillet is hot, add the cakes. Cook in batches, if necessary, to avoid crowding. 
Cook for 3 minutes. Turn and cook for 2 minutes, or until golden brown. Top with 
the sauce. 
To freeze, place the bean cakes on tray and put in the freezer for several 
hours, or until solid. Transfer to a freezer-quality plastic bag. Pack the sauce 
in a freezer-quality plastic container. 
To use, thaw both overnight in the refrigerator. Bring the sauce to room 
temperature. 
Reheat the cakes, in a covered 10 inch non-stick skillet over medium heat for 15 
minutes, or until hot. 
 
 
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* Exported from MasterCook * 
 
 
(ID: 81138) Mirror: rec.food.recipes: Fri, Jul 19, 2002


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