=====Sauce===
2 c Chopped tomatoes
1/3 c Tomato paste
1/4 c Chopped fresh cilantro
2 Clove; garlic, minced
1/2 ts Hot-pepper sauce
== 3/4AN CAKES=====
1 c Chopped onions
2 Cloves; garlic, minced
2 c Cooked black beans
2 tb Grated Parmesan cheese
1 ts Chili powder
1/4 ts Hot-pepper sauce
1/4 c Yellow cornmeal
To make the sauce: In a blender or food processor, combine the
tomatoes, tomato paste, cilantro, garlic, and hot-pepper sauce.
Process until smooth. Refrigerate.
To make the bean cakes: Coat a 10″ no-stick -skillet with no-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 hot-pepper sauce. Stir
well to combine, then mash with a fork. With your hands, press the
bean mixture into 12 cakes about ‘/2″ thick. Coat the top and bottom
of each cake with the cornmeal. Place the cakes on a plate and cover.
Refrigerate for 1 hour.
Coat a 10″ no-stick skillet with no-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″ no-stick skillet
over medium heat for 15 minutes, or until hot.
NOTES : Dressed with a colorful tomato sauce, these easy pan fried
cakes make a very pretty party dish. The black-bean cakes and the
sauce can be frozen separately for up to 3 months.
Yields
6 servings