BLACK BOTTOM BEAN CAKES WITH PAPAYA SALSA
At the turn of the century, the black bottom was a dance done by African Americans in the rural South. By the 1920s and the Jazz Age, it was so popular that it was featured in the Ziegfeld Follies. This dish, like that dance, has a similarly universal appeal. When I go out with a bunch of friends, we like to share dishes, and you don't want just a bunch of meat on the table. But at home, it can be hard to break the habit of one big protein dish and a bunch of classic veggie sides. This one is simple: black beans made into cakes with cumin and cilantro, onions, and our mirepoix. The papaya salsa is the highlight, and again I can't stay away from the bird's-eye chile. It reminds me of the homemade hot sauce that sat on every table of my parents' extended community of Caribbean family and friends.
Provided by JJ Johnson
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 27
Steps:
- In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the diced onion, sprinkle with salt, and cook, stirring, until translucent around the edges, 3 to 5 minutes. Stir in the poblano pepper and scallions and sauté for 2 minutes. Stir in the cumin, cayenne, and paprika and let the spices toast for 2 additional minutes, then stir in the cilantro. Remove from the heat and place vegetables in a bowl.
- Add the black beans and 1/2 cup of the panko to the sautéed vegetables. Fold to combine, taste, and season with salt and pepper.
- Form six 3-inch patties and follow the steps for preparing the patties for frying:
- Flour: Put the flour in a flat dish (like a shallow bowl or pie plate) and dredge the patties until evenly coated, then shake off the excess flour.
- Egg wash: Crack the eggs into a medium flat dish and whisk. Dip the flour-coated patties into the egg wash and cover on all sides.
- Breading: Press the flour and egg-coated patties into a third tray of the remaining panko. Shake off the excess and place on a baking sheet while prepping the rest of the patties.
- Heat the remaining 1/2 cup oil in a large cast-iron pan over medium-high heat until shimmering, about 2 minutes.
- Place patties in the pan without overcrowding and fry until golden, 2 to 3 minutes on each side.
- Serve with the salsa and plantain chips.
- Gently mix together all of the ingredients in a medium bowl. Store in a covered nonreactive container. Makes 4 cups.
SOUTHWEST VEGETARIAN BAKE
This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges
BLACK BEAN CAKES WITH MOLE SALSA
Homemade salsa adds zip to these mouthwatering bean cakes. Serve on a bun for a scrumptious veggie burger! -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (1-1/4 cups salsa).
Number Of Ingredients 19
Steps:
- In a small bowl, mash beans. Add the egg, zucchini, bread crumbs, cheese, chili powder, salt, baking powder and cumin; mix well. , Shape into 6 patties; brush both sides with oil. Place on a baking sheet., Broil 3-4 in. from the heat until a thermometer reads 160°, 3-4 minutes on each side., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with black bean cakes.
Nutrition Facts : Calories 206 calories, Fat 10g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 397mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
VEGGIE BEAN BAKES WITH SALSA
These bean bakes are filling yet fresh, making the perfect vegetarian meal
Provided by Good Food team
Time 45m
Number Of Ingredients 11
Steps:
- Boil the potatoes for 10 mins until tender. Drain, then mash. Heat oven to 220C/200C fan/gas 7. Roughly mash the beans with a fork. Mix with the mashed potato, sweetcorn, half the spring onions, all the cheese and half the egg. Season.
- Toss the breadcrumbs with the oil and seasoning. Put the flour, remaining egg and crumbs onto plates. Take ¼ of the mix, pat into a burger, then dip in the flour, egg and crumbs. Place on a nonstick baking sheet. Repeat to make 4. Can be frozen at this stage. Bake for 15 mins, then grill for 2-3 mins until golden.
- To make the salsa, mix the remaining spring onion with the tomatoes and ketchup. Season and serve on the side.
Nutrition Facts : Calories 384 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.78 milligram of sodium
BLACK BEAN SALSA WITH EXOTIC FRUIT AND VEGETABLE CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 2 1/2 cups salsa; 6 servings
Number Of Ingredients 11
Steps:
- Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping.
VEGGIE BEAN BAKES WITH SALSA
These bean bakes are filling yet fresh, making the perfect vegetarian meal
Provided by Good Food team
Time 45m
Number Of Ingredients 11
Steps:
- Boil the potatoes for 10 mins until tender. Drain, then mash. Heat oven to 220C/200C fan/gas 7. Roughly mash the beans with a fork. Mix with the mashed potato, sweetcorn, half the spring onions, all the cheese and half the egg. Season.
- Toss the breadcrumbs with the oil and seasoning. Put the flour, remaining egg and crumbs onto plates. Take ¼ of the mix, pat into a burger, then dip in the flour, egg and crumbs. Place on a nonstick baking sheet. Repeat to make 4. Can be frozen at this stage. Bake for 15 mins, then grill for 2-3 mins until golden.
- To make the salsa, mix the remaining spring onion with the tomatoes and ketchup. Season and serve on the side.
Nutrition Facts : Calories 384 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.78 milligram of sodium
VEGETARIAN BAKED BEANS
These are Boston-style baked beans.
Provided by gammababy
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 15h10m
Yield 10
Number Of Ingredients 11
Steps:
- Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Drain navy beans and put into a pot with 5 cups water.
- Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
- Preheat oven to 250 degrees F (120 degrees C).
- Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
- Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 42.1 g, Fat 1 g, Fiber 11.6 g, Protein 10.6 g, SaturatedFat 0.1 g, Sodium 12.6 mg, Sugar 13 g
VEGETARIAN BLACK BEAN CAKES W/ CHUNKY SALSA-SOUR CREAM TOPPING
This Black Bean recipe comes from a Taste of Home Light and Tasty magazine; but, you needn't be a vegetarian to enjoy them. A hearty vegetarian dish, they'll tingle your taste buds, besides providing some much needed fiber. My DH isn't wild about cilantro, but he wolfed these cakes down with gusto. I haven't tried it yet, but after they are fried, I think they could also be used as a filling inside a wrap, with perhaps some slivered strips of Romaine lettuce and some chopped guacamole. Be sure to make the salsa/sour cream sauce. It's the absolute "finishing" touch!
Provided by Joje in Oklahoma Ci
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the rinsed beans into a large bowl (just a few at a time) and mash them with a fork. Stir the egg white in, along with the chopped green onions, the cilantro EXCEPT for the extra 2 Tbls., the chili powder, oregano and the cumin. Mix all ingredients together well, then shape into either four large or eight small (2-1/2-in.) patties.
- Lightly spray a small non-stick skillet with nonstick cooking spray. Heat the 4 teaspoons of oil in the skillet, then fry the small patties or larger cakes in batches for 2-4 minutes on each side, or until they are lightly browned.
- In a small bowl, mix together the corn, the chunky salsa and the 2 tablespoons of the reserved minced fresh cilantro. The sour cream can be used as a garnish on top of the salsa, OR you can blend it into the salsa and cilantro, as I did. It's not quite as showy this way, but if you have someone who isn't fond of cilantro, the sour cream helps to disguise it. Prep and cooking time total 25 minutes.
Nutrition Facts : Calories 377.4, Fat 7.8, SaturatedFat 2.1, Cholesterol 5.9, Sodium 225.6, Carbohydrate 58.5, Fiber 20, Sugar 1.3, Protein 21.6
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