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Spicy Black Bean Cakes

Spicy Black Bean Cakes

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  • 2 15-ounce cans black beans, drained well
  • 6 green onions, finely chopped
  • 1/2 cup finely chopped seeded red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 2 large garlic cloves, minced
  • 1 1/2 tablespoons minced seeded jalapeño chili
  • 2 tablespoons plus 1 cup yellow cornmeal
  • 6 tablespoons (about) olive oil

Recipe Preparation

  • Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.

  • Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.

  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

Recipe by Matthias Radits of The Breakers in Palm Beach FLReviews Section

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spicy Black Bean Cakes.

Ready to make this Spicy Black Bean Cakes Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

1 sm Onion — chopped
3 Cloves fresh garlic —
1 tb Water
2 lg Scallions — sliced
3 lg Roasted green chiles —
2 Tomatoes — peeled and
2 tb Chunky salsa
7 oz Instant black beans
1 c Boiling water

Optional Garnishes: shredded lettuce diced tomatoes nonfat sour cream

In a nonstick skillet, saute onion and garlic in 1 tablespoon water over
medium-high heat until water evaporates and vegetables begin to brown. Toss
in scallions, chiles, tomatoes and salsa mix well and turn off heat.

Add beans and boiling water to skillet. Mix well, scraping the veggie
mixture up from the bottom of the skillet. Allow to stand until beans have
absorbed liquid, about 10 minutes. Form into 6 patties.

Add patties to a clean, heated nonstick skillet. Cook over medium-high heat
until patties are crisp on one side turn and cook other side.

Bean Cakes You Can Depend On

These spicy vegetarian patties come together in about 45 minutes using practically any kind of cooked bean.

Travel-friendly food is an essential part of summer. Whether you are spending time away from home or preparing for a day trip to the park or beach, you need those simple recipes to make on the go.

When the pandemic first hit this spring, some of us found ourselves buying and eating a lot of beans, and for good reason. Canned or dried, beans are inexpensive, they keep well and one bag of dried beans makes many meals, which meant fewer nerve-racking trips to the grocery store.

If you stockpiled a little too hastily back in March, this recipe will help you work through those unused beans in your cabinet. It’s an easy vegetarian bean cake made with a blend of herbs, chile paste and mashed cooked beans, which are shaped into disks, then seared in a skillet until crisp. It needs no special equipment, and you can stroll into most markets from Coney Island to Cairo and find nearly every ingredient.

Harissa, which is folded in to the mixture to add a hint of smoke and pepper, is the one ingredient that may not be so easy to find everywhere, but gochujang, sofrito, red zhug, red curry, ancho paste or any thick chile paste that adds a dash of heat will work just as well.

Almost any comparably textured cooked beans will do — red, black, navy or cannellini. There are heirloom options to play with if they’re accessible to you: Jacob’s Cattle beans are easy to find in Maine, yellow-eyed beans in Vermont, Scarlet Runner and Christmas limas across the Southwest and Amish nuttle beans in Pennsylvania.

These crispy patties, which take about 45 minutes to prepare, are stellar topped with a fried egg for breakfast, alongside dressed greens for a light lunch or served on top of rice pilaf for dinner. It is a delicious, simple and adaptable recipe you can rely on as many of us juggle the shifting realities of work, school and play in an effort to find our “new normal.”

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Roasted Halibut with Spicy Black Bean Cakes

In this Latin-inspired dish, the silky richness of the halibut is offset by earthy and spicy black bean cakes. Sweet potatoes temper and balance the heat from the jalapeños in the bean cakes. A squeeze of lime right before serving is a great way to brighten all of these flavors.

To download a Spanish translation of this recipe click here.


  • 1/4 cup olive oil
  • 1 white onion, peeled and diced
  • 2 Tbsp. garlic cloves, crushed and chopped
  • 1/4 cup jalapeno peppers, stemmed and minced
  • 2 tsp. cumin, ground and toasted
  • 3 cups black beans, cooked
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 2 cups sweet potato, peeled and grated
  • 2 eggs, lightly beaten
  • 3/4 cup bread crumbs, toasted, plus extra for coating finished cakes
  • 2 lb. halibut fillet, skinned and portioned into 4 oz. pieces
  • 1/4 cup olive oil
  • Salt and ground black pepper
  • 1 Tbsp. fennel seed, toasted and ground
  • 1 lime, fresh and cut into ¼ wedges

Number of Servings : 8

Serving Size: 2 small bean cakes plus 4 oz. halibut

In this Latin-inspired dish, the silky richness of the halibut is offset by earthy and spicy black bean cakes. Sweet potatoes temper and balance the heat from the jalapeños in the bean cakes. A squeeze of lime right before serving is a great way to brighten all of these flavors.

To download a Spanish translation of this recipe click here.


  1. Bean Cakes: Heat 2 tablespoons of olive oil in a small skillet over medium heat. Cook onions until softened, about 1 minute. Stir in garlic, jalapenos, and toasted cumin cook until fragrant, about 2 minutes.
  2. Transfer contents of skillet to a large bowl. Stir in 2 cups of cooked black beans and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, eggs, 1 cup of the cooked black beans, and bread crumbs. Mix again carefully just to combine and chill for 30 minutes.
  3. Divide into 16 small balls and flatten into patties with straight sides. Lightly grease baking sheet with 2 tablespoons of olive oil. Dip into bread crumbs to coat and place on oiled sheet pan chill for 20 minutes.
  4. Preheat the oven to 450°F. Place bean cakes in the oven and roast for 10 minutes, or until the cakes start to lightly brown.
  5. Meanwhile, pat the halibut fillets dry with paper towels. Season the halibut portions generously with salt, pepper, and the toasted fennel seed. Heat the ¼ cup of olive oil over medium-high heat in a large oven-proof frying pan until hot but not smoking. Slip the halibut pieces skin-side up into the pan and cook until the bottom side is golden and the edges of the fish start to look opaque, about 3 minutes. Flip the fish fillets over and place in the 450°F oven for 2 to 3 minutes, or until the fillets are just opaque in the center.
  6. Serve the fish with warm roasted black bean cakes, and the fresh lime wedges.

Note: In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together.

Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.


Step 1

Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs.

Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours.

Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain.

Divide the cakes among plates and serve with the Spicy Cilantro Sauce.

Spicy Cilantro Sauce: Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper. (Makes about 1 cup)

Recipe: Spicy Black Bean Cakes and Salsa

Beans are good for your heart and your gut, with fiber that can help keep you trim. Try these bean cakes with salsa and serve with a side of cooked vegetables to round out the plate.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


2 tablespoons water
1 cup chopped sweet onion
2 tablespoons chopped garlic
2 teaspoons cumin
1 tablespoon red pepper flakes
4 cups cooked black beans (rinse and drain if using canned beans)
¼ teaspoon salt (eliminate if using canned beans)
½ teaspoon ground black pepper
2 cups cooked sweet potato, peeled and mashed
½ cup egg whites (or egg substitutes)
¾ cup whole wheat bread crumbs
Non-stick cooking spray

*Note: For a simple salsa, you can use chopped tomato, onion, green pepper and cilantro and toss in a dressing of olive oil, fresh squeezed lemon juice and salt.


  1. In a medium skillet over medium heat, bring water to a boil. Steam onions and garlic until onions are soft about 3 minutes.
  2. Place cooked onions and garlic in a large bowl. Add in cumin, pepper flakes and 2 cups of the beans. Mash the beans with a fork.
  3. Add in 1 cup of beans, salt, pepper, mashed sweet potato, egg whites and bread crumbs. Mix together and refrigerate for 30 minutes.
  4. Preheat over to 425 degrees. Divide mixture into 8 servings. Shape each serving into a patty shape. Place patties on a baking sheet sprayed with a non-stick spray.
  5. Bake bean cakes in oven for 12-15 minutes until brown and heated through.
  6. While bean cakes are baking, heat remaining 1 cup of beans in microwave for 3 minutes until hot.
  7. Serve beans over bean cakes and serve.

Nutrition information

Makes 8 servings. Each servings is 1 black bean cake.

Calories: 220
Total fat: 1.5g
Saturated fat: 0g
Trans fat: 0g
Cholesterol: 0mg
Sodium:210 mg
Total Carbohydrate: 40g
Fiber: 11g
Sugars: 7g
Protein: 12g

Recipe courtesy of Digestive Disease Health Team Dietitians

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


• 1 cup canned black beans, rinsed and drained
• 1/2 red bell pepper, seeded and chopped
• 2 scallions, finely chopped
• 1/4 cup chopped fresh cilantro
• 1/2 jalaperio pepper, seeded and minced (wear gloves to prevent irritation)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 3/4 cup low-fat (1%) milk
• 3 large eggs
• 1 tablespoon canola oil
• 3/4 cup prepared tomato salsa
• 6 tablespoons Greek-style fat-free yogurt

1. Combine the black beans, bell pepper, scallions, cilantro, and jalaperio in a medium bowl. Whisk together the flour, baking powder, cumin, and salt in a large bowl. Beat the milk, eggs, and oil in a medium bowl stir into the flour mixture until moistened. Add the bean mixture and stir until well combined.

2. Spray a large nonstick skillet with nonstick spray and set over medium heat until a drop of water sizzles in it. Spoon the batter into the skillet by 1/4 cupfuls. Cook until the tops of the cakes are covered with bubbles and the edges look dry, 2-3 minutes. Turn and cook until lightly browned, about 1½ minutes longer. Transfer to a plate keep warm while cooking the remaining cakes. Serve with the salsa and yogurt.

Plan Ahead: Why not cook up a double batch of these lusciously tasty cakes to enjoy at another time? After cooking up the cakes, set them on a wire rack and let cool completely. Stack them between sheets of wax paper and place in a zip-close plastic freezer bag. Press out all the air and seal the bag, then date and label. Freeze up to 3 months. Take out as many cakes as you like, place them in a single layer on a rack in the oven or toaster oven and heat through.

Nutrition Per Serving (2 cakes, 2 tablespoons salsa, and 1 tablespoon yogurt):
230 Cal, 6 g Fat, 1 g Sat Fat, 0 g Trans Fat, 108 mg Chol, 493 mg Sod, 35 g Carb, 4 g Fib, 11 g Prot, 170 mg Calc.
Points value: 4.


  • 3 cups shredded green or white cabbage
  • 1/4 cup fresh cilantro leaves, chopped, divided
  • 5 scallions, chopped, finely sliced, divided
  • 1 jalapeno, seeded and finely chopped, divided
  • 3 limes, divided
  • 1 tablespoon mayonnaise (or Vegenaise to keep it vegan)
  • 2 medium cloves garlic, chopped
  • 1/2 red bell pepper, roughly chopped
  • 1 (15-ounce) can of kidney beans or pinto beans, drained and rinsed
  • 1 (15-ounce) can of black beans, drained and rinsed
  • 1 whole chipotle in adobo, finely chopped, plus 1 tablespoon sauce (2 to 3 tablespoons total)
  • 1/2 cup flour
  • Olive oil, for drizzling
  • 1 avocado (optional)
  • Crumbled mature cheddar, Monterey Jack, or queso fresco (optional)

Spicy Black Bean Cakes - Recipes

2 cups sweet potato, peeled, and cut into 1-inch cubes
1/2 cup tomato juice
1/4 cup Red Chile Sauce
2 T. lime juice
1/4 t. ground cumin
1/4 t. cinnamon
2 T. freshly chopped cilantro
salt, to taste

1 - 15 oz. can black beans, drained, and rinsed
1 t. chili powder
1 t. garlic powder
1 t. ground cumin
1/2 t. salt
1/4 t. freshly ground black pepper
1/8 t. cayenne pepper
1 cup red pepper, destemmed, deseeded, and finely diced
1/2 cup green onion, thinly sliced
2 T. jalapeno pepper, destemmed, deseeded, and finely diced
3 T. freshly chopped cilantro
2 T. lime juice
1/2 cup unbleached flour, divided
2 T. cornmeal
dash of chili powder
safflower oil
1 recipe of Green Chiles and Almond Cream

Begin by preparing the Spicy Sweet Potato Sauce: place the cubed sweet potatoes in a steamer basket and steam them for 10-15 minutes or until tender. Allow the sweet potatoes to cool for 10 minutes. Transfer them to a food processor or blender, add the tomato juice, Red Chile Sauce, lime juice, cumin, and cinnamon, and process until smooth. Transfer the sauce to a small saucepan, add the cilantro, season to taste with salt, and stir well to combine. Warm the sauce over low heat while preparing the Baja Black Bean Cakes.

In a medium bowl, place the black beans, chili powder, garlic powder, cumin, salt, pepper, and cayenne pepper. Using a potato masher or fork, roughly mash the mixture to combine. Add the red pepper, green onion, jalapeno pepper, cilantro, and lime juice, and stir well to combine. On a plate, place 1/4 cups flour, cornmeal, and dash of chili powder, stir well to combine, and set aside. Add the remaining flour to the black bean mixture and stir well to combine. Using a 1/4 cups measuring cup, portion the mixture into 8 patties, and place them on a large plate. Chill the bean cakes for 30 minutes or more in the refrigerator.

Lightly oil a non-stick cookie sheet with a little safflower oil and set aside. Coat the chilled cakes in the reserved flour/cornmeal mixture and place them on the cookie sheet. Brush a little safflower oil on the tops of each bean cake. Bake them at 450 degrees for 12-15 minutes or until lightly browned and crisp on the outside. Top individual servings of the bean cakes with some of the Spicy Sweet Potato Sauce and a dollop of the Green Chiles and Almond Cream.

*Note: the Baja Black Bean Cakes can also be served with a little Red Chile Sauce drizzled over the bean cake and then topped with a spoonfuls of Avocado, Black Bean, and Tomato Salsa.

Watch the video: Roasted Halibut with Spicy Black Bean Cakes (August 2022).