Black Bean Cakes

• 1/4 cup oil, divided
• 1 medium red pepper, finely chopped (about 1 cup)
• 1 medium onion, finely chopped (about 3/4 cup) Safeway 3 lb For $2.99 thru 02/09
• 2 cans (15 oz. each) black beans, drained, rinsed
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1/2 tsp. cumin
• 2 Tbsp. flour
• 2 Tbsp. chopped fresh parsley, divided
• 15 saltine crackers, crushed
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat 2 Tbsp.
2. of the oil in large skillet on medium-high heat.
3. Add peppers and onions; cook and stir 5 to 7 min.
4. or until crisp-tender.
5. Add beans, mustard and cumin; mix well.
6. Stir in flour.
7. Cook 2 to 4 min.
8. or until thickened.
9. Remove from heat; stir in 1 Tbsp.
10. of the parsley.
11. Cool slightly.
12. Shape evenly into 12 cakes, using about 1/4 cup of the bean mixture for each cake.
13. Coat evenly with cracker crumbs.
14. Heat remaining 2 Tbsp.
15. oil in same skillet.
16. Add bean cakes; cook 3 to 5 min.
17. on each side or until golden brown on both sides and heated through.
18. Serve topped with the sour cream and remaining 1 Tbsp.
19. parsley.

oil, red pepper, onion, black beans, poupon, cumin, flour, fresh parsley, crackers, s

Taken from www.kraftrecipes.com/recipes/black-bean-cakes-90324.aspx (may not work)