Black Bean Cakes With Salsa And Sour Cream Recipe

• 1 med. onion, minced fine
• 6 c. chicken stock
• 2 sm. jalapeno chilies, seeded & minced
• 1 1/2 tbsp. chili pwdr
• 1 1/2 tbsp. grnd cumin
• 1 teaspoon cocoa pwdr
• 1 tbsp. salt 1 teaspoon crushed red pepper flakes
• Lowfat sour cream Salsa

1. Rinse the black beans, picking out stones, and soak in water overnight.
2. Drain beans.
3. Saute/fry onion over medium heat in a heavy saucepan.
4. Add in beans and chicken stock to cover.
5. Add in the chilies and seasonings.
6. Cook over medium heat for about 1 1/2 hrs or possibly till the beans are tender.
7. Remove from heat and cold.
8. Place bean mix in a food processor and pulse till cold.
9. This mix can be refrigerated for up to 3 days.
10. Place a non-stick pan over medium heat, or possibly you can brush a saute/fry pan lightly with extra virgin olive oil.
11. Form bean mix into balls the size of a golf ball.
12. Flatten to create patties.
13. Cook bean cakes on each side for about a minute or possibly till lightly browned.
14. Garnish with lowfat sour cream and salsa, along with a sprig of fresh cilantro.
15. Makes about 24 patties.

onion, chicken stock, jalapeno chilies, chili pwdr, grnd cumin, cocoa, salt, sour cream salsa

Taken from cookeatshare.com/recipes/black-bean-cakes-with-salsa-and-sour-cream-3905 (may not work)