Black Bean Cakes

• 12 lb black beans
• 6 -8 cups chicken stock
• 1 medium carrot, peeled & chopped
• 1 stalk celery, chopped
• fresh ground pepper
• 1 tablespoon dried ancho chile powder
• 1 tablespoon ground cumin
• 1 jalapeno chile, stemmed,seeded,and minced
• 12 cup chopped cilantro
• 1 teaspoon salt
• 14 cup olive oil
• fresh cilantro stem
• sour cream
• salsa

1. Sort and rinse the beans.
2. Cover with plenty of water and soak overnight, or quick soak by boiling for 5 minutes, covering and letting sit for an hour.
3. Drain well and combine in a large saucepan with 6 cups of stock, carrot and celery.
4. Bring to a boil and then simmer over low heat until they are tender, about 1 1/2 hours.
5. Add more stock if liquid falls below the surface of the beans.
6. Pour into a colander and let drain about 2 hours.
7. They must be thoroughly dry.
8. Puree 3 cups of the beans in food processor, combining with the pepper, chile powder, cumin, jalapeno cilantro and salt.
9. Mixture will be stiff and dry.
10. Form into 4 equal balls.
11. Press each ball between 2 sheets of waxed paper into a disk about 1/8 inch thick and 5 inches in diameter.
12. Heat oil in large (preferably non-stick or well seasoned cast iron).
13. Put cakes in without crowding.
14. Do in batches if necessary, using more oil.
15. Cook 2 minutes on each side.
16. Garnish with cilantro sprigs.
17. Serve with sour cream and salsa.

black beans, chicken stock, carrot, celery, fresh ground pepper, chile powder, ground cumin, jalapeno chile, cilantro, salt, olive oil, cilantro stem, sour cream, salsa

Taken from www.food.com/recipe/black-bean-cakes-102913 (may not work)