Caribbean Black Bean Cakes

• 3 Tbsp. oil, divided
• 1 red pepper, finely chopped
• 1 onion, finely chopped
• 2 cans (15 oz. each) black beans, rinsed
• 1 tsp. ground cumin
• 2 tsp. each zest and juice from 2 limes, divided
• 18 PREMIUM Hint of Salt Saltine Crackers, crushed (about 2/3 cup)
• 1 Tbsp. flour
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat 1 Tbsp.
2. oil in large skillet on medium-high heat.
3. Add peppers and onions; cook 3 to 5 min.
4. or until crisp-tender, stirring occasionally.
5. Mash 1 cup beans.
6. Add to vegetables in skillet with whole beans, cumin and 1 tsp.
7. lime juice; mix well.
8. Stir in cracker crumbs and flour; cook and stir 2 to 4 min.
9. or until thickened.
10. Remove from heat; stir in 1 tsp.
11. zest.
12. Cool slightly.
13. Roll into 16 balls, using scant 1/4 cup bean mixture for each.
14. Flatten each to 2-inch round.
15. Heat 1 Tbsp.
16. of the remaining oil in same skillet.
17. Add 8 bean cakes; cook 2 to 3 min.
18. on each side or until golden brown on both sides and heated through.
19. Remove from heat; cover to keep warm.
20. Repeat with remaining oil and bean cakes.
21. Mix remaining lime zest, juice and sour cream.
22. Serve with bean cakes.

oil, red pepper, onion, black beans, ground cumin, salt, flour, s

Taken from www.kraftrecipes.com/recipes/caribbean-black-bean-cakes-123684.aspx (may not work)