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Recipe: Black bean cakes

Serves 8

Medically reviewed on Jul 25, 2018

Dietitian Tip

For convenience, you may use canned black beans instead of the dried variety in this recipe. Although canned beans typically contain more sodium than home-cooked beans, you can rinse and drain them before use to help reduce the amount of sodium.

Ingredients

  • 2 cups dried black beans, picked over and rinsed, soaked overnight and drained
  • 4 cups water
  • 8 cloves garlic, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Directions

In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low, cover partially and simmer until the beans are tender, about 60 to 70 minutes. Drain well.

In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once, until warmed and the outside is slightly crisp, about 5 minutes. Serve immediately.

Nutritional Analysis (per serving)

Serving Size1 cake
Calories196
Carbohydrate30 g
Cholesterol0 mg
Fiber7 g
Protein10 g
Sodium156 mg
Monounsaturated Fat2.5 g
Saturated Fat0.5 g
Total Fat4 g

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