Tuesday, May 4, 2010

Southwestern Bean Cakes



The weather was so hot outside last Sunday that I really wanted something light and simple. The solution was found in a cookbook I received two year ago for Christmas from my sister entitled, "A Year in a Vegetarian Kitchen," by Jack Bishop.

I grabbed the book and just started flipping through it when I came across a recipe for Southwestern Bean Bakes.

In a nutshell, these were easy to make. They also tasted surprisingly very flavorful, given the minimal number of ingredients required. 


At the author's suggestion, I served these bean cakes alongside a simple baby spinach salad lightly dressed with olive oil, lemon juice and kosher salt.

Southwestern Bean Cakes

Makes approximately 7-8 cakes

  • 2 15-oz cans cannelleni beans, rinsed and thoroughly drained
  • 1/4 cup vegetable broth
  • Juice from 1 lime
  • 3 tablespoons fresh cilantro leaves, chopped
  • 1 teaspoon minced jalapeno pepper (add more for extra heat)
  • 2 teaspoons chili powder
  • Salt and freshly ground pepper
  • 1 cup (at least) cornmeal or polenta
  • Extra virgin olive oil
Add the cannellini beans, vegetable broth, and lime juice in a large bowl. Mash the beans using a potato masher.
Next, stir in the cilantro, pepper, and chili powder. Add salt and pepper to taste. Stir in 1/4 cup of cornmeal. Continue stirring in more cornmeal in small amounts until you can form the mixture into 3-inch cakes.
Heat 1 tablespoon of the oil in a pan over medium heat. Add the bean cakes and cook until browned, approximately 4 minutes per side. (Add more oil to the pan if necessary.) Serve immediately.