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.


thu said...

this recipe looks and sounds fantastic! thanks for sharing! i'm trying to slowly become more vegetarian and trying to find new ways to change my husband's "carnivore" taste to vegetarianism as well.. if you have any great tofu recipes to share, that would be fantastic.. he refuses to eat tofu, so i have to trick him someway..

Kristen @ Change of Pace said...

I love the idea of adding cornmeal instead of breadcrumbs! Genius :)

DAVID said...

@ thu: I don't eat tofu that often.
But I recently made pad thai and added cubed tofu, which is a recipe I'm planning on posting soon. And I love thai curry with tofu and vegetables.

@ kristen: I liked the cornmeal as well. Really nice texture. Also, the browned cornmeal crust helps hold it together.

dong said...