Black Bean Cakes With Tomato SalsaBlack Bean Cakes With Tomato Salsa

Step 1

Directions In a medium pot, soak the beans for 8 to 12 hours in enough cold water to cover by 3 inches.Drain the beans and simmer in the chicken broth with 1/2 teaspoon of the salt until tender, about 1 hour. Start to check doneness of the beans after 40 minutes. The beans should absorb almost all the broth. Add more broth if necessary.In a medium sauté pan, cook the chorizo over low heat until the fat just begins to render, 5 to 8 minutes. Add the onion, garlic, and jalapeño and sauté until the onion start to brown. Add the cumin and chili powder and sauté until aromatic.Mash the beans and combine with the egg white, lime juice, cilantro, the remaining 1/4 teaspoon salt, and the chorizo mixture. Form the mixture into small cakes and lightly dust with the cornmeal.Heat the olive oil in a large sauté pan over medium high heat. Sauté the cakes until golden brown on each side, 2 to 3 minutes. Keep warm.Serve with the yogurt and tomato salsa.

Step 2

In a medium pot, soak the beans for 8 to 12 hours in enough cold water to cover by 3 inches.Drain the beans and simmer in the chicken broth with 1/2 teaspoon of the salt until tender, about 1 hour. Start to check doneness of the beans after 40 minutes. The beans should absorb almost all the broth. Add more broth if necessary.In a medium sauté pan, cook the chorizo over low heat until the fat just begins to render, 5 to 8 minutes. Add the onion, garlic, and jalapeño and sauté until the onion start to brown. Add the cumin and chili powder and sauté until aromatic.Mash the beans and combine with the egg white, lime juice, cilantro, the remaining 1/4 teaspoon salt, and the chorizo mixture. Form the mixture into small cakes and lightly dust with the cornmeal.Heat the olive oil in a large sauté pan over medium high heat. Sauté the cakes until golden brown on each side, 2 to 3 minutes. Keep warm.Serve with the yogurt and tomato salsa.

Step 3

Directions Combine all the ingredients. Cover and chill for several hours, allowing the flavors to develop. Taste and adjust seasoning to taste.

Step 4

Combine all the ingredients. Cover and chill for several hours, allowing the flavors to develop. Taste and adjust seasoning to taste.

Step 5

Directions In a medium pot, soak the beans for 8 to 12 hours in enough cold water to cover by 3 inches. Drain the beans and simmer in the chicken broth with 1/2 teaspoon of the salt until tender, about 1 hour. Start to check doneness of the beans after 40 minutes. The beans should absorb almost all the broth. Add more broth if necessary. In a medium sauté pan, cook the chorizo over low heat until the fat just begins to render, 5 to 8 minutes. Add the onion, garlic, and jalapeño and sauté until the onion start to brown. Add the cumin and chili powder and sauté until aromatic. Mash the beans and combine with the egg white, lime juice, cilantro, the remaining 1/4 teaspoon salt, and the chorizo mixture. Form the mixture into small cakes and lightly dust with the cornmeal. Heat the olive oil in a large sauté pan over medium high heat. Sauté the cakes until golden brown on each side, 2 to 3 minutes. Keep warm. Serve with the yogurt and tomato salsa.

Step 6

In a medium pot, soak the beans for 8 to 12 hours in enough cold water to cover by 3 inches. Drain the beans and simmer in the chicken broth with 1/2 teaspoon of the salt until tender, about 1 hour. Start to check doneness of the beans after 40 minutes. The beans should absorb almost all the broth. Add more broth if necessary. In a medium sauté pan, cook the chorizo over low heat until the fat just begins to render, 5 to 8 minutes. Add the onion, garlic, and jalapeño and sauté until the onion start to brown. Add the cumin and chili powder and sauté until aromatic. Mash the beans and combine with the egg white, lime juice, cilantro, the remaining 1/4 teaspoon salt, and the chorizo mixture. Form the mixture into small cakes and lightly dust with the cornmeal. Heat the olive oil in a large sauté pan over medium high heat. Sauté the cakes until golden brown on each side, 2 to 3 minutes. Keep warm. Serve with the yogurt and tomato salsa.

Step 7

Directions Combine all the ingredients. Cover and chill for several hours, allowing the flavors to develop. Taste and adjust seasoning to taste.

Step 8

Combine all the ingredients. Cover and chill for several hours, allowing the flavors to develop. Taste and adjust seasoning to taste.