Black bean cakes

For convenience, you can use canned beans instead of dried beans in this recipe.

You can use canned black beans instead of the dried kind in this recipe. But canned beans often have more salt than home-cooked beans. Rinse and drain canned beans before you use them to help lower the salt.

Ingredients (Serves 8)

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 and cover partially. 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. Cook until warmed and the outsides slightly crisp, about 5 minutes.

Serve right away.