"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Black Bean Cakes With Salsa Recipe

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This recipe for Black Bean Cakes With Salsa, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Altom
Added: Wednesday, September 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c prepared salsa
1 jalapeņo pepper (optional)
2 15-oz. cans black beans, rinsed and drained
1 8.5-oz. pkg. corn muffin mix
1 tbsp. chili powder
2 tbsp. olive oil
1/2 c sour cream
1/2 tsp. chili powder

Directions:
Directions:
1. In colander drain 1/2 cup of the salsa. Seed and finely chop half the jalapeņo; thinly slice remaining half. In large bowl mash beans with vegetable mashers or fork. Stir in muffin mix, drained salsa, 2 1/2 teaspoons chili powder, and chopped jalapeņo. 2. In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds bean mixture to skillet. Flatten mounds with spatula to 3 1/2-inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture. 3. In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeņo and seasoned sour cream.

Number Of Servings:
Number Of Servings:
Makes 4 (2-cake) servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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