"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Bean Cakes Recipe

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This recipe for Black Bean Cakes, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeffery Davis


(4) 15 oz. Cans Black Beans (Keep One Can On The Side)
(3) 15 oz. Cans Corn (Keep One Can On The Side)
(1) Loaf Lakeside Multi-grain Bread (Hillers Market)
2 tbsp. from 7.5 oz. can of San Marcos Chipolte Peppers In Adobo Sauce (This Stuff Is Hot, Beware)
2 in. Mound Chopped Cilantro
2 to 3 Cloves Garlic (More If You Like Garlic)
1/2 tsp. Black Pepper
3 tsp. Ground Cumin
Eggs or Egg Beaters - Start With About 1/3 c., Add Extra As Needed - You Want The Mixture To Be Sticky
Salt to Taste

Combine pepper, adobo sauce, cumin, cilantro, garlic, black pepper and egg and process in food processor.

Tear bread into 1/4 or 1/2 slices, depending on the size of your food processor.

Add all ingredients (except one (1) can of beans and one (1) can of corn) and process in food processor.

Hand mash the remaining beans and corn but leave course.

Combine everything.

Make patties, you can fry them using PAM spray or olive oil. Or you can bake them on a cookie sheet. You can also spread the mixture on a "roll-up" flat bread and bake them.

Experiment with additional ingredients such as cooked wild rice, onions, carrots, etc.

Personal Notes:
Personal Notes:
Recipe came from one of our neighbors on Randolph Street.




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