Black Bean Cakes

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• Servings: 4
• 1/2 lb black beans
• 6 -8 cups chicken stock
• 1 medium carrot, peeled & chopped
• 1 stalk celery, chopped
• fresh ground pepper
• 1 tablespoon dried ancho chile powder
• 1 tablespoon ground cumin
• 1 jalapeno chile, stemmed,seeded,and minced
• 1/2 cup chopped cilantro
• 1 teaspoon salt
• 1/4 cup olive oil
• fresh cilantro stem
• sour cream
• salsa

Recipe

• 1 sort and rinse the beans.
• 2 cover with plenty of water and soak overnight, or quick soak by boiling for 5 minutes, covering and letting sit for an hour.
• 3 drain well and combine in a large saucepan with 6 cups of stock, carrot and celery.
• 4 bring to a boil and then simmer over low heat until they are tender, about 1 1/2 hours.
• 5 add more stock if liquid falls below the surface of the beans.
• 6 pour into a colander and let drain about 2 hours.
• 7 they must be thoroughly dry.
• 8 puree 3 cups of the beans in food processor, combining with the pepper, chile powder, cumin, jalapeno cilantro and salt.
• 9 mixture will be stiff and dry.
• 10 form into 4 equal balls.
• 11 press each ball between 2 sheets of waxed paper into a disk about 1/8 inch thick and 5 inches in diameter.
• 12 heat oil in large (preferably non-stick or well seasoned cast iron).
• 13 put cakes in without crowding.
• 14 do in batches if necessary, using more oil.
• 15 cook 2 minutes on each side.
• 16 garnish with cilantro sprigs.
• 17 serve with sour cream and salsa.