Quentin Bacon
Yield
Makes 4 servings (serving size: 2 bean cakes plus 1/4 cup salsa)

Prep: 5 minutes; Cook: 35 minutes; Total time: 40 minutes.

Cilantro, onion, and garlic perk up these earthy bean cakes; feel free to throw in a minced fresh jalapeño if you like your black beans on the fiery side.

Slow-release carbs, like the ones in black beans, have been shown to lower blood sugar and may even help to reverse diabetes.

How to Make It

Step 1

Preheat oven to 375°. Place beans in a large bowl; mash lightly with a fork. Add eggs and cheese; whisk with fork until combined.

Step 2

Heat oil in a small skillet over medium-high heat. When hot, stir in onion and garlic; cook until onion is soft and golden (2-3 minutes), stirring frequently. Stir in cilantro; remove from heat.

Step 3

Add flour, baking powder, salt, and pepper (taking into account how well-seasoned your beans were initially) into bowl with beans. Add onion mixture; stir with fork just until combined. (The consistency should be like thick cookie dough. If not, add a bit of flour).

Step 4

Coat a baking sheet with cooking spray, and set aside. Using a large spoon or your hands, form bean mixture into 8 cakes; place onto prepared pan. Bake until golden and crisp (about 30 minutes); serve hot or at room temperature with salsa and cilantro, if desired.

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