Black bean cakes

Dietician's Tip

For convenience, you may use canned black beans instead of the dried variety in this recipe. Although canned beans typically contain more sodium than home-cooked beans, you can rinse and drain them before use to help reduce the amount of sodium.

Ingredients

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, cover partially and 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, until warmed and the outside is slightly crisp, about 5 minutes. Serve immediately.

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 196
Total carbohydrate: 30 g
Cholesterol: 0 mg
Dietary fiber: 7 g
Monounsaturated fat: 2.5 g
Protein: 10 g
Saturated fat: 0.5 g
Serving size: 1 cake
Sodium: 156 mg
Total fat: 4 g