(The Humanitarian Social Network)
Hi all, wanted to add one of my favorite recipes that I recently made and reminded me how good it is...hope you like:
3 cups dry black beans (OR RED, THIS IS WHAT I CAN GET + ~1 CUP CORN FLOUR)
1 tablespoon ground cumin
1/2 teaspoon chili powder (USED OWN GROUND CHILLIS MUCH BETTER)
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
2 tablespoons vegetable oil
1/2 cup plain yogurt
1 tablespoon milk (I DIDN'T USE...NOT NECESSARY BUT MAKES IT THINNER IF YOU LIKE)
1 pinch cayenne pepper
1.Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender. (I USED LEFTOVER BEANS ALREADY SEASONED WITH VEGGIES IN IT...WAS GREAT)
2.In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball.
NOTE: SINCE I USED LEFTOVER BEANS THAT WERE A BIT SOUPY, I ADDED CORN FLOUR, ABOUT 1 CUP TO THICKEN IT UP AND IT WAS REALLY GOOD AND GAVE THE PADDIES A NICE CRUNCHIER CONSISTENCY...
3.Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds.
4.Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side. (I ALSO TRIED BAKING THEM AND IT WAS REALLY GOOD TOO...)
In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes
Hey, I just ran into this handy cookie recipe that can be made over a single burner. No oven needed!