I used dried black beans and soaked them overnight before cooking them in 3 parts water and 1 part chicken stock, with a ham hock thrown in for good measure. You can also just quick cook the beans.
The original recipe came from Emeril Lagasse.
Makes: 6-8 cakes
Prep time: 15 minutes (does not include bean soak or cook time)
Cook time: 20 minutes
Printable Recipe
Ingredients:
- 1/2 pound black beans, cooked and drained with cooking liquid reserved
- 1/2 small onion, diced
- 1 t garlic, minced
- 1 T cilantro, chopped
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 cup all-purpose flour, seasoned with Creole seasoning
- Hot sauce, to taste
- 2 T olive oil
- Lime crema, recipe follows
- Guacamole, recipe follows
1. Puree 1/2 of the black beans in a food processor or blender. Add the onion, garlic and cilantro. Add some of the cooking liquid if needed to assist in pureeing.
2. Add the egg and pulse for 10 seconds.
3. Transfer to a medium bowl. Add the remaining beans and gradually add the unseasoned flour until the mixture becomes firm enough to form a loose ball.
4. Add salt, pepper and hot sauce. If mixture becomes too firm, add some more of the cooking liquid.
5. Form cakes into 4-ounce cakes using an ice cream scoop.
6. Dredge cakes in seasoned flour and cook in a large skillet heated to medium heat with olive oil added. Cook for 3 minutes per side until golden and crispy.
7. To serve, place lima crema on a plate, top with black bean cake and top with guacamole.
For the lime crema:
Ingredients:
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 lime, juiced
- 1 T chives, chopped
1. Combine all ingredients
For the chunky guacamole:
Ingredients:
- 3 ripe avocados
- 1/2 lime, juiced
- 1 T cilantro, chopped
- 1/2 red onion, minced
- 1 jalapeño, minced
- Hot sauce, to taste
1. Combine all ingredients in a bowl and mash together with a spoon.
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