Name: Black-Bean Cakes with Southwestern Sauce^
Ingredients: =====Sauce===; 2 c Chopped tomatoes; 1/3 c Tomato paste; 1/4 c Chopped fresh cilantro; 2 Clove; garlic, minced; 1/2 ts Hot-pepper sauce; == 3/4AN CAKES=====; 1 c Chopped onions; 2 Cloves; garlic, minced; 2 c Cooked black beans; 2 tb Grated Parmesan cheese; 1 ts Chili powder; 1/4 ts Hot-pepper sauce; 1/4 c Yellow cornmeal

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Appetizers, Lunches, Snacks	6	servings

INGREDIENTS

		=====Sauce===
2	c	Chopped tomatoes
1/3	c	Tomato paste
1/4	c	Chopped fresh cilantro
2		Clove; garlic, minced
1/2	ts	Hot-pepper sauce
		== 3/4AN CAKES=====
1	c	Chopped onions
2		Cloves; garlic, minced
2	c	Cooked black beans
2	tb	Grated Parmesan cheese
1	ts	Chili powder
1/4	ts	Hot-pepper sauce
1/4	c	Yellow cornmeal

INSTRUCTIONS

To make the sauce: In a blender or food processor, combine the
tomatoes, tomato paste, cilantro, garlic, and hot-pepper sauce.
Process until smooth. Refrigerate.
To make the bean cakes: Coat a 10" no-stick -skillet with no-stick
spray and set over medium-high heat. When the skillet is hot, add the
onions and garlic. Cook and stir for 3 minutes, or until the onions
are soft but not browned. Spoon into a medium bowl.
Add the beans, Parmesan, chili powder, and hot-pepper sauce. Stir
well to combine, then mash with a fork. With your hands, press the
bean mixture into 12 cakes about '/2" thick. Coat the top and bottom
of each cake with the cornmeal. Place the cakes on a plate and cover.
Refrigerate for 1 hour.
Coat a 10" no-stick skillet with no-stick spray and set over
medium-high heat. When the skillet is hot, add the cakes. Cook in
batches, if necessary, to avoid crowding. Cook for 3 minutes. Turn
and cook for 2 minutes, or until golden brown. Top with the sauce.
To freeze, place the bean cakes on tray and put in the freezer for
several hours, or until solid. Transfer to a freezer-quality plastic
bag. Pack the sauce in a freezer-quality plastic container.
To use, thaw both overnight in the refrigerator. Bring the sauce to
room temperature. Reheat the cakes, in a covered 10" no-stick skillet
over medium heat for 15 minutes, or until hot.
NOTES : Dressed with a colorful tomato sauce, these easy pan fried
cakes make a very pretty party dish. The black-bean cakes and the
sauce can be frozen separately for up to 3 months.
Recipe by: Prevention's Freezer Cookbook - For the Freezer
Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted
by MM_Buster v2.0l.

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