Beans just seem to be a quick fix dinner around here. We always have canned beans in every variety so they are always on hand and they don't need to be thawed out. Quick and convenient. So I often turn to them when I need a quick dinner.
These babies are awesome. The come together fairly quick and are healthy and filling.
I used Epazote in these this time. I don't usually cook with exotic ingredients, I like to keep it "real". I've seen this spice in several recipes lately and Kalyn wrote about it recently. So when my friend was doing a Penzey's run, I asked her to pick some up for me. I knew it was supposed to be good in beans and I eat a lot of beans so I figured it was worth a try.
Here is what my bottle says:
Epazote is very popular for Mexican and South American cooking, where it is used in all types of bean dishes, from chili to black bean salad. Use 2 - 3 tsp. per 2 quarts of chili, parboil with beans for soups or salads, about 1 tbsp. per pot. This is "user friendly" epazote, very fresh and chopped into small standard herb sized bits, unlike the large hunks sold at the Mexican grocers. Try in split pea or navy bean soup with ham, about 1 tbsp. per pot.
I have also heard that it is "user friendly" in other ways. It is supposed to naturally alleviate unwanted pressure that is often attributed to beans. *cough, cough* Know what I mean? I don't really have any issues there but have heard of many who do.
All that being said, I think that the epazote is good, but it didn't rock my world or anything. I think I'd just as soon use adobo seasoning. I haven't used it much so I'll keep trying it and maybe it will grow on me some more. Certainly this recipe isn't dependant on that spice, in fact, I've made these cakes several times and this is the first time I've used the epazote.
Another suggestion, these are better freshly made. I usually get about 12 patties per batch. If you aren't planning to eat all 12 at once, I would keep the bean mixture in the refrigerator until ready to use. I've made these and then reheated the next day and they just get a bit soggy and aren't as good.
Today we had a side dish to go along with these but often I'll make these and we'll just eat these for dinner. The lime sour cream is fantastic and puts them over the top!
Spicy Black Bean Cakes with Lime Cilantro Sour Cream
Lime Sour Cream:
1/2 cup sour cream, light
2 tsp. lime juice
1 small jalapeno, minced
2 tbsp. chopped cilantro
1 onion, minced
6 cloves of garlic, finely minced
1 jalapeno peppers, diced
1/2 red pepper
1/4 tsp. red pepper flakes
2 cans black beans, drained and rinsed
Salt and pepper
1/2 tsp. Epazote (or cumin or adobo spice or whatever)
1 cup sweet potato, grated (packed in the cup, don't skimp)
2 pieces of 40 calorie bread, toasted and crumbled
Green onion for garnish
Mix ingredients for sour cream, cover and refrigerate.
Cook onions and red peppers until softened, stir in jalapenos, garlic and red pepper flakes. Cook for 2 - 3 minutes. Transfer to a large bowl, stir in black beans and mash with a fork or a potato masher. Season with salt, pepper and epazote (if using). Mix in sweet potatoes, egg and bread crumbs. Use slightly heaping 1/4 cup and divide into 12 patties. Cook on stovetop with cooking spray, about 6 - 10 minutes per side, until desired crispness. Cooking time will depend on how hot the pan is. Serve with Lime Cilantro Sour Cream.
Total calories = 1155 calories with sour cream
12 servings = 97 calories per patty with sour cream
3 Spicy Black Bean Cakes + 1 serving Apple Mash = 461 calorie dinner
Calories calculated from Calorieking.com, some numbers are rounded and approximate.