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Black Bean Cakes With Chunky Guacamone And Lime Crema


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  • 1/2 pound black beans cooked until
  • ten der with
  • 2 ham hocks and also
  • Chicken stock cooking liquid
  • reserved
  • 1/2 small onion medium diced
  • 1/2 teaspoon minced garlic
  • 1 tablespoons chopped cilantro
  • 1 egg
  • 1/2 cup flour
  • Salt to taste
  • Freshly-ground white pepper to taste
  • Hot sauce to taste
  • 1/2 cup all-purpose flour, seasoned with
  • 1/2 tablespoon Essence see * Note
  • 2 tablespoons olive oil
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1 lime juiced
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 1 tablespoon chopped chives
  • 3 ripe avocados
  • 1/2 lime juiced
  • 1 tablespoon chopped cilantro
  • 1/2 red onion minced
  • 1 jalapeño pepper minced
  • Salt to taste
  • Freshly-ground white pepper to taste
  • Hot sauce to taste


Servings 6


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

In the bowl of a food processor, puree 1/2 of the drained black beans. Add the onion, garlic and cilantro and pulse to combine. (A small amount of bean cooking liquid may be added as needed to puree.) Add the egg and pulse for 10 seconds.

Transfer mixture to a medium mixing bowl. Add the remaining half of the beans and gradually add the flour until the mixture becomes firm enough to form into a loose ball. Add salt, pepper, and hot sauce. If too thick, adjust consistency with bean cooking liquid.

Form cakes using a 4-ounce ice cream scoop. Dredge in seasoned flour prior to cooking. Heat a large non-stick sauté pan to medium heat and add olive oil. Cook black bean cakes for 3 minutes on each side, until golden brown and crispy.

Place a scant 1/4 cup of Lime Crema on a plate, place Bean Cake on top and garnish with a healthy dollop of Chunky Guacamole.

For Lime Crema: In a small bowl combine all ingredients.

For Chunky Guacamole: In a medium mixing bowl, combine all ingredients. Mash together with a spoon, being careful not to mix too much.

This recipe yields 6 to 8 first course servings.

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