Black Bean Cakes

By dette

You can cook these cakes on squares of aluminum foil instead of in a skillet, if you prefer.

Ingredients

• 1 # dried black beans
• 4 c. chicken broth
• 1 c. chopped choria=zio sausage
• 2/3 c.medium-dice yellow onion
• 2 tbsp minced garlic
• 1 jalapeno, stemmed, seeded and minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 egg, lightly beaten
• 2 tbsp chopped cilantro
• 1 1/2 tbsp lime juice
• 1 tsp salt
• 1/2 c. cornmeal
• 1/2 c. sour cream
• 1 c. Chipolte Pico de Gallo

Preparation

Step 1

Soak the beans overnight in enough cold water to cover them by 3 inches.
Drain the beans, place in a pot, and add the chicken broth. Bring to a boil, reduce the heat to a simmer, and cook until the beans ar tender, about 45 minutes.
Cook the chorizo over medium heat in a saute pan until the fat is rendered and chorizo is slightly crispy. Add the onions, garlic, and jalapeno, and saute until golden, about 8-10 minutes.
Add the cumin and chili powder, and saute until fragrant, about 2 minutes. Remove from the heat and allow the mixture to cool.
Combine the beans the chorizo mixture, the egg, cilantro, lime juice, and salt. Mix well, mashing xome of the beans (this will help keep the cakes together).
Form the mixture into 16 cakes about 2" in diameter and 1/2" thick. Dust the cakes lightly with the cornmeal. Preheat the griddle to medium heat on the grill., cook the cakes until heated through, aobut 4-6 minutes per side. Serve immediatley with the sour cream and Chipotle Pico de Gallo