Cooking with Karel Anne: Black Bean Jackets

Yes, it's time to celebrate those who have BEAN there. Its Homecoming weekend in Denison, and we are celebrating with Black Bean cakes that make a snappy addition to a simple meal before the game. The display plate uses green onions, and mango strips. Easy to make, and great to impress. Sting 'EM!
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Chef Karel Anne Tieszen

Black Bean Jackets

Serving Size : 8
30 ounces canned black beans -- drained and rinsed
2 Tablespoons vegetable oil
1 tablespoon chili paste
2 Tablespoons chili powder -- ancho or chipotle
1 Tablespoon ground cumin
1/4 cup cilantro -- chopped
1/2 teaspoon salt -- or to taste

1. Preheat oven to 350F.

2. Place the beans and vegetable oil in a food processor, and puree. Add the chili paste, chili powder, cumin, cilantro, and salt. Puree for one minute to combine.

3. Line two baking sheets with parchment paper. Place a 2 Tablespoon size ball of the mixture onto the sheet. Press evenly with a large, flat spatula to make cakes 1/4 inch tall and about 3 to 4 inches across. Repeat using all of the mixture.

4. Bake for 8-10 minutes or until the cakes are warm and will glide easily onto a spatula. Move gently to the plate.

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Per 2 cake Serving : 133 Calories; 5g Fat (32.7% calories from fat); 6g Protein; 16g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 494mg Sodium.


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