Black Bean Cakes With Tomato Salsa
Makes 4 servings Plant-forward recipes aren't always vegetarian, but they may use flavorful meats in a supporting role, just like the chorizo in these black bean cakes. For a full vegetarian version, leave out the chorizo and add 1/2 teaspoon (or more, to taste) of chile powder for a little zest. You can substitute plant-based…

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CIA FOODIES

Black Bean Cakes With Tomato Salsa

Makes 4 servings Plant-forward recipes aren't always vegetarian, but they may use flavorful meats in a supporting role, just like the chorizo in these black bean cakes. For a full vegetarian version, leave out the chorizo and add 1/2 teaspoon (or more, to taste) of chile powder for a little zest. You can substitute plant-based yogurt for the Greek yogurt, if you like.

Tomato Salsa

Makes 1 cup Chef's Note: Although fresh tomatoes are the best choice, good-quality, low-sodium, canned whole plum tomatoes may be substituted. The seeds and juice of the tomatoes may be reserved and used as a flavor enhancement in braised dishes.

Ingredients

  • 1 cup dried black beans
  • 4 cups low-sodium vegetable broth
  • 3/4 teaspoon kosher salt
  • 1/2 ounce chopped Spanish-style chorizo sausage
  • 1/4 cup diced onion
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • 1/2 teaspoon cumin seed, toasted and ground
  • 1/2 teaspoon chili powder
  • 1 egg white, lightly beaten
  • 2 teaspoons fresh lime juice
  • 1 tablespoon chopped cilantro
  • 1/3 cup cornmeal
  • 2 tablespoons olive oil
  • 3 tablespoons nonfat Greek yogurt
  • 3/4 cup Tomato Salsa (recipe below)

Directions

  1. In a medium pot, soak the beans for 8 to 12 hours in enough cold water to cover by 3 inches.
  2. Drain the beans and simmer in the chicken broth with 1/2 teaspoon of the salt until tender, about 1 hour. Start to check doneness of the beans after 40 minutes. The beans should absorb almost all the broth. Add more broth if necessary.
  3. In a medium sauté pan, cook the chorizo over low heat until the fat just begins to render, 5 to 8 minutes. Add the onion, garlic, and jalapeño and sauté until the onion start to brown. Add the cumin and chili powder and sauté until aromatic.
  4. Mash the beans and combine with the egg white, lime juice, cilantro, the remaining 1/4 teaspoon salt, and the chorizo mixture. Form the mixture into small cakes and lightly dust with the cornmeal.
  5. Heat the olive oil in a large sauté pan over medium high heat. Sauté the cakes until golden brown on each side, 2 to 3 minutes. Keep warm.
  6. Serve with the yogurt and tomato salsa.

Ingredients

  • 3/4 cup peeled, seeded, and chopped tomato
  • 1/2 jalapeño, seeded and minced
  • 1/4 cup minced red onion
  • 1/4 cup minced yellow bell pepper
  • 1 tablespoon sliced green onion
  • 1 tablespoon chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Kosher salt

Directions

  1. Combine all the ingredients. Cover and chill for several hours, allowing the flavors to develop. Taste and adjust seasoning to taste.

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