Best Black Bean Cakes Antigua And Barbuda Recipes

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BLACK BEAN CAKES (ANTIGUA AND BARBUDA)



Black Bean Cakes (Antigua and Barbuda) image

This recipe is from week eleven of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Antigua and Barbuda is my eleventh stop. I found this recipe to be a little tricky to pull off because of the way the cakes are fried, but alternatively you can just cook them like refried beans and top them with the salsa and yogurt, which is what really makes the dish.

Provided by GiddyUpGo

Categories     Black Beans

Time 21m

Yield 6-8 cakes

Number Of Ingredients 12

2 cups canned black beans
1/2 cup finely chopped onion
1 1/2 teaspoons ground cumin
1 tablespoon finely chopped jalapeno
2 tablespoons olive oil
1 small serrano pepper
5 roma tomatoes
1/2 a white onion
salt
1/2 cup plain yogurt
2 tablespoons chopped cilantro
1/2 a lemon, juice of

Steps:

  • Prepare the salsa:
  • Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil.
  • Place in a hot oven (mine was set to 500 degrees).
  • Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done).
  • Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes.
  • Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.
  • Prepare the cilantro yogurt:.
  • Mix the yogurt with the cilantro and lemon juice and set aside.
  • Prepare the bean cakes:.
  • Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. Process until you have a nice paste.
  • Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown.
  • Remove from heat and keep warm.
  • To serve, top with salsa and cilantro yogurt.

Nutrition Facts : Calories 146.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 2.6, Sodium 321.4, Carbohydrate 19, Fiber 6.7, Sugar 3.5, Protein 6.4

BLACK BEAN CAKES



Black Bean Cakes image

Provided by Food Network

Time 2h10m

Yield 2 to 4 servings

Number Of Ingredients 19

4 ounces sour cream
1 teaspoon adobo
Squeeze lime juice
2 cups dried black beans
1 onion, chopped
5 garlic cloves
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
6 to 8 garlic cloves, chopped
1 1/2 tablespoons vegetable oil
1/4 cup flour
1 1/2 teaspoons ground cumin
Salt and pepper
1 tablespoon adobo
Olive oil
1/4 cup julienned red onion
1/4 cup diced tomatoes
Squeeze lime juice

Steps:

  • Preheat the oven to 400 degrees F.
  • For the sour cream: Mix all the ingredients together and set aside.
  • For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
  • For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
  • For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
  • Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
  • Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
  • While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
  • Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

BLACK BEAN CAKES



Black Bean Cakes image

Provided by Susan Spicer

Categories     Bean     Side     Fry     Dinner     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 cakes

Number Of Ingredients 14

1 pound black beans, rinsed and soaked
2 tablespoons olive oil, more for frying
1 green bell pepper, chopped
1 onion, chopped
1 small jalapeño, chopped
1 tablespoon garlic, minced
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon chili powder
1 teaspoon ground cumin
All-purpose flour, for dusting
Salt and freshly ground pepper
Sour cream, for garnish
Cilantro, for garnish

Steps:

  • 1. Place the beans in a medium pot. Cover with 1/2-inch cold water. Bring to a boil, and reduce the heat to simmer. Cook, stirring occasionally, until very tender, about 30 minutes. Add water if necessary while cooking to keep the beans submerged.
  • 2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add onion, peppers, and garlic. Cook until soft, 2 to 3 minutes. Add to beans. Add honey, cider vinegar, chili powder, and cumin. Season with salt and pepper. Continue cooking, stirring frequently, until beans have absorbed water and broken down, 10 to 15 minutes more.
  • 3. Remove beans from the heat. In a food processor fitted with the blade attachment puree until smooth. Return mixture to the cooking pot. Over medium heat, cook the beans, stirring often, until dry. Transfer to a bowl, and set aside until cool enough to handle, about 10 minutes.
  • 4. Using lightly floured hands, shape about 1/3-cup of bean mixture into a cake about 3 inches wide and 1/2 inch thick. Repeat with remaining mixture. Lightly dust cakes with flour. Set aside.
  • 5. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Without crowding, place bean cakes in pan and cook until browned, about 2 minutes per side. Repeat with remaining mixture, wiping out skillet between batches and adding oil as needed. Serve 2 cakes per person. Garnish each plate with a dollop of sour cream and a sprig of cilantro.

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