BLACK BEAN RICE CAKES

Black Bean Rice Cakes image

Soak the beans overnight to make these tender, flavorful Black Bean Rice Cakes. Trust us when we say these Black Bean Rice Cakes are worth it!

Provided by My Food and Family

Categories Dairy

Time 3h

Yield Makes 8 servings, two cakes each.

Number Of Ingredients 10

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Ingredients

2-1/2 cups dried black beans, soaked 8 to 10 hours
1/4 cup oil, divided
1 large red pepper, chopped
1 onion, chopped
1 Tbsp. ground cumin
1 tsp. salt
2 cups cooked brown rice
1 egg, lightly beaten
1/2 cup walnut pieces, toasted
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Drain beans from soaking liquid; place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or until beans are tender. Cool beans in their cooking liquid; drain. Set aside.
Heat 2 Tbsp. of the oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 10 min. or until crisp-tender. Stir in cumin and salt; cook 1 min. Transfer to food processor; cover. Process until well blended.
Add beans and rice; cover and pulse until beans are coarsely chopped. Transfer mixture to large bowl. Stir in egg until well blended. Add walnuts; mix lightly. Cover and refrigerate 2 hours or until chilled.
Shape rice mixture into 16 cakes, using about 1/4 cup of the rice mixture for each cake. Heat remaining 2 Tbsp. oil in large nonstick skillet on medium-high heat. Add rice cakes in batches; cook 5 min. on each side or until lightly browned on both sides. Serve each cake topped with 1 Tbsp. of the sour cream.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 17 g