Recipe courtesy of Emeril Lagasse
Total:
50 min
Prep:
20 min
Inactive:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup olive oil
  • 1 small onion, cut into small dice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons minced fresh garlic
  • 2 (15.5-ounce) cans black beans, drained and quickly rinsed
  • 3 tablespoons chopped fresh cilantro leaves, plus more for garnish
  • 1 egg, lightly beaten
  • Juice of 2 limes
  • 2 teaspoons hot sauce
  • 1/2 cup all-purpose flour, as needed
  • 1 cup teardrop tomatoes, halved
  • Yogurt, for serving
  • Chipotle Chile Oil, recipe follows, optional
Chipotle Chile Oil
  • Chipotle chile peppers, crushed
  • Vegetable oil, heated

Directions

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion, cumin, coriander, salt, and pepper and cook until the onion is soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and set aside to cool.

In a medium mixing bowl, mash the black beans well with the back of a fork. The bean mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, 2 tablespoons cilantro, beaten egg, half of the lime juice, and hot sauce and mix well. Add the flour to the mixture, as needed, until the mixture binds.

Heat 6 tablespoons of the olive oil in a medium nonstick skillet over medium heat. When the oil is hot, use a 1/3-cup measure to make 8 patties and transfer the bean patties to the pan.

Cook's Note: the cakes will be delicate.

Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.

Combine the tomatoes, the remaining lime juice, the remaining tablespoon of olive oil, and cilantro, to taste. Garnish the bean cakes with yogurt and tomato relish and serve immediately. Drizzle with chipotle chile oil, if desired.

Chipotle Chile Oil

Steep the crushed chipotle peppers in hot vegetable oil, then cool and decant into a jar or bottle for storage.

IDEAS YOU'LL LOVE

Black Bean Chocolate Cake with Buttercream Frosting

Recipe courtesy of Haylie Duff

Black Bean Cakes with Sauteed Rock Shrimp and Mole Sauce

Recipe courtesy of Emeril Lagasse

Black Beans

Recipe courtesy of Norman Van Aken

Black Beans

Recipe courtesy of Norman Van Aken

Black Bean Soup

Recipe courtesy of Dave Lieberman

Black Bean Soup

Recipe courtesy of Food Network

Black Bean Chickpea Salad

Recipe courtesy of Jason Wrobel

Black Beans and Rice

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here