Black or white bean cakes PDF Print E-mail

Black or White Bean Cakes

1 1/4 cups dried pea beans or black beans
1 1/2 cups cornmeal
3/4 cup milk or water
2 eggs, beaten
2 teaspoons salt
1/4 cup thinly sliced scallions
2 to 3 tablespoons bacon drippings or vegetable oil

Soak beans overnight in cold water.

Drain and rinse beans, then place in a large saucepan with fresh water to cover. Cook over medium heat for about 1 1/2 hours or until tender. Drain and reserve.

In a bowl, combine cornmeal with milk, eggs and salt. Fold in beans and scallions. Form mixture into 2- to 3-inch patties. Heat drippings on a griddle or in a large skillet. Fry cakes for 1 to 2 minutes per side over medium heat, until golden brown. Serve hot or at room temperature.

Makes 10 to 12 cakes.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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