Serves 6
Tomatoes and oranges together in salsa make a great match both for flavor and dynamic color. Serve these hearty bean cakes with a rice pilaf sprinkled with scallions.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Salsa Marinating Time: 1 hour
Salsa:
2 navel oranges, sections separated and diced
1 large tomato, cored, seeded and diced
1 scallion, thinly sliced
1 tablespoon minced fresh basil
1 clove garlic, minced
1 tablespoon lime juice
2 teaspoons olive oil
1 small jalapeño pepper, seeded and minced, or 1/4 teaspoon crushed red pepper flakes
Salt to taste
Bean Cakes:
4 cups cooked black beans, divided
2 eggs
1/2 cup bread crumbs
1 tablespoon olive oil, plus more for oiling pan
1 medium onion, finely diced
2 cloves garlic, minced
1 stalk celery, thinly sliced
1 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
1. Combine salsa ingredients in a bowl. Let sit at least 1 hour, or up to 8 hours, before using.
2. Place 3 cups black beans in a large bowl. Process the remaining 1 cup of beans with the eggs until smooth. Stir this mixture into the whole beans along with the bread crumbs.
3. Heat the oil in a medium skillet over medium heat. Add onion, garlic and celery and sauté until very tender and beginning to brown, about 10 minutes. Sprinkle on the cumin and cook 1 more minute.
4. Scrape the vegetables into the bean mixture and add salt and pepper. Stir to mix well.
5. Preheat oven to 375°F. Lightly oil a baking sheet. Using a 1/3 cup measuring cup, scoop 12 portions of bean mixture and place on baking sheet. With a knife or your hands, flatten into patties. Bake 10 minutes, flip and bake 10 more minutes. Serve bean cakes with a spoonful of salsa on each.
Note: The dish may be prepared in advance through step 4. Cover and refrigerate for up to 8 hours.