Black Bean Cakes with Mexican Rice and Slaw

Black Bean Cakes with Mexican Rice and Slaw

This is one of my favorite recipes. I use a spicy blue corn chip to add a little extra flavor.

FOR THE SLAW
Puree; toss with:
1/3 c sour cream
1/4 c scallions; thinly sliced
10 sprigs fresh cilantro
1/2 jalapeno, seeded, chopped
juice of 1 lime
1 1/2 c shredded cabbage
salt to taste

Puree the first 5 ingredients in a food processor, toss with cabbage, season with salt. Cover and refrigerate.

FOR THE RICE
Saute in 1 T olive oil; stir in:
1/3 c each onion, celery and carrot; diced
3 garlic cloves, sliced thin
1 T tomato paste
1/2 t each kosher salt, ground cumin and paprika
1/4 t cayenne
1 bay leaf
1/2 c converted white rice
1 c chicken broth or water

Saute vegetables, garlic, tomato paste, spices and bay leaf for the rice in 1T oil in a saucepan over medium-high heat for 2 minutes. Stir in the rice & broth. Bring to a boil, reduce heat, cover & simmer for 20 minutes. Remove from heat and let stand, covered; fluff with fork and remove bay leaf before serving.

FOR THE CAKES
Mash together; add:
1 15 oz can black beans, drained, rinsed & divided
1 egg white
1/4 c corn tortilla chips, ground (Red Hot & Blue spicy chips are really good for this)
1/4 c red ball pepper, diced
2 T onion, grated
1/2 t each kosher salt, ground coriander and chili powder

Mash 1/2 c beans and egg white together in a bowl. Add remaining beans, chips, pepper, onion & seasonings. Refrigerate for 10 minutes (I prefer an hour) then form into two 3" round cakes.

Fry in, garnish with:
2 T olive oil
Lime wedges
Cilantro sprigs

Fry cakes in 2T oil in non-stick skillet over medium heat until heated through; approx. 4 minutes each side.

Serve with rice and slaw. Garnish with lime and cilantro.