Jamaican Black Bean Cakes

Cooking time: 40 mins Easy - for beginners Serves: 6-7

Description

From the Cafe Sunflower cookbook

Ingredients

  • First Ingredients:
  • 2 cups cooked black beans
  • 3 tsp Jamaican jerk seasoning
  • ¼ cup cilantro
  • ¼ cup parsley
  • 1 medium red onion, roughly cut
  • 4 garlic cloves
  • ¼ cup extra virgin olive oil
  • 1 tsp baking powder
  • salt to taste
  • 2 to 2 ½ cups flour
  • Second Ingredients:
  • 2 cups cooked black beans
  • ¼ cup chopped cilantro
  • salt to taste
  • Enough oil to pan-fry the black bean cakes
  • Pineapple Sauce:
  • ½ cup pineapple, cut into ¾-inch cubes
  • ¼ cup yellow onions, roughly sliced
  • 1 garlic clove, chopped
  • 2 Tbs. oil
  • ½ cup pineapple
  • 1 cup pineapple juice
  • 1 cup vegetable stock
  • 2 Tbs Agave nectar (or honey)
  • ¾ tsp salt
  • ¼ tsp turmeric
  • ½ tsp Jamaican jerk seasoning
  • 3 tsp cornstarch slurry: dissolve 1 tsp cornstarch in 2 tsp water

Method

  1. In a food processor, add all of the first ingredients except for the flour & blend until smooth.
  2. Add the flour, one cup at a time, mix until a thick batter forms. Transfer the mixture to a large bowl. Add the second ingredients to the bowl. Mix well. Add salt to taste. Set aside.
  3. Heat the oil in a skillet over medium heat. Drop the batter by the spoonful. When the bottom of the cake is firm (about 3 mins), flip over & press into pancake shape. Pan-fry both sides to golden brown.

Serve with Pineapple Sauce:

  1. In a large pan, sauté pineapple, onions & garlic until onions are translucent.
  2. Add pineapple juice, vegetable stock, agave nectar (or honey), salt, turmeric & Jamaican jerk seasoning. Bring to a boil. Reduce heat & simmer for 30 mins.
  3. Add the cornstarch slurry. Stir well & remove from heat (cool about 5 mins).
  4. In a food processor or blender, purée until smooth.

Tags

Jamaican  · Entrees

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