Crispy Black Bean Cakes with Guacamole, “Grilled Corn,” and Slaw
You Need
2 -3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons ground cumin, divided
1 4-ounce can mild fire-roasted green chilies (optional)
2 15-ounce cans refried black beans (if you can not find black refried beans, use regular refried beans)
1 cup cornmeal
1 egg
2 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon cayenne (optional)
1 1/2 cups rice crispy cereal (any brand)
Guacamole (page 134)
Slaw (recipe below)
Salsa (page 133 - or your favorite store-bought kind)
Fresh cilantro
To Make 16 Bean Cakes (Enough for 6 Servings With Leftovers)
Heat up a medium sized skillet and drizzle in enough olive oil to cover the bottom. Sauté the onion until golden and soft. Add the garlic, 1 tablespoon cumin, and the green chilies; stir until fragrant and most of the moisture has evaporated. Dump into a large bowl.
To the onion mixture, add the black beans, cornmeal, egg, vinegar, salt, and cayenne. Stir well. If the mixture seams a little loose add some more cornmeal. Let it rest in the fridge for about 15 minutes, or up to a day.
Preheat the oven to 350.
Mix the crispy rice cereal with 1 tablespoon olive oil and the remaining cumin and pour into a large, shallow bowl. Scoop up a heaping tablespoon of the bean mixture, and plop it into the bowl of rice coating. Gently pat the bean cake down so the bottom gets covered in the coating, then flip, making sure the edges get covered as well, shaping it into a small, round, flat patty. They are delicate; you have to imagine you are holding a baby bird (that thought helps me get them right). Put on an oiled sheet pan and repeat with the remaining bean mixture.
At this point you have two choices. You can spray or drizzle the cakes with a little olive oil then stick the sheet pan in the oven for 30 minutes, and you will have tasty black bean cakes. Or to make them extra-crispy you, can sauté them in olive oil for about 2 minutes a side and finish them off in the oven. I think the extra crispiness is worth the effort.
Serve topped with guacamole, slaw, salsa, and fresh cilantro
If you want to get tall and fancy when you serve this (it takes 3 extra minutes) put some “Grilled” Corn on each plate, place a bean cake on top, plop on a spoon of guacamole, and heap the slaw on top of that as the crowning glory. Put a bit of salsa on each plate as well.
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Cabbage Slaw
You Need
1 small white cabbage
1 large carrot
1 teaspoon salt
2 teaspoons sugar
1/4 cup white vinegar
1 garlic, minced
1 tablespoon chopped fresh chives
2 tablespoons chopped cilantro (optional)
To Make
Cut the cabbage into thin strips. Grate the peeled carrot, or just keep peeling it with the peeler so you get thin strips. Toss the vegetables with the salt and sugar and let sit for 15 minutes.
Drain the cabbage and carrot well, and toss with the remaining ingredients.
“Grilled” Corn
You Need
5 ears of corn (or 5 cups defrosted frozen corn)
1/2 red onion, chopped
2 tablespoons, olive oil
1 teaspoon chili powder (optional)
Salt and pepper
Squeeze of lime
To Make
Preheat the broiler, and oil a sheet pan.
Cut the corn kernels off the cob. Add the next four ingredients and toss. Spread the corn out on the sheet pan and put on the top rack in the oven. Broil until the corn starts to sputter, some of it turning golden brown, 6 to 7 minutes. Take it out and season with the lime juice.
Caramelized Sweet Potatoes with Quinoa and Greens
You Need
4 medium-size sweet potatoes
Salt and pepper
3 tablespoons olive oil, divided
1 chopped onion
2 cloves of garlic, chopped
2 teaspoons peeled and chopped fresh ginger (optional)
1 tablespoon mild Indian curry powder (optional)
3 cups of leafy greens such as kale, chard, or collards, cut in thin strips (or you could use 1 cup corn, peas, or edamame instead)
1 1/2 cups quinoa
3 cups water or low-sodium chicken or vegetable stock
2 tablespoons olive oil, or a pat of butter
Squeeze of lemon
To Make 4-6 Servings
Peel the sweet potatoes and slice them 1/4 inch thick. Toss them with the salt and 1 tablespoon of the olive oil. Place them on a well-oiled, nonstick baking sheet. Cover tightly with foil. Put into a cold oven (this is important, as the gradual rise in temperature helps bring out the sweet potato flavors).
Turn on the oven to 400. Bake for about 30 to 40 minutes. Since ovens bake at their own pace, I leave the amount of time up to you, but the potatoes should be a beautifully dark orange and very soft. Uncover and bake for about 20 more minutes, flipping them now and then until they are caramelized on the outside, and soft and creamy on the inside.
In the mean time, heat 2 tablespoons olive oil in a medium pot and sauté the onion in it. Then add the garlic, ginger and curry powder and sauté until sizzling and fragrant. Now add the greens and stir until wilted.
Put the quinoa in a fine mesh strainer and rinse it thoroughly, until the water runs clear.
Add the quinoa to the pot of greens along with 3 cups stock or lightly salted water. Simmer under a lid until all the liquid is absorbed, about 15 minutes. Fluff the quinoa with a fork; season to taste. Add a pat butter if you like, and a squeeze of lemon is always good.
Put the quinoa on a platter, top with the sweet potatoes (if they are dark enough - almost burnt - they taste like they are topped with marshmallows).
Serve with some mango chutney, and raita (page 133).
Source: The Family Dinner by Laurie David (Recipes by Kristin Uhrenholdt and photos by Mary Ellen Baker)
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