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Sand and Succotash | Cumin Black Bean Cakes with Peppers

Cumin Black Bean Cakes with Peppers

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Ingredients
  

For the mashed beans

  • 2 cans black beans drained and rinsed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon mustard powder
  • Salt and pepper to taste

For the cakes

  • 2 1/2 tablespoons canola oil separated
  • 1/2 cup yellow onion diced
  • 1/3 cup green bell pepper diced
  • 1/3 cup red bell pepper diced
  • 3 garlic cloves
  • 1 large egg
  • 3 tablespoons dried breadcrumbs
  • 3 tablespoons yellow cornmeal

Instructions
 

  • Place the drained and rinsed black beans in a large mixing bowl. Mash using a potato masher or the back of a large wooden spoon until all the beans have been mashed. The consistency should not be a black bean puree, just mashed beans. Add the cumin, chili powder and mustard powder. Add in a sprinkle of salt to taste, if desired. Set aside.
  • In a non-stick frying pan, add in 1 1/2 tsp (1/2 Tbsp) canola oil over medium heat. Add in the onion, and the green and red bell peppers. Cook until the onions are translucent. Using a garlic press, squeeze in the garlic cloves and stir until fragrant, about a minute. Remove from the stovetop.
  • Add the cooked vegetables to the mashed beans, and the egg and dried bread crumbs. Stir all the ingredients together.
  • Divide the bean mixture into 12 equal portions, and form into cakes. Press each cake gently into the cornmeal to lightly coat both sides.
  • Heat a large non-stick frying pan over medium-high heat. Add in the remaining 2 Tbsp canola oil. Place the bean cakes in the pan and cook for about 10 minutes, turning once, to cook through and brown both sides. Serve immediately.