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Main dishes

Black Bean Cakes

Black Bean Cakes recipe
photo by:kraft
THIS WAS SO GOOD! IMADE BEEF TACOS WITH IT. IT'S A KEEPER!!!
posted by
chiquita1726
on 9/18/2006
time
prep:
45 min
total:
1 hr
servings
total:
4 servings
Magazine Acquisition

What You Need

1/4
cup  oil, divided
1
 red pepper, finely chopped
1
 onion, finely chopped
2
cans   (15 oz. each) black beans, rinsed
1
Tbsp.  GREY POUPON Hearty Spicy Brown Mustard
1/2
tsp.  ground cumin
2
Tbsp.  flour
2
Tbsp.  chopped fresh parsley, divided
15
 saltine crackers, finely crushed (about 1 cup)
1/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT 2 Tbsp. oil in large skillet on medium-high heat. Add peppers and onions; cook 5 to 7 min. or until crisp-tender, stirring occasionally. Stir in beans, mustard and cumin. Add flour; mix well. Cook 2 to 4 min. or until thickened, stirring occasionally. Remove from heat; stir in 1 Tbsp. parsley. Cool slightly.

SHAPE into 12 cakes, using about 1/4 cup bean mixture for each. Coat with cracker crumbs.

HEAT remaining oil in same skillet. Add bean cakes; cook 3 to 5 min. on each side or until golden brown on both sides and heated through. Serve topped with sour cream and remaining parsley.

Kraft Kitchens Tips

Serving Suggestion
Serve this meatless entrée with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Substitute
Prepare using RITZ Crackers.
Make Ahead
Prepare bean mixture and shape into cakes as directed. Refrigerate until ready to use. Coat with cracker crumbs, then cook as directed.
K:45574v1 :74046
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