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Main dishes

Black Bean and Rice Cakes

Black Bean and Rice Cakes recipe
photo by:kraft
50 min
3 hr
8 servings, two cakes each
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what you need

cups  dried black beans, soaked 8 to 10 hours
cup  oil, divided
large  red pepper, chopped
 onion, chopped
Tbsp.  ground cumin
tsp.  salt
cups  cooked brown rice
 egg, lightly beaten
cup  PLANTERS Walnut Pieces, toasted

Make It

DRAIN beans from soaking liquid; place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or until beans are tender. Cool beans in their cooking liquid; drain. Set aside.

HEAT 2 Tbsp. of the oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 10 min. or until crisp-tender. Stir in cumin and salt; cook 1 min. Transfer to food processor; cover. Process until well blended.

ADD beans and rice; cover and pulse until beans are coarsely chopped. Transfer mixture to large bowl. Stir in egg until well blended. Add walnuts; mix lightly. Cover and refrigerate 2 hours or until chilled.

SHAPE rice mixture into 16 cakes, using about 1/4 cup of the rice mixture for each cake. Heat remaining 2 Tbsp. oil in large nonstick skillet on medium-high heat. Add rice cakes in batches; cook 5 min. on each side or until lightly browned on both sides. Serve each cake topped with 1 Tbsp. of the sour cream.

Kraft Kitchens Tips

Cooking Know-How
See our on-line video, Cooking Dried Beans, for tips on cooking perfect beans!
Use a Blender
If you don't have a food processor, blend cooked peppers, onions, cumin and salt with an electric blender instead. Transfer to a large bowl. Add the beans and rice; mash together with a potato masher. Stir in walnuts and egg, then continue as directed.
Make Ahead
Mix rice mixture and shape into cakes as directed. Wrap tightly and freeze up to 1 month. Thaw in refrigerator before cooking as directed.
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