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Main dishes

Black Bean and Rice Cakes

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

2-1/2
cups  dried black beans, soaked 8 to 10 hours
1/4
cup  oil, divided
1
large  red pepper, chopped
1
 onion, chopped
1
Tbsp.  ground cumin
1
tsp.  salt
2
cups  cooked brown rice
1
 egg, lightly beaten
1/2
cup  PLANTERS Walnut Pieces, toasted
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream

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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