Comida Kraft
Recipe Box

Black Bean and Rice Cakes

3
(4) 3 Reviews
Prep Time
50
min.
Total Time
3
hr.
Servings

8 servings, two cakes each

What You Need

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Make It

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  • 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.

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.

Servings

  • 8 servings, two cakes each

Nutritional Information

Serving Size 8 servings, two cakes each
AMOUNT PER SERVING
Calories 460
% Daily Value
Total fat 19g
Saturated fat 5g
Cholesterol 50mg
Sodium 330mg
Carbohydrate 56g
Dietary fiber 11g
Sugars 5g
Protein 17g
   
Vitamin A 30 %DV
Vitamin C 70 %DV
Calcium 15 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kaytayqt |

    This recipe gets NO STARS for black bean cakes. I followed the directions exactly - the beans were undercooked, everything fell apart in the pan, I had a trashed kitchen and nothing edible to show for it. At least that night. I mixed some eggs in with the fallen apart cakes and gave my husband a 'southwest scramble" for dinner. Not wanting to waste the huge amount of food I just prepared, I packaged my bean & rice mixture up in 2 cup servings with my food saver and threw it all in the freezer. two weeks later I found a ham bone in my freezer. wanting to do something different for dinner, I put it in a pot with this bean mix and enough water to cover it all. after cooking for a while with some added ham meat salt & pepper, this made one of the most AMAZING soups! I tried it again with a chunk of frozen ham meat and another 2 cup portion of this and it was so yummy. My husband is worried because we only have two packets of this left and he loves it so much. I will make this recipe ag

  • apoppalardo |

    Awful! I followed the recipe exactly and they were terrible! They fell apart in the pan and were completely bland. My husband and I were excited to try these as we love black beans, but I would definitely not make these ever again.

  • jenniferrmcveigh |

    This was quite good and very flavorful. You do not need to soak the beans, I just substituted three cans (15 oz) of black beans and it worked great-even the food processor bit! It was so good that we all had between four and six cakes, not the listed two per serving. Definitely recommend this for a great vegetarian meal!

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