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Black Bean Rice Cakes
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Black Bean Rice Cakes

3 Hr(s)
50 Min(s) Prep
2 Hr(s) 10 Min(s) Cook
Soak the beans overnight to make these tender, flavorful Black Bean Rice Cakes. Trust us when we say these Black Bean Rice Cakes are worth it!
What You Need
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8 servings
Original recipe yields 8 servings
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
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Let's Make It
1
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.
2
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.
3
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.
4
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.
Kitchen Tips
Tip 1
Cooking Know-How
See our on-line video, Cooking Dried Beans, for tips on cooking perfect beans!
Tip 2
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.
Tip 3
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.
Nutrition
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 330mg
14%
Total Carbohydrates 56g
20%
Dietary Fibers 11g
39%
Sugars 5g
10%
Protein 17g
34%
Vitamin A
30%
Vitamin C
70%
Calcium
15%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, two cakes each
* 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.
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