Northwest Wine - Online Magazine
Black-Bean Cakes With Lime-Peppered May
This should yield about 4 servings. Great appetizer whether you are a vegan or not. Makes 4 servings.
Here's what you do:
For the Black-Bean Cakes:
1) Preheat the oven to 300°F.
2) Place the beans on paper towels to soak up the excess moisture. Bake the beans on a cookie sheet for 20 minutes.
Let cool.
3) In a food processor, combine the beans, margarine, cilantro, shallots, garlic, Creole seasoning, breadcrumbs, salt, and pepper. Refrigerate for 1 to 2 hours.
4) Form the bean mixture into patties.
5) Heat the oil in a skillet over medium heat. Fry the cakes for 4 minutes, until browned and crispy, then flip and cook on the other side. Drain on paper towels. Serve with the Lime-Peppered "Mayo."
For the Lime-Peppered 'Mayo'
Mix the vegan mayonnaise, the lime juice, and the jalapeño in a bowl. Season with the salt and pepper and refrigerate until ready to serve.
Source: Hema Bhatter at VegCooking.com
Wine Pairings
This dish is spicy but not hot, so most of the big reds you love will go well here. Syrah, Zinfandel, Merlot work fine but so would a Rosé. Hot and spicy foods often clash with big tannins but since this dish is full of flavor instead of heat, a well balanced red will work perfectly.
Ingredient List
Here's what you need:
For the Black-Bean Cakes
30 oz. cooked black beans,
rinsed and drained
2 Tbsp. vegan margarine,
softened (try Earth Balance brand)
2 Tbsp. chopped cilantro
2 Tbsp. chopped shallots
2 tsp. minced garlic
2 tsp. Creole seasoning
1/4 cup breadcrumbs
1/4 cup canola oil
Salt and pepper, to taste
For the Lime-Peppered 'Mayo'
1 cup vegan mayonnaise (try Vegenaise)
1 1/2 tsp. fresh lime juice
1 jalapeno pepper, minced
Salt and pepper, to taste
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