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Black Bean Cakes

  • Prep Time: 10 Minutes (Total Time: 20 Minutes)
  • Serving Size: 4
  • 1/4 cup Oil, Divided
  • 1 Medium Red Pepper, Finely Chopped (about 1 Cup)
  • 1 Medium Onion, Finely Chopped (about Three Fourth Cup)
  • 2 cans Black Beans, Drained, Rinsed
  • 1 tablespoon GREY POUPON Dijon Mustard
  • 1/2 teaspoon Cumin
  • 2 tablespoons Flour
  • 2 tablespoons Chopped Parsley, Divided
  • 15 PREMIUM Saltine Crackers, Crushed
  • 1/4 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • HEAT 2 Tbsp. of the oil in large skillet on medium-high heat. Add peppers and onions; cook 5 to 7 min. or until crisp-tender, stirring occasionally. Add beans, mustard and cumin; mix well. Stir in flour. Cook 2 to 4 min. or until thickened, stirring occasionally. Remove from heat; stir in 1 Tbsp. of the parsley. Cool slightly.

    SHAPE evenly into 12 cakes, using about 1/4 cup of the bean mixture for each cake. Coat with crushed crackers.

    HEAT remaining 2 Tbsp. hot oil in same skillet. Add bean cakes; cook 3 to 5 min. on each side or until golden brown on both sides and heated through. Serve topped with the sour cream and remaining 1 Tbsp. parsley.


    Serving Suggestion

    Serve this meatless entree with a crisp, mixed green salad.


    Prepare as directed, using RITZ Crackers.