Black bean cakes

Dietitian’s tip:

You can use canned black beans instead of the dried kind in this recipe. But canned beans often have more salt than home-cooked beans. Rinse and drain canned beans before you use them to help lower the salt.

Number of servings

Serves 8

Diabetes meal plan
DASH diet
Low-sodium
Heart-healthy
Weight management
Plant-based
Meatless
Healthy-carb
Gluten-free
High-fiber

Ingredients

2 cups dried black beans, picked over and rinsed, soaked overnight and drained
4 cups water
8 cloves garlic, chopped
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
2 tablespoons olive oil

Directions

In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low and cover partially. Simmer until the beans are tender, about 60 to 70 minutes. Drain well.

In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once. Cook until warmed and the outsides slightly crisp, about 5 minutes.

Serve right away.