1 1/2 lb Black beans (not fermented
-chinese beans)
1 md Onion; chopped
6 c Chicken stock
2 sm Yellow chilies; seeded
-and chopped
1 1/2 tb Chili powder
1 1/2 tb Ground cumin
1 tb Kosher salt
1 1/2 ts Black pepper
1 ts Crushed red pepper flakes
GARNISH
Sour cream
Salsa
Che Wong, Phoenix/Tempe, che.wong@tempe.vlsi.com
Coyote Cafe’s Black Bean Cakes (32 2-ounce patties):
Note: Here is a recipe for the bean cakes. It is from the Coyote Cafe that
used to be in Scottsdale, AZ. Alas, their lease expired and they decided
not to find another place.
🙁
This recipe was published in the Nov. 29, 1989 edition of “The Phoenix
Gazette” newspaper. At the restaurant, they would serve 4 of these bean
cakes as an order of appetizer. The sour cream and salsa is served on the
side. A fresh (versus a cooked style) salsa seems to work best with these
bean cakes. Cilantro is also a good flavor to have with these.
Rinse black beans; soak in water overnight. Drain beans. In a heavy, 3
quart saucepan, saute the onion over medium heat (supposedly, they did not
use butter or oil in this recipe). Add beans and enough chicken stock to
cover the mixture. Add chiles and seasonings. Cook over medium heat for
about 1.5 hours until beans are tender. Remove from heat and let mixture
cool. Work mixture in food processor until smooth. (I used a potato masher
so that I would get a chunky version.) Mixture now may be refridgerated for
up to three days. Spoon bean mixture onto non-stick grill surface and
flatten with fingers to form patties. Cook bean cakes on each side for
about 1 minute or until lightly browned. Garnish with sour cream and salsa.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
8 Servings
