Name: Black Bean Cakes                             Serves: 6
                                             
7 Tbs olive oil
2 Tbs flour
1/3 cup chopped onion
2 cloves garlic
1/3 cup chopped sweet red pepper
1/3 cup chopped sweet green pepper
1 tsp Cumin
1/8 tsp Cayenne pepper
Salt and pepper
2 cans black beans, drained, rinsed
1 tsp chopped cilantro
1 beaten egg
bread crumbs
sour cream
chopped parsely

Heat 2 Tbs oil in pan, add flour and stir to make roux. Set aside.
Make sofrito by sauteeing onions, garlic and peppers in 2 Tbs oil to
soften. Add cumin, cayenne pepper and beans and simmer for a few minutes.
Add roux and simmer to thicken for a few minutes.
Let cool. Salt and pepper to taste. Add chopped cilantro.
Shape in patties on waxed paper and refrigerate to harden
for a few hours. (see note below)
Heat remaining oil. Brush patties with egg, dredge in bread crumbs
and fry in oil for 3 minutes on each side until brown.
Top each cake with dollop of sour cream and chopped parsely.


Note: The cakes sometimes fall apart in the sautee pan when you turn them.
If this is a problem, try this. Instead of sauteeing them place the cakes on
a baking pan lined with parchment paper. Brush the paper with olive
oil, place the cakes on the paper, brush the tops with oil and bake for
about 20 minutes or until they brown.