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Ingredients
- 1 med. onion, minced fine
- 6 c. chicken stock
- 2 sm. jalapeno chilies, seeded & minced
- 1 1/2 tbsp. chili pwdr
- 1 1/2 tbsp. grnd cumin
- 1 teaspoon cocoa pwdr
- 1 tbsp. salt 1 teaspoon crushed red pepper flakes
- Lowfat sour cream Salsa
Directions
- Rinse the black beans, picking out stones, and soak in water overnight. Drain beans. Saute/fry onion over medium heat in a heavy saucepan. Add in beans and chicken stock to cover. Add in the chilies and seasonings. Cook over medium heat for about 1 1/2 hrs or possibly till the beans are tender. Remove from heat and cold. Place bean mix in a food processor and pulse till cold. This mix can be refrigerated for up to 3 days.
- Place a non-stick pan over medium heat, or possibly you can brush a saute/fry pan lightly with extra virgin olive oil. Form bean mix into balls the size of a golf ball. Flatten to create patties. Cook bean cakes on each side for about a minute or possibly till lightly browned. Garnish with lowfat sour cream and salsa, along with a sprig of fresh cilantro.
- Makes about 24 patties.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1561g | |
| Calories 228 | |
| Calories from Fat 48 | 21% |
| Total Fat 5.61g | 7% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9377mg | 391% |
| Potassium 1693mg | 48% |
| Total Carbs 29.18g | 8% |
| Dietary Fiber 12.3g | 41% |
| Sugars 8.44g | 6% |
| Protein 18.6g | 30% |
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