HOW TO RECIPE: Savory Black Bean Cakes

Soak 2 and 1/2 cups of dried black beans in lightly salted water for 3 hours.

Strain the soaked beans and rinse them under cool water until the water runs clear.

Transfer the rinsed beans to a large cast iron baking dish.

Fill the dish with water until it is about 2 inches over the beans.

Bring the beans to a boil on the stove, then reduce to a simmer.

Add a little salt to the beans while they simmer.

Simmer the beans for 70 minutes.

Smash 6 cloves of garlic to easily remove the peels.

Dice 1 and 1/2 onions.

Heat a large pan over low heat with a little extra virgin olive oil.

Add the sliced onions and a pinch of salt to help release their juices.

Add freshly ground black pepper to the onions.

Use a garlic press to add the smashed garlic to the onions and stir.

Chop fresh flat leaf parsley and add it to the mixture.

Toast whole cumin seeds in a separate pan over low heat until they release their oils.

Grind the toasted cumin seeds with a mortar and pestle.

Once the beans are cooked, strain them and transfer to a bowl while still hot.

Add the cooked onions, garlic, flat leaf parsley, ground cumin, more pink Himalayan salt, and freshly ground black pepper to the beans.

Mix all ingredients together with a wooden spoon.

Use a pastry blender to mash the beans together until combined.

Form the mixture into palm-sized patties and place them on a plate.

Cover the patties with a damp towel if storing in the fridge.

Heat extra virgin olive oil in a pan before adding the bean cakes.

Equipment Needed

Spice Level:

Dietary