With the winter wrapping up (I hope) it was time to dust off the big grill and put the grill pan back into the cupboard for a few months. I had a couple of thick cut, bone-in, pork chops to grill, but for this dinner I wanted to do something a little bit different to go along with the bar-b-que pork.
While mashed potatoes are a standard accompaniment for this sort of dish, I decided to try make spicy black bean cakes for this one.
Black Bean Cakes
1 14.5 oz can Black Beans (I prefer Goya)
1 4.5 oz can Diced Green Chilies
1 cup masa (or all purpose flour)
Salt and Pepper to taste
I started a can of black beans in a 3qt pan and added 2 Tbsp of drained diced green chilies (canned) and salt and pepper. In hindsight I should have drained the black beans first, so if you're going to make this at home please do that. I cooked the mix down until it had gotten soft and then mashed it. While the mix was cooling some, I put the flour on a clean plate and started a pan over medium high heat. Once cool enough to handle I then shaped the bean mixture into patties and then dragged them through the flour to give a light outside coating. I put a thin layer of oil into the pan, enough so that the patties would fry a bit, and then cooked the patties, flipping after about 5 minutes to allow both sides to get crispy.
Try it and enjoy!
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