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Black Bean Cakes

by Mary Sacks

Black Bean Cakes Recipe

Using brown rice in this dish eliminates the need for breadcrumbs, making these black bean cakes gluten-free.


  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 1 jalapeno, seeded and chopped
  • ¾ cup cooked brown rice
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. finely chopped fresh cilantro, plus leaves for serving
  • 2 large scallions, coarsely chopped
  • ¼ tsp. ground cumin
  • coarse salt and ground pepper
  • Accompanying Sauce
  • ½ cup plain low-fat yogurt
  • 1 Tbsp. fresh lime juice
  • salt and pepper to taste


  • Preheat oven to 450°F. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into 8 3-inch wide patties, (to freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)
  • Brush a rimmed baking sheet with oil; place in over to heat, 5 minutes. Carefully place patties on the hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.
  • Meanwhile, in a small bowl, combine yogurt, cilantro and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves

Food for Thought

  • This recipe makes enough to serve 4 as a main course.
  • Because this is a rice/bean combination it can take the place of a small steak for breakfast with eggs.
  • RC No Added MSG Roasted Southwest Vegetable Base is a great item to season these cakes. If you do, make sure you taste test. You probably only need ½ the jalapeno and none of the cumin or salt.


  • 4

Mary Sacks
Mary Sacks


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