Black Bean Cakes

Directions

1. 1
   Sort and rinse the beans.
2. 2
   Cover with plenty of water and soak overnight, or quick soak by boiling for 5 minutes, covering and letting sit for an hour.
3. 3
   Drain well and combine in a large saucepan with 6 cups of stock, carrot and celery.
4. 4
   Bring to a boil and then simmer over low heat until they are tender, about 1 1/2 hours.
5. 5
   Add more stock if liquid falls below the surface of the beans.
6. 6
   Pour into a colander and let drain about 2 hours.
7. 7
   They must be thoroughly dry.
8. 8
   Puree 3 cups of the beans in food processor, combining with the pepper, chile powder, cumin, jalapeno cilantro and salt.
9. 9
   Mixture will be stiff and dry.
10. 10
    Form into 4 equal balls.
11. 11
    Press each ball between 2 sheets of waxed paper into a disk about 1/8 inch thick and 5 inches in diameter.
12. 12
    Heat oil in large (preferably non-stick or well seasoned cast iron).
13. 13
    Put cakes in without crowding.
14. 14
    Do in batches if necessary, using more oil.
15. 15
    Cook 2 minutes on each side.
16. 16
    Garnish with cilantro sprigs.
17. 17
    Serve with sour cream and salsa.