Butterbean Cakes

Name: Butterbean Cakes
Ingredients: 2 cups dried white lima beans; 1 clove garlic, crushed, plus 3 teaspoons minced garlic; 1/2 cup chopped red onion; 2 tablespoons kosher salt, divided; 2 tablespoons lemon juice; 8 dashes hot sauce; 2 teaspoons minced onion; 1 tablespoon pepper; 1/2 pound feta cheese; 2 leeks, white part only, sliced; 2 red bell peppers, sliced; 2 green or yellow bell peppers, sliced; 1 cup bread crumbs; Olive oil, for sauteing; Sauteed vegetables, for serving

15 ingredients

10 steps

Ingredients

2 cups dried white lima beans
1 clove garlic, crushed, plus 3 teaspoons minced garlic
1/2 cup chopped red onion
2 tablespoons kosher salt, divided
2 tablespoons lemon juice
8 dashes hot sauce
2 teaspoons minced onion
1 tablespoon pepper
1/2 pound feta cheese
2 leeks, white part only, sliced
2 red bell peppers, sliced
2 green or yellow bell peppers, sliced
1 cup bread crumbs
Olive oil, for sauteing
Sauteed vegetables, for serving

Directions

1

Preheat oven to 350 degrees F.
2

Place beans in a saucepan, cover with water, and bring to a boil.
3

Add 1 clove crushed garlic, red onion, and 1 tablespoon salt and simmer until tender.
4

Drain excess water and let beans cool.
5

In a large bowl, combine cooked beans, lemon juice, hot sauce, remaining garlic, onion, remaining salt, pepper, feta, leeks, bell peppers, and bread crumbs.
6

Form mixture into approximately 20 (4-ounce) patties.
7

Heat oil in a large skillet over high heat.
8

In batches, saute patties until browned on both sides.
9

Transfer to the oven and finish cooking for 10 minutes.
10

Top bean cakes with sauteed vegetables and serve.