Southwestern Bean Cakes

Name: Southwestern Bean Cakes
Ingredients: 2 (15 ounce) canscannelleni beans, rinsed and thoroughly drained; 14 cup vegetable broth; 1 lime, juice of; 3 tablespoons fresh cilantro leaves, chopped; 1 teaspoon minced jalapeno pepper (add more for extra heat); 2 teaspoons chili powder; salt & freshly ground black pepper; 1 cup cornmeal or 1 cup polenta; extra virgin olive oil

9 ingredients

10 steps

Ingredients

2 (15 ounce) canscannelleni beans, rinsed and thoroughly drained
14 cup vegetable broth
1 lime, juice of
3 tablespoons fresh cilantro leaves, chopped
1 teaspoon minced jalapeno pepper (add more for extra heat)
2 teaspoons chili powder
salt & freshly ground black pepper
1 cup cornmeal or 1 cup polenta
extra virgin olive oil

Directions

1

Add the cannellini beans, vegetable broth, and lime juice in a large bowl.
2

Mash the beans using a potato masher.
3

Next, stir in the cilantro, pepper, and chili powder.
4

Add salt and pepper to taste.
5

Stir in 1/4 cup of cornmeal.
6

Continue stirring in more cornmeal in small amounts until you can form the mixture into 3-inch cakes.
7

Heat 1 tablespoon of the oil in a pan over medium heat.
8

Add the bean cakes and cook until browned, approximately 4 minutes per side.
9

(Add more oil to the pan if necessary.)
10

Serve immediately.