Tuesday, January 12, 2010

Delicious Black Bean Cakes With Herb Gravy.

This evening we enjoyed black bean cakes with herb gravy. Very good with a green salad and gingerbread for dessert (made earlier in the day). Time for some BBC Blue Planet series, a cup of herbal tea, and bed!

Black Bean Cakes:
*4 cups soaked and cooked black beans or use 2 cans organic black beans
*2/3 cup cooked brown rice
*2 celery ribs, diced
*1 small onion, chopped
*1 carrot, diced
*4 cloves garlic, minced
*2 teaspoons cumin
*1/3 cup organic yellow corn meal
*sea salt and pepper to taste
*olive oil for sauteing

Blend half whole black beans (about 2 cups or 1 can) in cuisinart. Transfer to bowl. Add about 2 cups whole black beans and gently stir with brown rice. Saute celery, onion, carrot and garlic in small amount of olive oil over medium heat until tender. Add to black bean mixture. Mix in remaining ingredients. Form into patties and gently brown in olive oil over medium heat. Meanwhile start on herb gravy...

Herb Gravy:
1 Tbsp. butter or olive oil
2 Tbsp. organic flour or pamela's baking mix
1/4 cup milk or almond milk
1/2 cup fire roasted crushed tomatoes or marinara sauce
2 Tbsp. pesto (optional)
chopped Italian parsley
sea salt

Heat butter or oil over medium heat in a small saucepan. Add flour and whisk. Add milk. Whisk. Stir in remaining ingredients and whisk until heat thickens sauce. Spoon over black bean cakes. Enjoy!

No comments:

Post a Comment