Black Bean Cakes

From Vegetarian Cooking for Everyone, by Deborah Madison

Basic Beans:

• 1 1/2 c dried black beans, sorted and rinsed
• 2 t fresh or dried epazote, or pinch asafetida
• 1/2 onion
• 1/2 t dried oregano
• salt

• 1 T vegetable oil
• 1/2 onion, minced
• 1 t chipotle chile in adobo
• 1 c chopped tomatoes
• 4 sprigs cilantro
• salt

• 2 t ground cumin
• 1/2 c grated smoked cheese (e.g., gouda)
• 1/2 c chopped cilantro
• salt
• juice of 1 lime
• vegetable oil
• flour and cornmeal

• sour cream
• sprigs of cilantro
• Papaya Salsa

1. Cover beans with 6 c water, boil hard for 10 minutes, skimming off foam. Add epazote, onion, and oregano. Simmer, partially covered, 45 minutes, until beans are partially tender. Add 1 t salt and cook until completely tender, 15-30 more minutes.
2. Heat the oil in a saucepan, add onion and saute to soften. Add beans, chile, tomatoes and cilantro, and simmer for 15-30 minutes. Add water if needed. Taste for salt.
3. Drain the beans in a colander, then roughly mash them. Add cumin, cheese, cilantro, and lime juice and salt to taste. Refrigerate at least 15 minutes.
4. Form into 12 cakes, 1/2 thick. Dust with flour and put on waxed paper. Return to refrigerator to firm.
5. Heat oil in a heavy skillet. Dust cakes with cornmeal, then fry on medium heat until crusty, about 8-10 minutes/side. Keep warm if necessary in 200 degree oven.