How To make Mexican Bean Cake
1/3 c Butter or margarine
3/4 c Sugar
1 Egg
2 c Unseasoned pinto bean puree*
2 ts Vanilla extract
1 c Flour
1 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground allspice
2 c Peeled and diced apple
1 c Raisins
1/2 c Chopped nuts
1 1/2 c Icing sugar (optional)
Milk or fruit juice "Mexican meals don't usually include cake, but this one
made with bean puree and lots of fruit and spices:
would fit right in with Mexican food!" Jean's Beans by Jean Hoare page 112. BEAN PUREE Start with 1 cup of dried beans or a bit more if using large white limas and you plan to take off the skins. Extra bean puree may be frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off soaking water. Cover with fresh cold water, bring to a boil for 10 min, reduce heat and simmer about 30 min until tender. Drain. Remove lima bean skins and discard any hard beans. Grind through a foodmill, puree in a blender or food processor. You may have to add a bit of liquid saved from the cooking process to get the mixture moving. Force the puree through a sieve about 1/4 cup at a time if you want a very smooth puree. Puree only keeps a day
or two in fridge so freeze any that you are not going to use for the recipe. Preheat oven to 350F. Grease and flour the bottom only of a 9x13 inch rectangular pan. Cream butter with sugar. Add egg and beat well. Blend in bean puree and vanilla. In a separate bowl, combine flour, baking soda, salt, and spices. Mix with the apple, raisins, and nuts. Add dry ingredients and fruit to creamed mixture and blend well. Pour batter into prepared pan and bake 35-45 min or until cake tests done when tried with a toothpick.
Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still-warm cake. Keep in the refrigerator. (My notes - I would make this again but leave off the glaze as it is quite sweet.) Shared by Elizabeth Rodier, reposted Nov 93.
How To make Mexican Bean Cake's Videos
Spanish Vegetable & Bean Rice | So Good you Won´t Miss the Meat
EPISODE 581 - How to Make Spanish Vegetable & Bean Rice | Empedrado Murciano Recipe
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Bean Cakes | Burkina Faso
Try a simple meal from Burkina Faso.
crsricebowl.org/recipe/bean-cakes
Mexican Rice Recipe | Easy One Pot Meal | How To Make Mexican Rice | Kanak's Kitchen
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Many of you requested for a quick Mexican rice recipe, so here's the recipe for you. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
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INGREDIENTS:
1.5 cups Basmati rice
2 tbsp oil
1 tbsp finely chopped garlic
1 onion
Different coloured capsicums
1/2 cup green peas
1/2-1 cup tomato puree
Salt
Black pepper
1/2 tsp cumin powder
1/2 tsp red chilly powder
1 tsp red chilly flakes
1 tsp oregano
1-2 tbsp tomato sauce
2.5 cups water
Corns
1/2 cup boiled kidney beans/rajma
Spring onions
Chillies/jalepeno
Fresh coriander
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Black Bean Cakes | Norton Eats from Norton Healthcare
Canned beans are an amazing start to endless dishes. Filled with protein and fiber, they are little nutrition powerhouses! This recipe is a perfect summer dish that can be used in several ways. Serve with sauce, as a burger on a bun or on top of a Mexican rice bowl with guacamole and sour cream. It doesn’t get any easier or healthier than this! Enjoy!
Recipe – Black Bean Cakes – Makes 8 cakes
3 tablespoons olive oil, divided
4 green onions, diced
2 teaspoons minced garlic
1 teaspoon cumin
1 teaspoon chili powder
2 14.5oz cans black beans, drained and rinsed
½ teaspoon salt
1 egg, lightly beaten
½ cup plain bread crumbs (try whole wheat or gluten free variety)
Sauce: ranch and hot sauce
*Could also serve as a burger on a bun with cheese and toppings or over-top a Mexican rice bowl with quac and sour cream.
Heat 1 tablespoon olive oil in small skillet over medium heat. Cook green onions until softened. Stir in garlic, cumin and chili powder. Cook until fragment, about 30 seconds. Transfer to a large bowl. Stir in black beans, and mash with a fork. Add salt, egg and bread crumbs. Mix well. Divide up into 8 patties.
Heat 2 tablespoon olive oil in large skillet over medium heat. Pan-fry patties until slightly crispy on each side.
Serve with sauce, as a burger on a bun with cheese and toppings or on top of a Mexican rice bowl with guacamole and sour cream.
Nutrition per patty: 178 calories | 6.7g fat | 0.9g saturated fat | 509mg sodium | 22g carbohydrate | 7g fiber | 7.8g protein
Pinto Bean Cake
We saw the reel by B. Dylan Hollis, and we just had to make the infamous Pinto Bean Cake. Did his reel intrigue you as much as it intrigued us? Watch this episode and find out if the cake is as good as he makes it seem. Happy Eating!
Cuban Black Bean Cakes / Red Mesa Grill / Boyne City Michigan
Chef Justin Gibbert demonstrates how to prepare the Red Mesa Grill's famous Cuban Black Bean Cakes. This item has been on the menu for the 12 years, is served with a Roasted Corn Salsa, red bell pepper cream, and jalapeno cream.