Makes 4 servings
Plant-forward recipes aren’t always vegetarian, but they may use flavorful meats in a supporting role, just like the chorizo in these black bean cakes. For a full vegetarian version, leave out the chorizo and add 1/2 teaspoon (or more, to taste) of chile powder for a little zest. You can substitute plant-based yogurt for the Greek yogurt, if you like.
Ingredients
- 1 cup dried black beans
- 4 cups low-sodium vegetable broth
- 3/4 teaspoon kosher salt
- 1/2 ounce chopped Spanish-style chorizo sausage
- 1/4 cup diced onion
- 2 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1/2 teaspoon cumin seed, toasted and ground
- 1/2 teaspoon chili powder
- 1 egg white, lightly beaten
- 2 teaspoons fresh lime juice
- 1 tablespoon chopped cilantro
- 1/3 cup cornmeal
- 2 tablespoons olive oil
- 3 tablespoons nonfat Greek yogurt
- 3/4 cup Tomato Salsa (recipe below)
Directions
- In a medium pot, soak the beans for 8 to 12 hours in enough cold water to cover by 3 inches.
- Drain the beans and simmer in the chicken broth with 1/2 teaspoon of the salt until tender, about 1 hour. Start to check doneness of the beans after 40 minutes. The beans should absorb almost all the broth. Add more broth if necessary.
- In a medium sauté pan, cook the chorizo over low heat until the fat just begins to render, 5 to 8 minutes. Add the onion, garlic, and jalapeño and sauté until the onion start to brown. Add the cumin and chili powder and sauté until aromatic.
- Mash the beans and combine with the egg white, lime juice, cilantro, the remaining 1/4 teaspoon salt, and the chorizo mixture. Form the mixture into small cakes and lightly dust with the cornmeal.
- Heat the olive oil in a large sauté pan over medium high heat. Sauté the cakes until golden brown on each side, 2 to 3 minutes. Keep warm.
- Serve with the yogurt and tomato salsa.
Tomato Salsa
Makes 1 cup
Ingredients
- 3/4 cup peeled, seeded, and chopped tomato
- 1/2 jalapeño, seeded and minced
- 1/4 cup minced red onion
- 1/4 cup minced yellow bell pepper
- 1 tablespoon sliced green onion
- 1 tablespoon chopped cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Kosher salt
Directions
- Combine all the ingredients. Cover and chill for several hours, allowing the flavors to develop. Taste and adjust seasoning to taste.
Chef’s Note: Although fresh tomatoes are the best choice, good-quality, low-sodium, canned whole plum tomatoes may be substituted. The seeds and juice of the tomatoes may be reserved and used as a flavor enhancement in braised dishes.
