Southwestern Bean Cakes

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• 2 (15 ounce) cans beans, rinsed and drained
• 1/4 cup vegetable broth
• 2 tablespoons fresh lime juice
• 3 tablespoons cilantro leaves, minced
• 1 small jalapeno chile, stemmed, seeded, and minced
• 2 teaspoons chili powder
• 1/4 cup cornmeal (or more)
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper

Recipe

• 1 place the beans, broth, and lime juice in a large bowl. use a potato masher to mash the mixture into a course puree. stir in the cilantro, chile, chili powder, and salt and pepper to taste.
• 2 stir in 1/4 cup cornmeal. if the mixture is too sticky to handle, stir in more cornmeal until you can shape the mixture with your hands.
• 3 shape the mixture into eight 3-inch cakes.
• 4 heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering. add the bean cakes and cook until nicely browned, about 4 minutes. carefully turn the cakes and drizzle the remaining 1 1/2 tablespoons oil around the edges of the pan. continue cooking until the bean cakes are nicely browned on the se4cond side, about 3 minutes. serve immediately.