Black Bean Cakes with Tomatoes and Spicy Yogurt Sauce



  • 2 (15 ounce) cans low sodium black beans, drained and rinsed
  • 2 large tomatoes, seeded and chopped
  • 1/2 cup bell pepper, chopped (any color will do)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup green onion or scallion, chopped
  • 2 large garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 cup all purpose unbleached flour plus more as needed
  • Canola oil or vegetable oil for cooking
  • Salt and fresh ground pepper to taste


  1. In a medium-sized mixing bowl, add all ingredients accept oil.
  2. Mix until well combined.
  3. Separate about 1/3 of the mixture into a small mixing bowl.
  4. Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.
  5. Stir to completely combine. Adjust seasoning with  salt and fresh ground pepper.
  6. If the mixture is thin, then slowly add more flour 1 tablespoon at a time until its thick enough to for a ball and stay that way.
  7. Place a large sauté pan over medium high heat.
  8. When the pan is up to temperature add about 4 tablespoons of oil.
  9. Portion out golf ball sized patties and carefully place them in the hot oiled sauté pan.
  10. Working in batches, cook bean cakes until crisp and golden brown on both sides.
  11. Lightly flatten cakes with a spatula during the cooking process.
  12. Drain hot bean cakes on a paper towel.
  13. Continue cooking until all bean cake batter is done.
  14. Keep cakes warm in a 250° oven until ready to serve.


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