By Mayo Clinic Staff

Dietitian's tip:

You can use canned black beans instead of the dried kind in this recipe. But canned beans often have more salt than home-cooked beans. Rinse and drain canned beans before you use them to help lower the salt.

Number of servings

Serves 8
  1. Diabetes meal plan
  2. DASH diet
  3. Low-sodium
  4. Heart-healthy
  5. Weight management
  6. Plant-based
  7. Meatless
  8. Healthy-carb
  9. Gluten-free
  10. High-fiber

Ingredients

  1. 2 cups dried black beans, picked over and rinsed, soaked overnight and drained
  2. 4 cups water
  3. 8 cloves garlic, chopped
  4. 1/2 cup chopped fresh cilantro
  5. 1/2 teaspoon salt
  6. 2 tablespoons olive oil

Directions

In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low and cover partially. Simmer until the beans are tender, about 60 to 70 minutes. Drain well.

In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once. Cook until warmed and the outsides slightly crisp, about 5 minutes.

Serve right away.

Nutritional analysis per serving

Serving size: 1 cake

  • Total fat 4 g
  • Calories 193
  • Protein 10 g
  • Cholesterol 0 mg
  • Total carbohydrate 30 g
  • Dietary fiber 7 g
  • Monounsaturated fat 2.5 g
  • Saturated fat 0.5 g
  • Trans fat 0 g
  • Sodium 152 mg
  • Added sugars 0 g
  • Total sugars 1 g
  • Polyunsaturated fat 0.5 g
  • Potassium 710 mg
  • Calcium 67 mg
  • Magnesium 82 mg
  • Iron 2.5 mg
Oct. 08, 2024