Black Bean Cakes and Eggs

Black Bean Cakes and Eggs

By January 2, 2011

This is a tasty, filling, healthy way to get your day started.

Ingredients

Instructions

Put the shallot and bell pepper in a small saucepan with some olive oil. Saute until soft (about 2-3 minutes).

While the shallot and peppers are cooking, drain the black beans and place in a bowl. Mash the beans using a fork until they are coarsely mashed. Add chili powder, oregano, cumin, and salt. Add the sauteed vegetables and mix thoroughly. The mixture should not be hot when it's fully mixed - if so, let cool until room temperature.

Lightly beat 2 eggs until they are mixed. Add them to the bean mixture and mix thoroughly. When fully mixed, the stuff should have the consistency of a chunky pancake batter.

Heat olive oil on a skillet until hot. Spoon bean batter into skillet to form cakes -- it should take about 2 heaping spoonfulls per cake. Cook until browned on one side and firm enough to stay together when you lift an edge. Flip and finish cooking (cake should be firm but not dried out). Repeat until batter is used up (should yield 4-6 cakes, depending on the size of the cake you're making)

Poach or fry the remaining four eggs. Put an egg on top of each bean cake. Serve with salsa on the side.

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11 Responses to Black Bean Cakes and Eggs

  1. Debbie

    This could be great stuff. I bookmarked your website and am curious what kind of recipes you can think of using the ingredients that are allowed within the 4HB. I think a cake is a great first start, since I’m terribly addicted to everything that starts or ends with ‘cake’. Haha.

    Best,
    Debbie

    • Eric

      Thanks for the email! We should be posting a lot more interesting recipes — we already came across some red lentils that were divine and we’re further refining some homemade taco salad recipes. Keep an eye out, and also please don’t hesitate to send any good recipes you find our way!

      Best,
      –eric

  2. Julie

    This is a handy recipe. The cakes come out very bread-like, something that is very welcome on 4HB. 
    Couple of recommendations:Keep the cakes on the small side, they are more fragile than pancakes, keeping them fairly small will make it easier to handle them.Keep the heat low and don’t rush them. They take a few minutes to cook on the first side on low- med-low heat. High heat will get you burnt/underdone/broken cakes.If you’re in a rush in the morning, make them the night before.If you don’t have shallots, I found 1/4 cup of minced onion works fine. Also, I halve the salt and the flavor is just fine.

  3. Jenee

    Curious–has anyone tried cooking these bean cakes and saving some for later? Do they do well in the fridge and if so, how long do they stay good?

    Thanks!
    Jenee

    • Eric Oliver

      @Jenee You can definitely do a double batch and have enough for all week. You can reheat in the microwave or by cooking on a skillet until warmed through (I like to use a hot skillet and add a little water to it so that they steam a bit). They stay good for 4-5 days, in my experience.

  4. Conny

    How many servings is this recipe? Just getting started so I’m not sure. Thanks for the great site.

    • Eric Oliver

      @Conny This recipe yields two servings: 2 eggs over 2-3 cakes (depending on size) for two people.

  5. Louis

    Hey Guys,

    2 days in and I am looking at food instead of eating junk!

    Some great ideas here for something other than my black beans + eggs + meat diet so far!

    Great stuff – hopefully there are still some residents here?

    Best,

    Louis

  6. Christina

    Hello! These black bean cakes are delicious! Thank you so much for sharing. I am a week and a half into the SCD and have been searching for recipes to break up the monotony of the meals. This was quick and easy and makes enough leftovers for the weeks breakfast.

    • Eric Oliver

      Thanks you so much!! That was our feeling too – the meals can definitely get monotonous 🙂

  7. Keely

    These are great, thanks for posting the recipe.

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