Black Bean And Rice Cakes

  • Prep Time: 50 Minutes (Total Time : 3 Hours)
  • Serving Size: 8
  • 2-1/2 cups Dried Black Beans, Soaked 8 To 10 Hours
  • 1/4 cup Oil, Divided
  • 1 Large Red Pepper, Chopped
  • 1 Onion, Chopped
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Salt
  • 2 cups Cooked Brown Rice
  • 1 Egg, Lightly Beaten
  • 1/2 cup PLANTERS Walnut Pieces, Toasted
  • 1 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • DRAIN beans from soaking liquid; place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or until beans are tender. Cool beans in their cooking liquid; drain. Set aside.

    HEAT 2 Tbsp. of the oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 10 min. or until crisp-tender. Stir in cumin and salt; cook 1 min. Transfer to food processor; cover. Process until well blended.

    ADD beans and rice; cover and pulse until beans are coarsely chopped. Transfer mixture to large bowl. Stir in egg until well blended. Add walnuts; mix lightly. Cover and refrigerate 2 hours or until chilled.

    SHAPE rice mixture into 16 cakes, using about 1/4 cup of the rice mixture for each cake. Heat remaining 2 Tbsp. oil in large nonstick skillet on medium-high heat. Add rice cakes in batches; cook 5 min. on each side or until lightly browned on both sides. Serve each cake topped with 1 Tbsp. of the sour cream.


    How to Soak Dried Beans

    Rinse dried beans and remove any unwanted particles, such as stones or leaves. Place rinsed beans in large bowl; cover with about 3 qt. (12 cups) water. Let beans soak at room temperature 8 to 12 hours. Then, drain and use as directed.


    Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream