As the weather heats up, a lighter meal is always welcome. Chad and I love to make black bean cakes for a quick summer dinner. We pair them with with a simple green salad, sweet potato fries (Trader Joe’s our are favorite!) and a summer ale, like Bell’s Oberon.
Black Bean Cakes (makes 3 large cakes)
1 can black beans
1/2 Bell peper diced
1/2 sweet onion diced
1-2 cloves garlic diced
1/3 cup Panko crumbs
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
Preheat oven to 400. Drain and rinse black beans and dump into a medium size mixing bowl. Mash the beans with a fork (do not over mash, it’s ok to leave some beans whole). Next, add the diced pepper, onion and garlic, Panko crumbs, egg and spices to the beans. Mix together and form cakes with your hands. Place them in a sprayed glass baking dish. Cook for 10-12 minutes and then turn the cakes over and bake for an additional 12 minutes. Add your favorite toppings and enjoy!
What is your favorite summer dish?