Recipe: Spicy Black Bean Cakes

Beans are a delicious, nutritious and economical staple in diets around the world. When I was growing up, dinner might have been a giant pot of beans with a plate of hot, crispy cornbread topped with butter and molasses. Cucina povera of the American South.

This dish is almost as simple as a pot of beans, but with a spicy Southwestern inspiration. Use your favorite brand of canned beans and think about something wonderful to go on the side. Some cilantro lime rice? An avocado salad? Maybe a slaw with lime juice and cumin? Make it something simple and you'll have a delicious meal probably worthy of guests.

Recipe: Spicy Black Bean Cakes

You might worry that the uncooked sweet potato would add an unfavorable texture to the patties, but as long as it's nicely shredded, it will cook just fine in the allotted time. I adapted this recipe from one from Martha Stewart.

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (yielding about 2 cups)
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs (I use panko.)
1 lime, quartered plus more for garnish if you want.

Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook the onions until softened, 5 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a big yellow bowl.

Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.

Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin cookie-style spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Squeeze fresh lime over them after you take them from the oven.

Mangez!

Economical

Everyone is feeling the pinch these days, so I thought I would post one of my favorite and most economical meals: mujadara or, Lebanese lentils and rice. This is a dish I have blogged about before, it's the Friday special at Byblos in Wichita, KS and I ordered it at every opportunity. But, other than one restaurant in Chicago, it's not really something you see on menus at Middle Eastern places. It's kind of one of those basic, homey dishes that is prepared for family, but not considered nice enough for restaurants or big events. But I would like to point out that American's have a yen for la cucina povera and have explored it from Italy (polenta) to the Deep South (greens, chess pie, etc.), so bring on the Lebanese version and let's all dig in.

It's very basic: onion, garlic and cumin are cooked until soft and fragrant; lentils and broth are added and simmered until the pulses begin to soften; rice is added and the whole mixture is simmered until the liquid is absorbed and the whole thing becomes a delicious pot of delicious-ness. Really, I know it probably just sounds 'alright' to you, but the whole is so much greater than the parts. In some versions, the lentils and rice are cooked only until tender and retain their individuality. My preference is for both to begin to breakdown and resemble something more akin to refried beans.

Leftovers are great warmed and topped with a fried egg. (Yes, I will put a fried egg on top of anything and call it improved.) Or, you can roll it up in a pita or tortilla for a quick lunch on the go.

Confession: traditionally, mujadara is served with crispy, fried onions on top. I'm lazy and use French's Fried Onions. I know it's a little trashy, but I am a little trashy and expect that the can of French's Onions I bought appreciates not ending up on a green bean casserole for Thanksgiving. Not that there is anything wrong with green bean casserole.

Recipe: Mujadara
This recipe can be doubled or trippled easily. I usually measure mine out based on the amount of lentils I have. I usually use the entire bag of lentil and an equal amount of rice, happily consuming the leftovers for breakfast (yes!), lunch and dinner for days.

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
4 cups vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain brown rice (parboiled, as below)
Salt and pepper to taste.

For rice: In a small saucepan, bring salted water to boil. Add rice and lower heat to a simmer, cook uncovered for 15 minutes. Drain water and let rice sit until ready to add to lentils.

In a large saucepan or stickpot, heat the olive oil over medium-high heat then add onion and saute until softened. About 5-6 minutes. Add garlic and cumin, stirring constantly for 1-2 minutes while the garlic and spices become frangrant. Add the vegetable broth and lentil, stir to combine. Reduce heat to medium-low and simmer, covered, for ten minutes. Stir occasionally. Add the rice and 1 tsp. salt, and simmer for 15-20 or until the liquid is absorbed. Test for doneness and seasoning, adding more salt and freshly ground pepper.

Let cool slightly and topped with fried onions (from a can or your own if you are less lazy than I am), fresh plain yogurt and tomatoes if you wish.