Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
beth@mindsinc.comBlack Bean Pancakes with Corn Salsa and Roasted Red Pepper SauceIngredients (use vegan versions): 2 cans prepared black beans
1/4 cup plain bread crumbs
1 red onion, chopped
1/4 cup chopped fresh cilantro
2 jalepeno peppers, seeded and chopped
4 cloves of garlic, minced
4 red bell peppers
1 cup roasted corn
3 tablespoon chopped cilantro
1/3 cup chopped red onion
1/4 lime juice
Directions:Roast fresh red peppers under broiler until skin is blackened. Seal peppers in an air tight bowl, or plastic bag for 20 minutes and then peel off skin. Drain both cans of black beans and then mash them using fork or blender. Chop cilantro, onion, jalepeno pepper and mix into black beans. Add vegan breadcrumbs and mix well. Season with salt and pepper to taste. Lightly oil a saute pan and drop large spoonfuls of batter when pan is smoking hot. Flatten batter with spatula. Cook pancakes two minutes on each side.
For Corn Salsa: To roast corn, drain well if frozen, place in dry, hot saute pan and saute until browned. Combine one chopped jalepeno, 3 T. cilantro, 1/3 c. onion, and roasted fresh or frozen corn with lime juice. Chill.
For Red pepper Sauce: Puree peeled and seeded red peppers, add salt and pepper to taste. Keep warm in a sauce pan until needed. If sauce is too thick, thin with soy milk if desired.
Assemble by spooning about 1/4 cup of red pepper sauce on plate. Top with 3-4 pancakes. Garnish with the roasted corn salsa.
Serves: 4
Preparation time: 20 minutes
This is right up my alley!!! I can't wait to try it! Thanks!
Archived comment by:
jake@coastalnet.com
I made this last night, and it was a feast! Beautiful as well! I served it with the Mexican Tortilla Soup recipe that is listed under New Recipes in March. Yum. I wasn't sure about the quantity of lime juice, it only said 1/4 lime juice. Also, the next time I would make the corn salsa the night before so it would have time to chill after the browning. I think it would save time, since all the chopping seemed to take awhile. But well worth the effort.
Archived comment by: beth
i don't like making bean burger/pancake things (but i tried anyway and failed as usual), howe'ver the corn salsa and roasted
red pepper sauce are out of this world!!!! the sauce goes great on burritos!!!!!!
Archived comment by: anne
As a garlic fan, the quantity of garlic in this recipe is appealing; howe'ver, the instructions fail to mention its purpose?
Archived comment by: matt
I have made this twice now and it was delicious. To save time, although it may alter the taste slightly, you can buy the roasted peppers sold in jars. I put the garlic in the black bean mixture.
Archived comment by: cindy
Yippie! Made these for dinner last night. They were terrific. Sure took me a lot longer than 20 minutes though. Iv gots lots of red sauce left over. What else is this sauce used with?
Archived comment by: ron
This was absolutely delicious. And one of the prettiest meals I've evr made. Its well worth the effort!!!
Archived comment by: beth
Cilantro is not a taste that I am fond of. Is there something else that I can substitute?
Archived comment by: mary
What a wonderful find. Howe'ver, the recipe could be organized a little differently because it takes much longer than 20 minutes from a-z--for example, prepare the corn salsa and pepper sauce ahead of time. I used 1/4 c. key lime juice and it was divine. A combination of peppers also works (reds are not always availalbe). I'm always looking for nutritious and appealing veg dinners for when my daughter comes home from college and this was a huge!! hit.
Archived comment by: tracy
you call for 4 cloves minced garlic in the ingredients but neglected to advise if it should be added to the bean mixture, the salsa or the pepper sauce. I would add some of the garlic to the beans and some into the corn salsa. Prep time is def longer than 20 mins.
Archived comment by: kathy
Everything was very tastey! I had a hrad time making the bean cakes (but I have never been to good at that). I am excited about finding all these great vegan recipes!
Archived comment by: jenny1255
This was fantastic! It turned out picture perfect. I used fresh parsley instead of cilantro.
Archived comment by: dharmabum22
Kudos to whoever created this recipe - its pretty amazing. Dont be discouraged by the work its definately worth it. The rustic tasting black bean pancakes it heavenly alongside the sweet red pepper sauce and the tart/sweet corn salsa. I've made this for my boyfriend who is the fussiest eater I've EVER encountered and he thought it was amazing. No only is it delicious but looks so good on the plate - very gourmet. Whenever I've served it to people they've always been taken aback and gasped wow!
Archived comment by: veggie2004
WOW. The separate flavors of the black bean cakes, the sweetness of the red pepper sauce, and the heat of the salsa blend together in a way that perfectly pleases the palate. One question -I'd like the pancakes a bit crunchier. Mine kept falling apart in the skillet. Any suggestions? I tried increasing the bread crumbs with no luck.
Archived comment by: skyeautumn
Very tasty! Some advice: First, for the novice cook, make sure the red peppers are blackened on all sides - it will make the peeling easier. Second, to make things that are closer to pancakes than a crumbly mess, I made balls slightly smaller than my fist out of the bean mixture, and then flattened them once they were on the pan.
Archived comment by: spixie
This was wonderful. I added 1/2 teaspoon of cumin and 1/8 teaspoon ground chipotle powder to the black bean mixture. I also ended up with a lot of extra sauce. But no matter...its great on grilled polenta! Thanks for the recipe. Its a favorite!
Archived comment by: nancyk212
takes longer than 20 mins and im an experienced cook.. suggest roasting the peppers first,, 3 is plenty for this amount of patties... then make the salsa , a little vinegar enhances the flavor, lastly if you flatten the bean ball mixture w/ the flat of your hand and put in a very hot pan the mixture stays together better... also i put the garlic in both the bean mixture and the salsa ... the recipe left this out - you're gonna love these!!
Archived comment by: karengail
What if you allow the black bean mixture to set overnight or for at least a couple of hours? Would that help the cakes stay together?
Archived comment by: blufaerie
Super tasty! I added 1 egg equivalent of Ener-G to the cakes, and they stayed together just fine. I personally think there's a bit too much onion in them--that's all I can taste now after eating them. Also, for the red pepper sauce--I simply took a jar of Trader Joes roasted red peppers and pureed them--way easier. Next time I make them, I may try broiling the cakes just in the interest of crunchier crusts and less oil. But super delicious--these now have a permanent spot in my rotation!
Archived comment by: smags
Excellent! I added a dollop of guacamole on top. Next time instead of making the pancakes, I will just heat up the bean mixture and use it for a filling in a romaine lettuce leaf taco.
Archived comment by: arivera
