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Black Bean Cakes with Roasted Red Pepper Vinaigrette

Overall user rating:    rating
3 visitors have rated this recipe.
  • My husband and I each rated this recipe a 4. I served the bean cakes (topped with the recommended vinaigrette) with grilled salmon. The result was unusual and elegant. I soaked dry beans over night and then followed the recipe to make the cakes. I had no trouble with them being mushy as I read in the other reviews. I will definitely make this recipe again.

    Greenline
  • I agree with the other review. I didn't use the dried beans, I used canned, it cut down the cooking time tremendously, but I experienced the same mushiness. I ended up adding corn meal to make the mixture form into cakes, but the corn meal really altered the flavor and changed the texture. Next time, I will use more beans and maybe add an egg to make it form. Also, I used a potato masher instead of a fork to mash the beans. The recipe could have been shortened by just cooking canned beans with the seasonsings, veggies and enough water to cover the beans. Then cook them until most of the liquid has been absorbed. Allow the mixture to cool, then form into patties. All in all, the flavor of the beans was great!

    Greenline
  • This recipe was time consuming with a poor end result. The black bean "cakes" were not firm enough to hold their shape. I ended up just stirring the beans together in the pan and serving black bean "mush." Although tasty, certainly not worth all the prep effort.

    Greenline