Roast Salmon with Green Beans and Black Bean Cakes

The unanaimous decision on these was: Good but not great, but they could be great.

They need cilantro in the cake, and a little more heat. I used the bell/jalapeno combo rather than the poblano because there weren't any when I went grocery shopping and I didn't want to make a special trip. Maybe next time I will...

I was a little unsure about what creamy beans look like, but other than that this recipe is not super difficult but it is time consuming. Make sure you start these EARLY. Chris and I ended up giving up on night one and saving the pureed beans for the next day.

The only tricky thing about these is actually cooking them. If you've ever made fried mashed potato pancakes you know how tricky it is. It requires a lot of patience, needless to say Chris got a little frustrated. :p Make sure when you're cooking these you cook them on true medium and ROTATE them before you flip them to ensure they are cooked evenly. The only thing that holds this guys together is the crust that forms from frying so unless you want just a gooshy mess, take your time, rotate, flip, rotate and then finish them in the oven.

What I am really excited about for this recipe is making Huevos Rancheros without a tortilla. I think some eggs, shrimp cheese and salmon would be FANTASTIC on these with or without heat. If you try it let me know how it goes, I might do it this weekend. If you have any questions about roasting salmon or cooking green beans leave a comment.

Bottom line: 3.7 Stars with Potential for a solid 4.5
Black Bean Cakes:
1/2 pound black beans, picked clean and rinsed
1 tablespoon olive or corn oil, plus more for frying
1 small yellow onion, finely chopped
1 small green bell or poblano pepper, finely chopped
1 jalapeño, chopped (if not using poblano)
1 garlic clove, minced
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper
Flour, for dusting cakes
Sour cream and cilantro sprigs, as garnish

Black Bean Cakes:
Place the black beans in cold water to cover. Soak overnight, or for at least 1 hour. Drain, rinse, place in a large pot, and cover with fresh cold water. Bring to a boil, skim the foam, then simmer over low heat for about 1 hour. Add more water, if necessary, to keep the beans covered.
Meanwhile, heat the 1 tablespoon oil over medium-high heat in a large skillet. Add the onion, peppers, and garlic and cook for 2–3 minutes. Add the vegetables, along with the honey, vinegar, chili powder, and cumin, to the beans and continue to simmer. When the beans are quite soft and are starting to break down, season with salt and pepper. Continue to cook until the beans are creamy.
Remove the bean mixture from the heat and strain, reserving the liquid. Puree in a food processor, then transfer to a baking sheet. Spread the puree evenly and let it cool completely. Form the puree into little cakes shaped like hockey pucks (use about 1/2 cup per cake). The consistency is perfect if it is moist enough to gather into a ball, but not so wet that the mixture sticks to your hands.
Preheat the oven to 400°F. To finish the cakes, lightly dust them with flour. Heat a medium skillet (lightly coated with oil) over medium-high heat. Sauté the cakes just long enough to get a nice crust on each side. When ready to serve, place them on baking sheets in the oven to warm through. Garnish with a dollop of sour cream and a sprig of cilantro.