Global Gourmet

Crispy Black Bean Corn Cakes



Crisp patties of mildly seasoned black beans, crunchy on the outside, smooth and soft on the inside. These are quick and easy to prepare and make an extraordinarily appetizing first course or side dish. Unlike some recipes for fried bean cakes that tend to fall apart when cooked, these hold their shape well because of the cooked cornmeal, or polenta, used to bind them.

  • 1 cup water
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 2 cups cooked black beans, drained*
  • 2 pickled jalapeños, stemmed and seeded
  • 2 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • 4 tablespoons corn oil

*NOTE: see the recipe for Basic Black Beans or use your own recipe. I have not yet tried canned black beans with this, but I believe that, drained, they would work just as well.


Heat the water over medium-high heat in a small sauce pan until boiling. Slowly stir in the cornmeal and salt in a slow steady stream, so as to avoid lumps. Heat, stirring constantly, about 3 minutes, or until the cornmeal has cooked through and forms a solid mass away from the sides of the pan.

In a food processor, add the beans, cooked cornmeal, jalapeños, garlic, and cumin. Process just until a roughly chopped paste is formed.

Place a sheet of waxed paper on your work surface. Spoon the bean mixture out into about 10 portions. Place another sheet of waxed paper on top and flatten the bean portions into 1/2-inch thick patties, smoothing the sides by hand, if necessary.

Heat 2 tablespoons corn oil in a large skillet over high heat. Place 5 bean patties about 2-inches apart onto the hot oil. Cook 3 minutes on one side, or until crisp and crusty. Flip the patties over and cook the other side until crisp. Drain on paper towels. Continue with the remaining batch of patties, adding more oil if necessary.

Serving Suggestion:
Serve topped with a dollop of sour cream and Pico de Gallo or other fresh salsa.


©1996, Katherine Heyhoe. All rights reserved.

Global Gourmet
Copyright © 1995—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home