http://www.care2.com/greenliving/red-bean-cakes-creamy-coconut-sauce.html
Red Bean Cakes with Creamy Coconut Sauce
Beans and rice are an inexpensive and nourishing staple food in many regions of the world. Here they are blended with piquant spices and formed into cakes that are served with a delectable rich coconut sauce.
Rice and beans with a zesty twist–and using canned beans means you can make them in practically no time. Tasty, vegan, and substantial.
2 tablespoons olive oil
1 small red onion, chopped
1 small red bell pepper, seeded and chopped
1/2 cup chopped celery
1 large garlic clove, minced
1/2 teaspoon sweet paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne, or to taste
Salt and freshly ground black pepper
1 1/2 cups cooked or one 15-ounce can pinto, kidney, or other red beans, drained and rinsed
1/2 cup cold cooked white or brown rice
2 tablespoons minced fresh parsley leaves
1/4 cup blanched almonds
1 tablespoon minced shallots
1/2 cup unsweetened coconut milk
1. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic, paprika, thyme, and cayenne. Cover and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper to taste and set aside to cool.
2. In a food processor, combine the beans, rice, parsley, salt, and pepper to taste, and sautéed onion mixture. Pulse to blend, leaving some texture intact. Shape into patties and set aside.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the bean cakes and cook, turning once, until browned on both sides. 7 to 10 minutes total. Reduce the heat to low and keep warm while you prepare the sauce.
4. Place the almonds and shallots in a blender and grind into a paste. Add the coconut milk and salt and pepper to taste and blend until smooth. Transfer to a small saucepan over low heat and cook, stirring, until hot.
5. Transfer the bean cakes to a platter, pour the sauce over them, and serve.
Serves 4.
Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003).
Go to the Source
related stories
-
(37 comments)
-
(3 comments)
-
(4 comments)
Robyn
Melissa
Deepak
Eric
Dave
Dr. Brent
Isha
Susan
Delia
Michelle
Wendy
Megan
Hilary
Ann
Judi
Ronnie
Kelly
Lily
Terri
Betsy
Cait
Andrew
Jana
Annie B.
Veronica
8 comments
add your comment »I grew up eating red bean soup with dumplings that traditionally had pork in it, but vegetarians or non-pork eaters use coconut milk. It has far more "fat" than this recipe. I still eat this way and would savor this recipe with a smile on my face. I have 4 children and weigh 115lbs. Go Yoga!!! Eat good! Chase your kids! Thanks you Annie B for a delicious recipe. Yummmmmmmmmmmm.
send green star | flag as inappropriate
why is this inappropriate?
To save on the fat of the coconut milk I made a dill/cucumber/yogurt sauce that was awsome on the bean cakes. I put everything over rice and it filled my family all day.
send green star | flag as inappropriate
why is this inappropriate?
I will try this recipe and modify it if I feel necessary relative to how I eat. Are we all totally consumed with how much fat, carbs, etc. are in something without being able to eyeball it or to use some restraint in eating? Do you eat in restaurants? Curious about that.
send green star | flag as inappropriate
why is this inappropriate?
Great point, Marion!
send green star | flag as inappropriate
why is this inappropriate?
hey Linda S.
there's more to life than counting carbs and fat. Like wholesome ingredients and enjoying a normal-sized portion of a great meal.
send green star | flag as inappropriate
why is this inappropriate?
I would have preferred seeing the calorie, fat, etc. content like Linda S. says, but even without it, I'm excited about making this recipe. You can get a good idea that it's loaded with protein and "good" fats... a half-cup of coconut milk divided into 4 servings isn't necessarily going to kill your diet. Plus, coconut milk has been reputed as having many health benefits. Sounds like a delicious dish. Pair it with a fresh green salad with a little olive oil and lemon juice and you have a wonderful meal.
send green star | flag as inappropriate
why is this inappropriate?
how do you "blanche" something?? is that when you boil it for a bit and then drop the food into an ice bath??
send green star | flag as inappropriate
why is this inappropriate?
Any recipe that does not give calorie, fat, carbohydrate, etc. content is virtually USELESS.
send green star | flag as inappropriate
why is this inappropriate?
Facebook account: