Beans are great protein substitute and loaded with fiber and nutrients. If using canned beans with added salt, be sure to rinse and drain beans to help remove excess sodium.
2 cups dried black beans, picked over and rinsed, soaked overnight and drained
4 cups water
8 cloves garlic, chopped
1/2 cup fresh cilantro, chopped
1/2 teaspoon salt
2 tablespoons olive oil
In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low, cover partially and simmer until the beans are tender, about 60 to 70 minutes. Drain well.
In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour.
In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once, until warmed and the outside is slightly crisp, about 5 minutes. Serve immediately. Serves 8.
Nutritional analysis per serving (serving size: 1 cake): 150 calories, 4 gm fat (1 gm saturated fat, 2.5 gm mono) 0 mg cholesterol, 140 mg sodium, 21 gm carbohydrate, 4 gm fiber, 8 gm protein