Black bean cakes packed with hot sauce and herbs give this dish a Mexican touch. Make everything except the fried eggs in advance and just reheat, assemble, and serve for your next brunch.
What to buy: Dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
Game plan: The avocado crema can be made a couple of hours ahead; just cover tightly and refrigerate until ready to serve.
The black bean cakes can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, place on a baking sheet and warm in a 375°F oven for 15 minutes.
We prefer to serve the black bean cakes with fried eggs—the crispy edges of the eggs nicely complement the soft texture of the cakes. But poached eggs work well, too.
This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.
- 1Heat the oven to 300°F and arrange a rack in the middle. Place cornmeal in a shallow dish and set aside.
- 2Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in the bowl of a food processor fitted with a blade attachment. Pulse until ingredients are incorporated and beans are broken down but some whole beans remain, about 15 pulses. Stop the processor and scrape down the sides of the bowl with a rubber spatula during processing.
- 3Form 6 (3-inch) patties and dust each patty on both sides with cornmeal. Place on a baking sheet.
- 4Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes. Place 3 patties in the pan and fry until golden, about 3 to 5 minutes. Flip and repeat on the second side. Return patties to the baking sheet and place in the oven to keep warm. Repeat with remaining patties.
For the avocado crema:
- 1Place all ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth. Season with salt.
- 1Place bean cakes on serving plates. Top each with a fried egg and 2 tablespoons of the crema.