21 October 2014

Tasty Tuesdays {Cuban Black Beans with Corn Cakes}


At least once a week I try to have a meatless meal for one of our dinners.  Usually this means the traditional pinto beans and cornbread and while that is one that the whole family likes, I sometimes just get tired of it.  I admit that I'm not a fan of eating the same things all the time.  I like variety!  That doesn't always fly with my family ...but I try anyway.

So recently I tried a new meatless meal and absolutely loved it!  As for the family: Vince liked it as well (although I think he would have like a big chicken breast on the side), The Princess like the beans but not the corn cakes, and Mr. B liked the corn cakes but not the beans.  {sigh}

But because I can't let my picky kiddos rule the world, I have to share it with you :)  It was yummy, healthy (well, maybe not the corn cakes), and super fast and easy to prepare!

Cuban Black Beans
2 tsp. olive oil
4 cloves garlic, minced
2 cans black beans, drained & rinsed
1 cup water
1-1/2 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. black pepper
sliced onion
sliced bell pepper
cooked rice for 4
*****
Heat oil in a large skillet over med-hi heat.  
Add garlic; cook for about 1 minute.
Stir in beans, water, cumin, paprika, black pepper, onion, 
and bell pepper.*  
Bring to a simmer; cover and reduce heat.  
Cook for at least 10 minutes (I let my beans simmer for longer), 
until veggies are tender and flavors have blended.
Serve over cooked rice with hot sauce, lime wedges, 
and/or cilantro, if desired.
*Since my kids aren't crazy about onion and bell pepper I sauteed these 
separately and served them on the side for my hubby and me.  

While the beans are simmering, whip up these corn cakes to serve on the side:

Corn Cakes
2-1/2 cups whole kernel corn
3 large eggs
3/4 cup milk
3 tbsp butter, melted
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 cup shredded Cheddar
1 tbsp sugar
1-1/2 tsp salt
1/4 tsp cayenne pepper
*****
In a food processor, combine 1-3/4 cups corn kernels, the eggs, milk, 
and butter; process 3-4 times or just until corn is coarsely chopped.  
In a large bowl stir together flour, cornmeal, cheese, sugar, 
salt, and pepper.
Stir in the remaining corn kernels and the blended corn mixture
 just until dry ingredients are moistened.
Spray a griddle or skillet with cooking spray and heat on high.  
Pour 1/8 cup batter per corn cake onto griddle (let batter spread 
naturally).  Cook cakes in batches, 3-4 minutes or until edges 
begin to brown.  Then flip them and cook 2-3 minutes on the other 
side or until done.  Serve immediately.

Have a great Tasty Tuesday!



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