Recipe

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• 2 tbsp 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 tsp sweet paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne , to taste
• salt
• fresh ground black pepper
• 1 1/2 cups cooked beans
• 1/2 cup cold cooked white rice
• 2 tbsp minced fresh parsley leaves
• 1/4 cup blanched almond
• 1 tbsp minced shallot
• 1/2 cup unsweetened coconut milk

• 1 The beans can be pinto, kidney, or other red beans or you can use one 15 ounce can of these. They should be cooked.
• 2 Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the next 7 ingedients. Cover and cook, stirring occasionally, until softened, about 10 minutes. Season with the salt and the pepper to taste. Set aside to cool.
• 3 In a food processor, combine the beans, rice, parsley, and sautéed onion mixture. Season with the salt and pepper if needed. Then pulse to blend. Do not make a paste. You want some texture. Then shape into patties and set aside.
• 4 Heat the remaining olive oil in a large skillet over medium heat and add the bean cakes and cook until browned. Turn and cook until browned on the other side. 7 to 10 minutes total. Reduce the heat to low and keep warm while you prepare the sauce.
• 5 Place the almonds and shallots in a blender and grind into a paste then add the coconut milk and season if needed. Blend until smooth. Transfer to a small saucepan over low heat and cook, stirring, until hot.
• 6 Transfer the bean cakes to a platter, pour the sauce over them, and serve.