Red Bean Cakes With Creamy Coconut Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Vegan Planet. Ingredients:
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, to taste |
salt |
fresh ground black pepper |
1 1/2 cups cooked beans |
1/2 cup cold cooked white rice or 1/2 cup cooked brown rice |
2 tablespoons minced fresh parsley leaves |
1/4 cup blanched almond |
1 tablespoon minced shallot |
1/2 cup unsweetened coconut milk |
Directions:
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.
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