By Mayo Clinic Staff

Dietitian's tip:

For convenience, use canned black beans instead of the dried variety in this recipe. Although canned beans typically contain more sodium than home-cooked beans, you can rinse and drain them before use to help lessen the amount of sodium.

Number of servings

Serves 8


    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.

Nutritional analysis per serving

Serving size :1 cake

  • Total fat 4 g
  • Calories 150
  • Protein 8 g
  • Cholesterol 0 mg
  • Total carbohydrate 21 g
  • Dietary fiber 4 g
  • Monounsaturated fat 2.5 g
  • Saturated fat 1 g
  • Sodium 140 mg
Sept. 01, 2009