Santa Fe Black Bean Cake

Restaurant-quality black bean cakes you build from scratch, starting with dried beans cooked with bacon and onion until completely tender, then ground into a smooth paste seasoned with serrano chiles, ancho powder, and cumin. Rolled, flattened, and pan-fried until the outside shatters and the inside stays creamy.

The meat grinder or food mill step is what gives these cakes their refined texture. A food processor works in a pinch, but you’re after a smooth paste, not a chunky mash. Drain the beans well before grinding. Excess liquid makes the paste too wet to hold its shape when you flatten it.

Rolling into golf ball-sized portions and pounding between waxed paper to ⅛ inch thick is the technique that makes these special. Thin cakes cook fast on high heat, developing a crisp shell in about a minute per side. They should slide freely in the pan when ready. If they stick, they need more time.

The sour cream, salsa, and cilantro garnish aren’t optional. The cool cream, bright salsa, and fresh herbs balance the rich, smoky bean cake underneath.

Chef Tips

• Cook the beans until they’re very soft, past al dente. They need to mash into a smooth paste
• Season the paste aggressively. Beans absorb a lot of seasoning, so taste and adjust
• Use a well-seasoned or nonstick pan. These stick to stainless steel
• Work with wet hands when rolling the balls to prevent sticking

Variations

• Use duck stock instead of chicken for an even richer, more savory bean flavor
• Swap pancetta for the bacon for a more Italian-Southwestern fusion
• Top with pickled red onions and crumbled queso fresco instead of sour cream