These flavorful treats need no advance thought because the beans are already cooked. The cakes contain the pantheon of traditional Southwestern ingredients—including chili powder, chiles, and cilantro.
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 jalapeño or serrano chiles, seeds and ribs removed, and chopped
2 tablespoons chili powder
11/2 tablespoons ground cumin
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup chopped fresh cilantro
1/2 cup water
Salt and freshly ground black pepper to taste
3 cups vegetable oil for frying
For dipping:
1 cup Creamy Chipotle Sauce or bottled salsa
1. Heat olive oil in a heavy large skillet over medium-high heat. Add onion, garlic, and chiles and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add chili powder and cumin and cook, stirring constantly, for 1 minute. Add black beans, cilantro, and water. Bring to a boil and simmer mixture, stirring frequently, for 3 minutes.
2. Transfer mixture to a food processor and puree. Scrape mixture into a mixing bowl, and season to taste with salt and pepper. Form mixture into 1-inch balls, and refrigerate for 30 minutes, tightly covered with plastic wrap. Heat oil in a saucepan over medium-high heat to a temperature of 375°F.
3. Add black bean balls, being careful not to crowd the pan. Cook black bean balls for 3 minutes, or until browned. Remove black bean balls from the pan with a slotted spoon, and drain well on paper towels. Serve immediately, accompanied by a bowl of Creamy Chipotle Sauce for dipping.
Note: The black bean balls can be prepared for frying up to 1 day in advance and refrigerated, tightly covered. They can also be fried in advance; reheat them in a 400°F oven for 5 to 7 minutes, or until hot and crusty again.