1/2 lb. dried black beans, rinsed (I used 1 cup)
water for soaking and cooking beans
1/3 c veg broth or liquid for saute
1/2 onion, chopped
2 garlic cloves, chopped
1/2 green bell pepper, chopped
1/2 or 1 jalapeno chili, chopped
1 Tbsp honey or other viscous liquid sweetener
1 Tbsp cider vinegar
1 tsp chili powder
Cover beans with water and soak overnight in heavy pot. Drain. Add enough fresh water to pot to cover beans by 4 inches.
Boil until just tender, about 1 hour.
Heat broth or water in heavy skillet over med. heat. Add onion, bell pepper, garlic and jalapeno. Saute till tender, about 6
minutes. Add onion mixture to beans.
Stir in honey, vinegar, chili powder and cumin. Simmer over low heat till beans are very tender and liquid is absorbed, stirring
occasionally about 45 minutes. The more liquid that gets absorbed, the better off you will be when the mixture has to be
cooked until it dries out. Don't cook out all the liquid though. (Can be made 2 days ahead. Cover and chill)
Puree beans. Season with salt and pepper. Transfer to non-stick skillet. Stir over med. heat until very thick and dry, kind of
mashed potato consistency. Here's where my recipe differed from the posted one. It said that it would take 4 minutes, it took
me over 30 minutes but that may have been since I didn't cook out all the liquid.
Form bean puree into six 2-inch diameter cakes. Spray nonstick pan with PAM-like substance. Heat over med. heat. Cook
cakes till brown, about 4 minutes per side. Be careful turning them over, they don't become solid when they cook.
Works well in that people can choose their own condiments to adjust the spiciness of this dish.