Red Bean Cakes With Creamy Coconut Sauce

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.