Red Bean Cakes with Creamy Coconut Sauce

[Guest guest]

Red Bean Cakes

with Creamy Coconut Sauce

 

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, or to taste

Salt and freshly

ground black pepper

1 1/2 cups cooked or one 15-ounce can pinto, kidney, or

other red beans, drained and rinsed

1/2 cup cold cooked white or brown

rice

2 tablespoons minced fresh parsley leaves

1/4 cup blanched

almonds

1 tablespoon minced shallots

1/2 cup unsweetened coconut milk

 

 

Heat 1 tablespoon of the olive oil in a large skillet over medium heat.

Add the onion, bell pepper, celery, garlic, paprika, thyme, and cayenne. Cover

and cook, stirring occasionally, until softened, about 10 minutes. Season with

salt and pepper to taste and set aside to cool.

In a food processor, combine

the beans, rice, parsley, salt, and pepper to taste, and sautéed onion mixture.

Pulse to blend, leaving some texture intact. Shape into patties and set aside.

 

Heat the remaining 1 tablespoon olive oil in a large skillet over medium

heat. Add the bean cakes and cook, turning once, until browned on both sides. 7

to 10 minutes total. Reduce the heat to low and keep warm while you prepare the

sauce.

Place the almonds and shallots in a blender and grind into a paste.

Add the coconut milk and salt and pepper to taste and blend until smooth.

Transfer to a small saucepan over low heat and cook, stirring, until hot.

 

Transfer the bean cakes to a platter, pour the sauce over them, and serve.

Serves 4.