Southwestern Bean Cakes

(from justveggingout.com)

I had a bunch of leftover canellini beans, which I had cooked overnight in the slow cooker, for Tuscan tuna & bean salad (a summer staple). But after having 2 meals of same, was looking to utilize the remains - and voila!

These were excellant - I tweaked the recipe ever so slightly, and next time would up the cilantro content, and add an onion component - shallots or green onions. I highly recommended serving them with a side of PC tomatillo sauce - delicioso! Also served with a simple side salad, with a lemony dressing.

2 15-oz cans canellini beans, rinsed and thoroughly drained
¼ cup chicken (or veggie) broth
Juice from 2 limes
3 tbsp fresh cilantro leaves, chopped
1 tsp minced jalapeno pepper (add more for extra heat)
2 tsp chili powder (I also added a tsp of cumin)
s & p
1 cup (at least) cornmeal or polenta (I had some fine semolina, which was perfect - I also pressed the patties into more to create a nice crispy crust)
olive/flax oil

Combine beans, broth, and lime juice in a large bowl. Mash the beans using a potato masher (my masher is crap, I used a hand mixer).

Stir in the cilantro, jalapeno, and spices. Stir in 1/4 cup of cornmeal. Continue stirring in more cornmeal in small amounts until you can form the mixture into 3-inch cakes.

Heat 1 tablespoon of the oil in a pan over medium heat. Add the bean cakes and cook until browned, approximately 4 minutes per side. (Add more oil to the pan if necessary.) Serve immediately w/ lime wedges and sprinkled cilantro.