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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Bean Cakes With Creamy Coconut Sauce
 Categories: Beans
      Yield: 4 Servings
 
      2 tb Olive oil; divided
      1 sm Red onion; chopped
      1 sm Red bell pepper;
           - seeded & chopped
    1/4 c  Celery; chopped
      1 cl Garlic; minced
    1/2 ts Sweet paprika
    1/2 ts Dried thyme
    1/4 ts Cayenne; or to taste
           Salt
           Black pepper; freshly ground
  1 1/2    Cooked pinto, kidney, or
           - other red beans -OR-
     15 oz Can beans; rinsed & drained
    1/2 c  Cooked white or brown rice;
           - cold
      2 tb Fresh parsley; minced
    1/2 c  Raw cashews; soaked for at
           - least 3 hours or up to
           - overnight, then drained
    1/2 c  Unsweetened coconut milk;
           - up to 3/4 c
 
  Heat 1 tb 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 to taste with salt & pepper.
  
  In a food processor, combine the beans, rice, parsley, salt & pepper
  to taste, and all but 1/3 cup of the sauteed onion mixture. Set
  aside the 1/3 cup of onion mixture for the sauce. Pulse the bean and
  rice mixture to combine well, leaving some texture intact. Shape the
  mixture into 4 patties. If the mixture is too soft, add a small
  amount of oats, bread crubs, or ground nuts.
  
  Heat the remaining 1 tb 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.
  
  In a blender or food processor, combine the drained cashews and
  reserved 1/3 cup onion mixture and grind into a paste. Add 1/2 cup of
  the coconut milk and salt & pepper to taste, and blend until smooth.
  If a thinner sauce is desired, add a little more coconut milk.
  Transfer to a small saucepan over low heat and cook, stirring, until
  hot. Transfer the hot bean cakes to a platter, pour the sauce over
  them, and serve.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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