Spicy Black Bean Cakes with Spinach, Red Onions & Tomatoes


I have been wanting to make these for a VERY long time. One of my favorite restaurants back home in the Charleston area, Vickery’s, has these on their menu. They are my go-to. So so soooo good!!!! The combination of spice and the sweetness of the balsamic vinegar are just divine.

You Will Need:

For the cakes…

  • 2 cans (15 ounces each) no salt added black beans, rinsed and drained
  • 1 egg white, lightly beaten
  • 2 tbsp finely minced onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 cayenne pepper (or more if you like…MONICA!)
  • 1/2 tsp garlic powder
  • 1-2 tsp blackened seasoning
  • salt & pepper to taste
  • 4 teaspoons coconut oil, divided

For the garnish…

  • 12 oz uncooked spinach
  • 1 can petite diced PLAIN no salt added tomatoes , drained
  • 1 large red onion, cut into rings about .5 inch thick
  • 1-2 cups Balsamic vinegar (I never measure vinegar so this is an estimate)
  • 1-2 Tbsp olive oil

To cook:

  1. Head olive oil in deep pan over medium heat. Add onions and about 1/4 or 1/2 cup of the vinegar- making sure all of the onions are well coated. Let them sauté until soft – cover the pan and turn the heat to medium low after about 5 minutes. At this point, I put my tomatoes in a bowl and let them soak in some balsamic vinegar for probably 15-20 minutes. Optional.
  2. Turn oven to 200 degrees F (this is so you can keep finished cakes warm) While onions are cooking- prepare the bean cakes. In a large bowl, mash beans with a potato masher. Stir in the egg white, onions, and spices. Shape into eight 2-1/2-in. patties
  3. Heat 2 tsp of coconut oil and add first four cakes. Cook for about 5 minutes on each side or until they are brown on top. If you don’t cook them long enough they WILL fall apart!
  4. While cakes are cooking, check your onions. If they are soft, wilt in spinach with another 1/4 to 1/2 cup of vinegar. Use tongs to make sure leaves are evenly coated. Cover and let wilting finish.
  5. When first batch of the cakes have finishes, transfer them to a foil lined cookie sheet and put them in the oven. Heat remaining coconut oil and cook last 4 cakes.
  6. Add tomatoes to the spinach & onions with any remaining vinegar (or from the bowl if you soaked them). Turn heat to low and cover, letting the veggies finish sautéing together.
  7. Serve 2 black bean cakes on top of a heaping 1/2 cup of veggies. Garnish with fat free (or full fat if you’re so inclined) sour cream and a sprinkle or two of cayenne.
  8. I served these with Sweet & Spicy cucumbers: http://ourbestbites.com/2010/08/sweet-and-spicy-cucumber-slices/



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