Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"Cut the fat, cut the fat."
-Rudiger von Wechmar, German politician

The refrigerator light goes on...

Cooking foods that would usually be fried in a pan with a lot of oil is just as easily done by using a little spray oil and baking at high temperature or broiling. The food tastes better because it's not so greasy.


Black Bean Cakes

Servings: 4 | Serving size: 2 cakes

Cooking Time: 30 Minutes

This recipe can be multiplied by 2.

I would make separate batches to multiply this healthy recipe. These don't keep well after cooking. The batter doesn't keep well.

2 Tbsp white onion
1 cup soft bread crumbs
1 large egg
1 large egg white
2 Tbsp 2% milk
1/4 cup celery
2 Tbsp fresh cilantro
1 cup canned black beans
1/2 cup canned black beans

Mix together the minced onion, bread crumbs, egg, egg white, milk, celery, cilantro and 1 cup of the black beans. Use a fork, mashing and blending until smooth.

Fold in the 1/2 cup whole black beans and chill for at least an hour.

Pat together into 8 cakes each one about 3 inches in diameter and one inch thick.

Preheat oven to 350°F.

Arrange the black bean cakes on a non-stick cookie sheet and place in the oven for 10 minutes. Turn the cakes over and switch the oven to broil. Broil for 4 minutes.

Nutrition Facts

Serving size: 2 cakes

Servings: 4

Amount Per Serving

Calories 155 Calories from Fat 18
% Daily Value
Total Fat 2g 3%
    Saturated Fat 1g 3%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 53mg 18%
Sodium 133mg 6%
Total Carbohydrates 24g 8%
    Dietary Fiber 6g 25%
    Sugars 1g  
Protein 10g  
Vitamin A 3% Vitamin C 1%
Calcium 5% Iron 12%
Vitamin K 4 mcg Potassium 317 mg
Magnesium 54 mg