2 cups BLACK BEANS, cooked as directed

2 tablespoons bacon grease

1 tablespoon sour cream

1 tablespoon fresh cilantro, minced

1 tablespoon fresh basil, minced

vegetable oil, for frying



Tomato and green chili relish


Pour the beans and their liquid in a mixing bowl or into a food processor fitted with the metal blade. Add the bacon fat, sour cream, cilantro and basil. Mash or process until pureed enough for the beans to be formed into cakes.


Heat the oil in a large skillet over medium heat. Shape the puree into cakes and sauté on both sides until warmed. Serve bean cakes with one or both of the relishes and sour cream.