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Title: Red Bean Cakes

2 t olive oil
1 - small red onion, chopped
1 - small red bell pepper, chopped
1/2 C celery, chopped
1 - large garlic clove, minced
1/2 t paprika
1/2 t dried thyme
1/4 t cayenne
0 - salt and pepper
1 1/2 C cooked red beans
1/2 C cooked rice
2 T fresh parsley, minced
1/4 C blanched almonds
1 T shallots, minced
1/2 C coconut milk

Saute the onion, bell pepper, celery, garlic, paprika, thyme, and cayenne in olive oil, covered, for about 10 minutes. Season with salt and pepper and set aside.

In a food processor, combine the beans, rice, parsley, and sauteed onion mixture. Pulse to blend, leaving some texture intact. shape into patties and set aside.

Cook bean cakes in olive oil, turning once, until browned on both sides, 7-10 minutes total. Keep warm

Place the almonds and shallots in a blender and grind into a paste. Add the coconut milk and salt and pepper to taste and blend until smooth. Transfer to a small saucepan over low heat and cook, stirring, until hot.

To serve, pour the coconut sauce over the bean cakes.

From Vegan Planet
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