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from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

Makes 16 bean cakes
 The New Basics Cookbook

2 cups dried black turtle beans, well rinsed
2 ham hocks
6 cloves garlic
2 bay leaves
Cilantro (fresh coriander) stems, tied in a bunch about 1-inch thick
2 quarts water
Salt and freshly ground black pepper, to taste
4 tablespoons olive oil
2 tablespoons clarified butter*

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1. Place the beans, ham hocks, garlic, bay leaves, and cilantro stems in a large heavy flameproof casserole. Add the water and bring to a boil. Reduce the heat, and simmer until the beans are tender, 1 hour and 20 minutes.
2. Drain the beans and remove the ham hocks, garlic, bay leaves, and cilantro. Transfer the beans to a food processor, and purée.
3. Season the purée with salt and pepper, and form it into 16 small cakes. Refrigerate, loosely covered, until ready to use, but at least 1 hour.
4. To cook the bean cakes, heat the oil and butter in a large heavy skillet. Add the cakes a few at a time, and sauté over medium heat until heated through, 2 minutes on each side. Use a metal spatula to turn them, as the cakes are a bit delicate to handle.
*FreshDirect note: To make clarified butter, simply melt butter over low heat in a small saucepan, allowing the water and milk-solids to sink to the bottom. Pour off the butter-fat and reserve. Discard water and milk-solids. You may need to skim some solids off the surface of the clarified butter.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Goya Dried Black Beans - $1.89/ea
  Smoked Ham Hock - $2.19/lb
 Standard Pack
Earliest Delivery Tue 7/23
  Peeled Garlic - $4.99/ea
 approx. 8oz
  Cilantro - $1.49/ea
 approx. 4oz
You May Already Have
  Spice Supreme Bay Leaves - $1.29/ea
  La Baleine Fine Sea Salt - $4.69/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
  Bertolli Classico Olive Oil - $13.69/ea
 25.5fl oz
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
Estimated Total:  
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