MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Bean Cakes With Creamy Coconut Sauce
Categories: Beans
Yield: 4 Servings

2 tb Olive oil; divided
1 sm Red onion; chopped
1 sm Red bell pepper;
- seeded & chopped
1/4 c Celery; chopped
1 cl Garlic; minced
1/2 ts Sweet paprika
1/2 ts Dried thyme
1/4 ts Cayenne; or to taste
Salt
Black pepper; freshly ground
1 1/2 Cooked pinto, kidney, or
- other red beans -OR-
15 oz Can beans; rinsed & drained
1/2 c Cooked white or brown rice;
- cold
2 tb Fresh parsley; minced
1/2 c Raw cashews; soaked for at
- least 3 hours or up to
- overnight, then drained
1/2 c Unsweetened coconut milk;
- up to 3/4 c

Heat 1 tb olive oil in a large skillet over medium heat. Add the
onion, bell pepper, celery, garlic, paprika, thyme, and cayenne.
Cover and cook, stirring occasionally, until softened, about 10
minutes. Season to taste with salt & pepper.

In a food processor, combine the beans, rice, parsley, salt & pepper
to taste, and all but 1/3 cup of the sauteed onion mixture. Set
aside the 1/3 cup of onion mixture for the sauce. Pulse the bean and
rice mixture to combine well, leaving some texture intact. Shape the
mixture into 4 patties. If the mixture is too soft, add a small
amount of oats, bread crubs, or ground nuts.

Heat the remaining 1 tb olive oil in a large skillet over medium
heat. Add the bean cakes and cook, turning once, until browned on
both sides, 7 to 10 minutes total. Reduce the heat to low and keep
warm while you prepare the sauce.

In a blender or food processor, combine the drained cashews and
reserved 1/3 cup onion mixture and grind into a paste. Add 1/2 cup of
the coconut milk and salt & pepper to taste, and blend until smooth.
If a thinner sauce is desired, add a little more coconut milk.
Transfer to a small saucepan over low heat and cook, stirring, until
hot. Transfer the hot bean cakes to a platter, pour the sauce over
them, and serve.

Recipe by Vegan Planet by Robin Robertson

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