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Black Bean Cakes With Chunky Guacamole And Lime Crema

  • Yield: 6 to 8 first course servings


  • 1/2 pound black beans, cooked until tender, with 2 ham hocks and chicken stock, cooking liquid reserved
  • 1/2 small onion, medium diced
  • 1/2 teaspoon garlic
  • 1 tablespoons chopped cilantro
  • 1 eggs
  • 1/2 cup flour
  • Salt and white pepper
  • Hot sauce
  • 1/2 cup all purpose flour, seasoned with 1/2 tablespoon Creole seasoning
  • 2 tablespoons olive oil
  • 3 ripe avocados
  • Juice of half a lime (or more to taste)
  • 1 tablespoon chopped cilantro
  • 1/2 red onion, minced
  • 1 jalapeno pepper, minced
  • Salt and white pepper
  • Hot sauce
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • Juice of 1 lime
  • Salt and white pepper
  • 1 tablespoon chopped chives


  • BLACK BEAN CAKES: In the bowl of a food processor, puree half of the drained black beans. Add the onion, garlic and cilantro and pulse to combine. (A small amount of bean cooking liquid may be added as needed to puree.) Add the egg and pulse for ten seconds. Transfer mixture to a medium mixing bowl. Add the remaining half of the beans and gradually add the flour until the mixture becomes firm enough to form into a loose ball. Add salt, pepper, and hot sauce. If too thick, adjust consistency with bean cooking liquid. Form cakes using a 4 ounce ice cream scoop. Dredge in seasoned flour prior to cooking. Heat a large non-stick sauté pan to medium heat and add olive oil. Cook black bean cakes for 3 minutes on each side, until golden brown and crispy.
  • CHUNKY GUACAMOLE: In a medium mixing bowl, combine all ingredients. Mash together with a spoon, being careful not to mix too much.
  • LIME CREMA: In a small bowl combine all ingredients.
  • Place a scant 1/4 cup of Lime Crema on a plate, place Bean Cake on top and garnish with a healthy dollop of Guacamole.

Recipe Details