Black Bean Cakes: Love Loaves

Black Bean Love Loaves

These tasty black bean cakes were delicious over arugula and drizzled with a little bit of tahini dressing!

Black Bean Love Loaves


  • 1/4 c chopped onion
  • 1 T olive oil, plus extra to grease the pan
  • 1/2 c bulgur
  • 1 c water
  • 1 c canned black beans, rinsed and drained
  • 1 1/2 T mushroom soy sauce
  • 3/4 c raw pecans
  • 2 garic cloves, minced
  • 1/2 c cilantro sprigs
  • 3/4 t ground cumin
  • 1/4 t cayenne pepper

Cooking Directions

  1. Preheat the oven to 350F.

  2. Cook the onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat stirring occasionally, until golden, 5 to 7 minutes. Add the bulgur and water and cook, covered, over low heat until water is absorbed – 15 to 18 minutes. Transfer to a bowl and stir in the beans and soy sauce.

  3. Pulse your bulgur mixture, pecans, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. If you have a tiny food processor like I do, doing this in batches is fine, even doing the ingredients separately and mixing them in the bowl will totally work!

  4. Press the mixture into an oiled heart shaped mini loaf pan. You can use a Texas muffin pan or other mini loaf pan, if you don’t have a heart shaped one. Bake for 20 minutes.

If your pan isn’t heart shaped, you can try to mold the cakes by hand while they’re still warm. Just be gentle! They’re a little bit fall-aparty until they cool slightly.

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