Black Bean Cakes


2 (12-ounce) cans black beans, drained and rinsed

2 tablespoons fresh cilantro

2 tablespoons minced garlic

1 tablespoon cumin

1 tablespoon chili powder

Salt and pepper to taste

4 dashes hot sauce

3/4 cup cornmeal


Preheat oven to 375 degrees. Put black beans in a food processor or blender and puree until smooth. Combine with all other ingredients except cornmeal. Slowly fold in corn meal until consistency is what you want. Form cakes using a 4-ounce scoop. Dredge in extra corn meal and cook on either a griddle or a cast-iron pan. Sear on both sides and cook in oven for 10 minutes. Serve immediately.

Stephen Harman is the in-house chef at the The Coastal Cupboard in Mount Pleasant. A graduate of the College of Charleston, he has been sous chef at The Mustard Seed locally and at J. Alexander's in Chicago. He was executive chef at Huck's Lowcountry Table on the Isle of Palms.