• Ingredients: 38
  • Serves: 12

Black bean cakes with black beans, rinsed and soaked, olive oil, more for frying, green bell pepper, chopped, onion, chopped, small jalapeño, chopped, garlic, minced, honey, cider vinegar, chili powder, ground cumin, all-purpose flour, for dusting, salt and freshly ground pepper, sour cream, for garnish, cilantro, for garnish.


  • 1 lb. black beans, rinsed and soaked
  • 2 tbsps. olive oil, more for frying
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 small jalapeño, chopped
  • 1 tbsp. garlic, minced
  • 2 tbsps. honey
  • 2 tbsps. cider vinegar
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • All-purpose flour, for dusting
  • Salt and freshly ground pepper
  • Sour cream, for garnish
  • Cilantro, for garnish


  • 2 tbsps. olive oil
  • 1 lb. spicy Italian sausages, casings removed
  • 1 cup chopped onion
  • 3 large garlic cloves, chopped
  • 2 tsps. dried oregano
  • 1/4 tsp. dried crushed red pepper
  • 1 28-ounce can crushed tomatoes with added puree
  • 1 14 1/2-ounce can diced tomatoes with green pepper and onion


  • 1 1/2 cups fresh basil leaves
  • 1 15-ounce container plus 1 cup part-skim ricotta cheese
  • 1 1/2 cups grated mozzarella cheese
  • 3/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper


  • 12 no-boil lasagna noodles from one 8-ounce package
  • 3 cups grated mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Nonstick olive oil spray

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 1. Place the beans in a medium pot. Cover with 1/2-inch cold water. Bring to a boil, and reduce the heat to simmer.

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  2. Step 2 Cook, stirring occasionally, until very tender, about 30 minutes. Add water if necessary while cooking to keep the beans submerged.
  3. Step 3 2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add onion, peppers, and garlic.

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  4. Step 4 Cook until soft, 2 to 3 minutes. Add to beans. Add honey, cider vinegar, chili powder, and cumin. Season with salt and pepper.

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  5. Step 5 Continue cooking, stirring frequently, until beans have absorbed water and broken down, 10 to 15 minutes more.

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  6. Step 6 3. Remove beans from the heat. In a food processor fitted with the blade attachment puree until smooth.

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  7. Step 7 Return mixture to the cooking pot. Over medium heat, cook the beans, stirring often, until dry. Transfer to a bowl, and set aside until cool enough to handle, about 10 minutes.
  8. Step 8 4. Using lightly floured hands, shape about 1/3-cup of bean mixture into a cake about 3 inches wide and 1/2 inch thick.
  9. Step 9 5. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Without crowding, place bean cakes in pan and cook until browned, about 2 minutes per side.

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  10. Step 10 Repeat with remaining mixture, wiping out skillet between batches and adding oil as needed. Serve 2 cakes per person.

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