                Coyote Cafe's Black Bean Cakes
                    (32 2-ounce patties)

1.5 lbs black beans (not fermented Chinese beans)
1 medium onion, chopped
6 cups chicken stock
2 small yellow chilies, seeded and chopped
1.5 Tbs chili powder
1.5 Tbs ground cumin
1 Tbs kosher salt
1.5 tsp black pepper
1 tsb crushed red pepper flakes

-- Garnish --
sour cream
salsa

Rinse black beans; soak in water overnight. Drain beans. In a heavy, 3
quart saucepan, saute the onion over medium heat (supposedly, they did
not use butter or oil in this recipe). Add beans and enough chicken
stock to cover the mixture. Add chiles and seasonings. Cook over medium
heat for about 1.5 hours until beans are tender. Remove from heat and
let mixture cool. Work mixture in food processor until smooth. (I used a
potato masher so that I would get a chunky version.) Mixture now may be
refridgerated for up to three days. Spoon bean mixture onto non-stick
grill surface and flatten with fingers to form patties. Cook bean cakes
on each side for about 1 minute or until lightly browned. Garnish with
sour cream and salsa.

