Instructions: To make the sauce: In a blender or food processor, combine the tomatoes, tomato paste, cilantro, garlic, and hot-pepper sauce. Process until smooth. Refrigerate.

To make the bean cakes: Coat a 10" no-stick -skillet with no-stick spray and set over medium-high heat. When the skillet is hot, add the onions and garlic. Cook and stir for 3 minutes, or until the onions are soft but not browned. Spoon into a medium bowl.

Add the beans, Parmesan, chili powder, and hot-pepper sauce. Stir well to combine, then mash with a fork. With your hands, press the bean mixture into 12 cakes about /2" thick. Coat the top and bottom of each cake with the cornmeal. Place the cakes on a plate and cover. Refrigerate for 1 hour.

Coat a 10" no-stick skillet with no-stick spray and set over medium-high heat. When the skillet is hot, add the cakes. Cook in batches, if necessary, to avoid crowding. Cook for 3 minutes. Turn and cook for 2 minutes, or until golden brown. Top with the sauce.

To freeze, place the bean cakes on tray and put in the freezer for several hours, or until solid. Transfer to a freezer-quality plastic bag. Pack the sauce in a freezer-quality plastic container.

To use, thaw both overnight in the refrigerator. Bring the sauce to room temperature.

Reheat the cakes, in a covered 10" no-stick skillet over medium heat for 15 minutes, or until hot.

NOTES : Dressed with a colorful tomato sauce, these easy pan fried cakes make a very pretty party dish. The black-bean cakes and the sauce can be frozen separately for up to 3 months.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.