Instructions: Cook beans as in Black Bean Soup recipe, but before you grind them, let them drain for about 2 hrs. Dont worry if they look terrible after sitting that long. Save the liquid for soup.

NOTE: You may use canned black beans, too.

Put the cooked beans through a food mill or food processor or meat grinder. Mix them with chili powder, cumin, fresh chili, cilantro leaves, and salt into a paste.

Roll the paste into 4 equal balls. Put each ball between two sheets of waxed paper. Press them into rounds 1/8 inch thick between the palms of your hand. set aside.

Whisk sour cream and milk until smooth.

Heat oil in nonstick pan or griddle. When pan is hot, put in cakes and cook 2 min. on each side.

Put cakes on awrm plates, spoon sour cream in middle of each cake. Spoon the salsa on the sour cream. Garnish the plates with cilantro leaves.

"What I would like on my tombstone, He invented black bean cake. ... it is one of those dishes that the public will not let me take off the menu. It is simple, beautiful, easy and fast." Jeremiah Tower, chef, Stars, SF.

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.