Black Bean and Smoked Pork Hock Cakes

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  • 1 Tablespoon Olive Oil
  • 1 small Yellow Onion, diced small
  • 1/2 Yellow Pepper, diced small
  • 1/2 Red Pepper, diced small
  • 1 cup All Purpose Flour
  • 3 Tablespoons Creole Seasoning
  • 2 Cans Black Beans, drained and rinsed (2 – 15.5-ounce cans)
  • 2 Eggs, Lightly Beaten
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/2 teaspoon Cumin, ground
  • 1/2 teaspoon Coriander, ground
  • 2 teaspoons Hot Sauce
  • 2 Jalapeno Peppers Diced (remove seeds)
  • 2 Smoked Pork Picnic Hocks, cooked and diced (Use internal meat only and discard fat and bones.)


  1. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. When it is hot, add the onion and cook until soft, about 3 minutes. Add the yellow peppers, red peppers, and jalapeno peppers, cook about 1 minute no more than 2 minutes. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Remove from the heat and set aside to cool.
  2. Place the flour in a shallow bowl or plate and stir in the Creole Seasoning.
  3. In a separate bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion / pepper mixture, and add diced meat from hocks, eggs, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 10 - 12 evenly sized patties (about 1/4 cup each or a little less).
  4. Make patties about ½ to 3/7 inch thick. Place in refrigerator, covered with film for 2 hours to firm up some. (Can be made the day before)
  5. Heat 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2-3 minutes per side.
  6. Garnish with picante, sour cream, and chives.

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