When the pandemic first hit this spring, some of us found ourselves buying and eating a lot of beans, and for good reason. Canned or dried, beans are inexpensive, they keep well and one bag of dried beans makes many meals, which meant fewer nerve-racking trips to the grocery store. If you stockpiled a little too hastily back in March, this recipe will help you work through those unused beans in your cabinet. It’s an easy vegetarian bean cake made with a blend of herbs, chile paste and mashed cooked beans, which are shaped into disks, then seared in a skillet until crisp. It needs no special equipment, and you can stroll into most markets from Coney Island to Cairo and find nearly every ingredient.

Source: New York Times August 21, 2020 16:07 UTC