Spring is in the Air
Well, it was for a day anyway. Does anyone else feel like daylight savings is happening way too early this year? Maybe it’s just because we endured an extra long, cold and wet winter and it’s still lingering. I, for one, am so incredibly ready for warmer weather, sun dresses, sandals and margaritas on the patio. Since we’re also currently observing Lent, Fridays at our house are totally meatless, but that doesn’t have to mean boring! I keep things in the kitchen interesting with simple suppers that are healthy, satisfying and full of flavor. And these crispy black bean cakes just so happen to pair perfectly with those refreshing margaritas that I’ve been craving all winter long!
Black Beans to the Rescue
These crispy cakes are kind of like three meals in one. We typically enjoy them over a healthy yet satisfying main course salad for a completely balanced meal. But you could just as easily serve them up with a spicy sour cream-based sauce as an appetizer or even as a side dish to accompany your favorite Tex Mex foods.
Suggested Wine Pairings
Creamy goat cheese loves Sauvignon Blanc because its crisp acidity is the perfect compliment to the cheese’s tangy zip. For something a little different, try them with an Entre-Deux-Mers from Bordeaux. These inexpensive Sauvignon Blanc-based whites add some Semillon in the blend for a smooth, easy-drinking and delightful wine. Pinot Gris is also an excellent white wine choice for vegetarian dishes like these hearty black bean cakes. If you serve the black bean cakes with an ultra-spicy sauce, I would suggest pairing them with an off-dry Riesling to help tame the heat and leave your palate refreshed and hungry for more. If you’re a red wine lover like me, reach for a full-throttle red Zinfandel from California. The jammy fruit-forward flavors and spice are a perfect match for spicy black beans and other Mexican flavors.