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Black bean cakes packed with hot sauce and herbs give this dish a Mexican touch. Make everything except the fried eggs in advance and just reheat, assemble, and serve for your next brunch.
What to buy: Dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
Game plan: The avocado crema can be made a couple of hours ahead; just cover tightly and refrigerate until ready to serve.
The black bean cakes can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, place on a baking sheet and warm in a 375°F oven for 15 minutes.
We prefer to serve the black bean cakes with fried eggs—the crispy edges of the eggs nicely complement the soft texture of the cakes. But poached eggs work well, too.
For the avocado crema: