For convenience, you can use canned black beans instead of dried beans in this recipe.

In a large saucepan over high heat, combine the black beans and water. Bring to a boil. Reduce heat to low, cover partially and simmer until the beans are tender, about 60 to 70 minutes. Drain well.

In a large bowl, mash together the beans and garlic. Stir in the cilantro and salt. Form the mixture into 8 cakes. Transfer to a plate and refrigerate for about 1 hour.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the cakes and cook, turning over once, until warmed and the outside is slightly crisp, about 5 minutes. Serve immediately.

• 2 cups dried black beans, picked over and rinsed, soaked overnight and drained
• 4 cups water
• 8 cloves garlic, chopped
• 1/2 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 2 tablespoons olive oil