Preparation
STEP 1
Remove 2 cup black beans; set aside. Puree remaining beans until smooth. Add reserved beans to mixture.
STEP 2
Combine Clarified Butter, bell peppers and onions in hot sauté pan. Cook 2-3 minutes. Stir in chili powder, cumin, granulated garlic and salt. Remove from heat; set aside to cool slightly.
STEP 3
Add eggs to bean mixture; stir well.
STEP 4
Fold in bell peppers and onion, cheese and panko.
STEP 5
Scoop bean cakes into desired size (recommend using #70 scoop); cook on oiled flattop grill 3 minutes per side or until golden brown and cakes reach 165°F.
STEP 6
To make avocado crema, combine avocado, Greek yogurt, cilantro and salt, cayenne and white pepper as desired. Puree until smooth. Transfer to squeeze bottle for service.
STEP 7
Serve black bean cakes with small amount of pico de gallo and avocado crema.