Found this recipe on the Safeway store site.  It claims to have 20g Carbs
with 20g Fiber, which looks funny to me.  Now, if we substitute black SOY
beans, can we get negative carbs?  :-)

Looks tasty anyway.

Thanks,

Steve

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Black Bean Cakes

Prep and Cook time: About 1 hour
Makes: About 18 cakes; 8 to 10 servings

Add some spice to your menu!

Ingredients
3 cans (15 oz. each) black beans, rinsed and drained
4 Lucerne Large Eggs, separated
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup minced green onions (including green tops)
2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
1 1/2 teaspoons ground cumin
1 teaspoon rice vinegar
1 cup crumbled queso fresco (about 4 oz.; see notes) or shredded Lucerne
Monterey Jack Cheese
About 2 tablespoons salad oil

Instructions

1. In a food processor, whirl beans until slightly chunky. Scrape into a
bowl; stir in 2 egg yolks (discard remaining yolks or save for another use),
flour, baking powder, salt, green onions, chilies, cumin, and vinegar.

2. In another bowl, with a mixer on high speed, beat all 4 egg whites until
they form soft peaks. Fold whites into black bean mixture just until
incorporated. Gently stir in queso fresco.

3. Pour 1 teaspoon oil into a 10 to 12 inch nonstick frying pan over medium
high heat; when hot, drop batter in 1/4 cup portions into pan and spread
into 2 inch wide cakes with a wide spatula. Cook, turning once with spatula,
until cakes are browned on both sides and firm to touch in the center, about
6 minutes total. As cakes are cooked, arrange in a single layer on 12 by 15
inch baking sheets in a 200° oven; cover loosely with foil and keep warm up
to 30 minutes. Repeat to cook remaining cakes, adding more oil to pan as
necessary.

Nutritional Information
Per serving: 191 cal., 36% (69 cal.) from fat; 1 1 g protein; 7.7 g fat (2.7
g sat.); 20 g carbo (20 g fiber); 521 mg sodium; 51 mg chol.