In the bowl of a food processor, puree 1/2 of the drained black beans. Add the onion, garlic and cilantro and pulse to combine. (A small amount of bean cooking liquid may be added as needed to puree.) Add the egg and pulse for 10 seconds. Transfer mixture to a medium mixing bowl. Add the remaining half of the beans and gradually add the flour until the mixture becomes firm enough to form into a loose ball. Add salt, pepper, and hot sauce. If too thick, adjust consistency with bean cooking liquid. Form cakes using a 4-ounce ice cream scoop. Dredge in seasoned flour prior to cooking. Heat a large non-stick saute pan to medium heat and add olive oil. Cook black bean cakes for 3 minutes on each side, until golden brown and crispy.

Place a scant 1/4 cup of Lime Crema on a plate, place Bean Cake on top and garnish with a healthy dollop of Chunky Guacamole.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

In a medium mixing bowl, combine all ingredients. Mash together with a spoon, being careful not to mix too much.

Lime Crema: 1 cup sour cream 1/4 cup heavy cream 1 lime, juiced Salt and white pepper 1 tablespoon chopped chives

In a small bowl combine all ingredients.