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Taste of Caribe Royale – Black Bean Farro Cake


As we all seek to live healthier lives, restaurateurs and event planners alike are more focused than ever on meeting the diverse dietary needs of their guests, including plant-based lifestyles.

At Caribe Royale Orlando, our culinary team has a wealth of experience creating custom menus for a full range of dietary needs, and we do it with creative flair. Rather than subtracting meat from standard entrees or serving a plate of steamed vegetables, our team creates chef-crafted, mindful offerings that delight guests who follow a plant-based diet.  In this next edition of our Taste of Caribe Royale Chef Series, Executive Chef David Hackett shares one of his favorite vegan recipes that you can enjoy with your family at home!

Black Bean Farro Cake

Seared Yellow Tomato and Roasted Red Pepper Coconut Puree
(Vegan, Dairy Free) | Serves 4


2 cups canned Black Beans
1/2 cup Olive Oil
1 cup Farro, toasted
1/4 cup Yellow Onion, chopped
1/2 cup Celery, chopped
1 tablespoon Fresh Garlic, chopped
3/4 cup Panko Breadcrumbs
1 teaspoon Fresh Thyme
¼ cup chopped Fresh Cilantro
1 Medium Yellow Tomato, cut four slices
Sea Salt as needed
Black Pepper as needed


  • Open and drain the black beans in a colander and rinse with cold water, divide evenly and set one portion aside. Place the remaining portion into a bowl and smash into a paste and set aside.
  • In a medium saucepan, over medium heat in a dry pan add the farro and lightly toast the farro, stirring constantly, until they start to brown, about 2 minutes. Cover the farro with water by a couple inches and season with sea salt to taste. Simmer on low to medium heat until the grains have begun to pop open and are tender, this should take about 30 minutes. Drain the farro and place in a shallow pan allow them to cool.
  • Heat a small frying pan over medium heat, add two tablespoons of olive oil, add the chopped onion, celery and garlic and sauté until the onions are translucent. Once tender remove from the heat and place in a large bowl.
  • Add the smashed half of the black beans and farro to the onion, celery and garlic mixture and mix well. The mix should be somewhat moist.
  • Adjust the mixture consistency by adding the panko breadcrumbs, black pepper, sea salt to taste, fresh cilantro and fresh thyme and mix until well incorporated, adjust seasoning as needed. Add remaining black beans and mix in gently to incorporate.
  • Form the black bean and farro mixture into 4 large patties, cover with plastic wrap and refrigerate for at least 25 to 30 minutes prior to pan searing.
  • Heat a large nonstick frying pan over medium heat. Add the remaining olive oil (more may be needed). Add half of the cakes and fry them on one side until browned and crispy, about 4 minutes. Flip and repeat on the other side. Remove from pan and set aside.
  • In the same large nonstick frying pan add one tablespoon of olive oil, add the four slices of yellow tomatoes and sauté quickly until hot, season with sea salt and cracked black pepper.
  • Remove from the heat and place the yellow tomato on the desired serving plate, place one black bean farro cake on top of the yellow tomato and drizzle the roasted red pepper sauce around the tomato and cake or serve the sauce on the side.
  • Garnish the top of the black bean farro cake with either fresh watercress, baby arugula or micro greens.


Roasted Red Pepper Coconut Puree


2 each Whole Red Peppers
½ cup Coconut Milk


  • Roast the red peppers over an open flame to char the outside of the pepper. Once charred, place them in a bowl and cover with plastic wrap and allow them to sit for 15 to 20 minutes.

(Tip – this will allow the steam to penetrate in between the skin and the flesh of the pepper making it easy to peel). Once they are cool enough to handle, peel the skin off the peppers and remove the seeds and set aside.

  • In a small saucepan heat the coconut milk just before boiling. (Tip – the coconut milk must be hot prior to blending or it will break the sauce)
  • Place the peppers in a blender and add half the coconut milk, cover and blend, check consistency and add the remaining coconut milk if desired.
  • The sauce can be served with the black bean farro cakes or on the side.
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