black bean patties

September 27, 2010 at 5:32 pm 3 comments

Black Bean Patties 6

I mentioned these briefly when I shared my peach and tomato salsa recipe with you. Remember?

These are fabulous. They taste like a party – nay, a fiesta – in your mouth. And the bonus? They’re pretty darned good for you. Fiesta on, my friends*.

The hardest part about this recipe is keeping the patties from falling apart on their way to the pan. The easiest way I’ve found of ensuring their intactness, is to make them thicker and smaller, instead of going for burger-like diameters. You can smash them a little flatter with your spatula, once they’re safely in the pan.

Black Bean Patties

Serve these puppies up with some rice and fresh salsa. Or you could stay true to the original recipe and serve them with pineapple rice (which I’ll share below). I usually just mix the salsa into the rice and then I have – in this case anyway – peachy tomato rice. Yum.

Black bean patties

Adapted from Cooking Light Magazine. If you want to serve with the pineapple rice (below), preparing the rice first means you can wipe the pan clean with a paper towel and this is a single-pan dinner.

  • 2  cups  rinsed, drained canned black beans (1  15oz can), divided
  • 1/2  teaspoon  minced garlic
  • 1/4  teaspoon  ground cumin
  • 1/8  teaspoon  salt
  • 1  large egg white
  • 1/2  cup  shredded Pepper Jack cheese
  • 1/4  cup  finely chopped red onion
  • 1/4  cup  cornmeal
  • Cooking spray
  • 1/4  cup  reduced-fat sour cream (optional)

In a medium bowl, use a fork to partially mash 1 1/2 cups beans, garlic, cumin and salt. Process the remaining beans and the egg white in a food processor for 30 seconds, or until smooth-ish.  Add pureed beans to the mashed beans in the bowl, and mix until combined. Stir the cheese and the onion into the bean mixture. Divide evenly into four portions and form into 1/2″-1″ thick patties (you can flatten them once they’re in the pan). Place cornmeal into a shallow bowl, and dredge both sides of the patties in the cornmeal.

Heat a pan over medium-high heat and coat with cooking spray. Add the patties and cook each side for 3 minutes, or until lightly browned and crisp. Serve with pineapple rice or similar side (see recipe below).

Pineapple rice

  • 1  (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2  teaspoons  butter
  • 1  cup  diced fresh pineapple
  • 2  tablespoons  chopped fresh cilantro
  • 1/4  teaspoon  salt

Cook the rice according to the package instructions, omitting salt and fat. Drain and place rice in a large bowl. Melt the butter in a pan over medium-high heat. Add the pineapple and saute for 4 minutes or until it begins to brown. Add pineapple, cilantro, and salt to the rice in the bowl and stir to combine.

Serving size is 1/2 cup pineapple rice, 1 patty, and 1 tablespoon sour cream.

*My Spanish totally rocked about eight years ago. Today, I’m reduced to this.

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Entry filed under: Kept to myself. Tags: , , , , .

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3 Comments Add your own

  • 1. annette  |  September 27, 2010 at 10:57 pm

    your photo looks like that wonderful tradier joe’s lots of grains blend with isreali couscous along side. add a bag of that to my grocery list please. 🙂

    Reply
    • 2. erin  |  September 27, 2010 at 10:58 pm

      that’s exactly what it is, haha. i have to do better cooking it next time – the mini garbanzo beans were a little crunchy. we’re gonna have to recap your grocery list before i come down for the fair so i don’t forget anything.

      Reply
  • 3. annette  |  September 27, 2010 at 11:14 pm

    you know me, I cook almost everything longer than it should cook.. I love that stuff. 🙂 lots of veggies and and treat it like risotto, keep adding more juice until it gets done. 🙂 so far i think I only wanted almond butter and limeade already.. but the list may grow. 🙂

    Reply

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