Friday, May 06, 2005

Cuban Black Bean Patties with Pineapple Rice

Cuban Black Bean Patties with Pineapple Rice (Adapted from CL)

For the patties

15 ounce can black beans, rinsed, drained and divided
1 garlic clove, minced
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
2 ounces shredded Monterey Jack cheese
1/4 cup chopped red onion
1/4 cup cornmeal
1 tablespoon olive oil
1/4 cup sour cream

For the rice

2 cups cooked brown basmati rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

To make the patties

Take 1/2 cup of the rinsed beans and set aside to add in later.

In a medium bowl, add the remaining beans, garlic, cumin and 1/8 teaspoon salt - use a fork to coarsely mash the mixture.

In a food processor, add the reserved 1/2 cup beans and egg white - process until combined, about 30 seconds. Add puree to the mashed beans and stir until combined. Mix in cheese and onions, stirring until completely combined.

Evenly divide bean mixture into 4 portions and wrap in saran wrap. Refrigerate mixture for about 30 minutes. Remove the portions from the refrigerator and form them into about 1/2" thick patties.

Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

Heat oil in a large skillet over medium-high. Add patties and cook until each side has browned, about 3 minutes per side.

While you are browning the patties, make the rice.

To make the rice

In a small skillet, melt butter over medium-high. Add pineapple and sauté until the pineapple begins to brown, about 4-6 minutes. In a large bowl, combine the cooked rice, pineapple, cilantro and 1/4 teaspoon salt.

To serve, evenly divide rice mixture between 4 plates, top each with 1 bean patty and about a tablespoon of sour cream.

Makes 4 servings.

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  1. The recipe sounds good, and I hope you feel back to your normal healthy self very soon! I know it is very hard to cook and think about food when you aren't feeling well.

    Best wishes, Joe.

  2. Andrea - Thank you! I'm already feeling better and am armed with quite a few new recipes for this week!