Black bean patties
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Black bean patties
  Patties    Beans  
Last updated 6/12/2012 12:52:04 AM. Recipe ID 13742. Report a problem with this recipe.
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      Title: Black bean patties
 Categories: Main dish
      Yield: 1 Servings
      2 c  Cooked black beans
      1 c  Cornmeal
      1 tb Cumin
      1 c  Cooked brown rice
      1 c  Soymilk
  The North  American Indians made patties  of black beans and cornmeal,
  cooking  them over campfires.  Brown  rice has been added to give
  them more substance, though the Native Americans on the plains would
  have used wild rice.  For a main dish,  you can make or buy a
  mushroom gravy to serve over the  patties, serving with a green
  vegetable and salad. Uncooked patties can be wrapped in wax paper and
  frozen, then for a quick meal you can defrost and fry or grill. This
  is a nice way to use up leftover rice or beans, but you can also cook
  some for the occasion. For breakfast, you can serve with warm maple
  Cool the  beans and rice,  if you have  just cooked them. Combine all
  the ingredients well.  Add more cornmeal  as needed to form a stiff
  dough. Form into  patties.  Add corn oil to a frying pan and fry, or
  grill over charcoal. Cooking black beans: put 1 cup dry black beans
  in 3 cups water and store  overnight (a  quart canning  jar works
  well for this.) Bring to a  boil  in  fresh  water  and simmer around
  40 minutes. Cooking brown rice: place 1 cup  brown rice in 2 1/2 cups
  water. Bring to a boil, then cover  and simmer  until water has
  disappeared, about 35 minutes. Let the rice rest with cover on an
  additional 10 minutes. From: Mary Howard.

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Recipe ID 13742 (Apr 03, 2005)

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