Black Bean Patties With Cilantro & Lime
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Black Bean Patties With Cilantro & Lime
  Patties    Vegetables    Cilantro    Lime    Beans  
Last updated 6/12/2012 1:08:56 AM. Recipe ID 35647. Report a problem with this recipe.
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      Title: Black bean patties with cilantro & lime
 Categories: Vegetable
      Yield: 10 Servings
 
      1 c  Chopped onion
    1/2 c  Finely chopped green bell
           -pepper
    1/2 c  Finely chopped red bell
           -pepper
      1 tb Minced Jalapeno pepper
      1 ts Chili powder
    1/2 ts Dried oregano
    1/2 ts Ground cumin
    1/4 ts Salt
      2    Cloves garlic; minced
      1 cn (15-oz) black beans;
           -undrained
  1 1/2 c  Dry breadcrumbs
    1/4 c  Yellow cornmeal
      2 tb Minced fresh cilantro
      1 tb Fresh lime juice
    1/4 c  Shredded fatfree Monterey
           -Jack cheese (I left this
           -out)
    2/3 c  Salsa
 
  Date: Mon, 26 Feb 1996 13:49:32 -0800
  
  From: Judy.Mingram@west.sun.com (Judy Mingram - SunSoft) Finally got a
  chance this weekend to try some new recipes from the Inspired
  Vegetarian section of Cooking Light.  The Tofu recipe is from March
  and the Black Bean recipe is from February.  Both were included in a
  section of multiple recipes that all looked very, very good.
  
  I tried both recipes and can verify that they turned out just the way
  the magazine said they would.  Both were deceptively simple and
  quick.  The only thing that was time-consuming was that both required
  1-2 ours marinating time for the Tofu, however, if you are warned
  ahead of time, it's easy to make the adjustment timewise.
  
  Both recipes called for o*l, and I used Pam instead or left it out
  entirely.
  
  Heat oil in a large nonstick skillet over medium-high heat.  Add
  onion and next 8 ingredients (onion through garlic); saute' 3 minutes
  or more until onion is tender.  Add beans; saute' 1 minute.  Combine
  bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a
  large bowl; stir well.
  
  Place 1-2 cups bean mixture in a food processor and process until
  smooth. Add pureed bean mixture and cheese to remaining bean mixture;
  stir well. Divide mixture into 10 equal portions, shaping into a
  3-inch patty.
  
  Wipe skillet clean with paper towels.  Coat skillet with cooking
  spray and place over medium-high heat until hot.  Add patties, and
  cook 3 minutes or until browned, turning patties carefully after 1
  1/2 minutes.  Repeat procedure with remaining patties.  Serve with
  salsa.  Yield: 5 servings (serving size:  2 patties and 2 tablespoons
  salsa.
  
  Cooks notes:  This recipe worked extremely well and was very quick.
  I wet my hands with water before forming every patty and had no
  problem with the "dough" sticking to my hands.  I had to add some
  water to the mixture as my canned beans had very thick liquid and the
  "dough" was too stiff.  These patties browned extremely well and held
  together excellently.  In fact, I have a couple in a sandwich bag to
  eat cold for lunch. In addition, I'll bet they would be excellent in
  a hamburger bun, or even baked into a sort of m**tloaf and sliced for
  sandwiches. Finally, I froze half of the browned patties and plan on
  microwaving them like store-bought ones when I'm ready for them.
  
  FATFREE DIGEST V96 #62
  
  From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM




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Recipe ID 35647 (Apr 03, 2005)

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