Black Bean Patties

*****(2)
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These are quick to make and great for using up leftover rice, quinoa, barley, or other grains. And the cumin really adds the perfect touch of flavor (although I do add some salt). I make these as an accompaniment to squash soup or other cream-based soup...perfect for harvest time. I really enjoy simple food, and these are perfect. My kids enjoy them too...they say they look like chocolate chip cookies and like them dipped in ketchup.

Time to Prepare this Recipe
Calories Per Serving and Nutrition Information 1699 calories per serving view nutrition facts
# of servings this recipe makes 1 servings suggest servings
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Ingredients

2 cups black beans cooked
1 cup cornmeal
1 tablespoon cumin
1 cup rice, brown cooked
1 cup soy milk

Directions

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 syrup.

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.

Reviews

These are quick to make and great for using up leftover rice, quinoa, barley, or other grains. And the cumin really adds the perfect touch of flavor (although I do add some salt). I make these as an accompaniment to squash soup or other cream-based soup...perfect for harvest time. I really enjoy simple food, and these are perfect. My kids enjoy them too...they say they look like chocolate chip cookies and like them dipped in ketchup.
**** over 4 years ago by talking2trees

+1 This review was helpful This review was not helpful

I tried making this last night, and, while it did have good texture, the cumin ruined it for me. Depending on your taste, it could be great. But, next time I make it, I wouldn't use a full tablespoon, if at all. Also, too much cornmeal does make it firmer, but gives it a grainy taste, so it's good to be mindful.
** over 4 years ago by KGVirtue

-2 This review was helpful This review was not helpful

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Nutrition Facts

Serving Size 902g
Amount per Serving
Calories 1699 9% of calories from fat
% Daily Value*
Total Fat 17.0g26%
 Saturated Fat 3.0g14%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 165mg7%
Total Carbohydrate 332.0g111%
 Dietary Fiber 48.0g194%
 Sugars 3.0g
Protein 61.0g121%
Vitamin A 29%  Vitamin C 1%
Calcium 57%  Iron 110%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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