Cuban Black Bean Patties With Pineapple Rice - cooking recipe

Ingredients
    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
    Patties
    2 cups rinsed drained canned black beans (1 (15-ounce)
    1/2 teaspoon bottled minced garlic
    1/4 teaspoon ground cumin
    1/8 teaspoon salt
    1 large egg white
    1/2 cup shredded monterey jack pepper cheese
    1/4 cup chopped red onion
    1/4 cup cornmeal
    cooking spray
    1/4 cup reduced-fat sour cream
Preparation
    To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat.
    Add pineapple; saute 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
    To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork.
    Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined.
    Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.
    Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
    Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned.
    Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

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