Posted by: spaghettipie | December 6, 2007

Llama Momma’s Cuban Black Bean Patties

I usually double it to feed our family of five.

Cuban Black Bean Patties (Cooking Light)

2 C rinsed, drained canned black beans (1 [15-ounce] can), divided
1/2 tsp bottled minced garlic
1/4 tsp ground cumin
1/8 tsp salt
1 large egg white
1/2 C (2 ounces) shredded Monterey Jack cheese with jalapeño peppers (if your family doesn’t like spicy food, just substitute regular cheese)
1/4 C chopped red onion
1/4 C cornmeal
Cooking spray (I use olive oil)
1/4 C reduced-fat sour cream

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.

I serve this with pineapple rice: sauté fresh pineapple chunks and mix with cooked rice and fresh cilantro.



  1. […] day. Would you mind sharing a favorite recipe? This is one of our favorite quick and easy suppers: Cuban Black Bean Patties. I usually double it to feed our family of […]

  2. Mmmm, these sound delicious. I didn’t see the sour cream mentioned in the directions, though–is it just a condiment on top of the patties?

  3. Yummy!

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