
I worked with a Cuban woman while bartending in Chicago. She was a tiny little coked up dynamo that had an eerie similarity to Yzma from the Emporer's New Groove. She could be downright scary. But when you're all of 5 feet 3 inches I guess that's how you maintain control of a big noisy dive bar. I'm not sure she would agree with the assessment that these are Cuban tasting.
They are delicious though. A little slimy to put together and they took a bit of effort. But darn tasty. They are also very nutritious and pretty cheap to make. Pineapple happens to be on sale this time of year and I picked mine up at 2 for $5. A can of Great Value (the Walmart brand) black beans is less than a dollar. Although the recipe calls for boil in the bag white rice, a cup of regular white rice would work just fine. My cilantro plant decided to die on me and I had to substitute Italian parsley. I think cilantro would have tasted better.
The only problem I had was that the recipe was that it called for one 15 ounce can of black beans and that should hold 2 cups of beans. I measured my beans three times and although I had one bean make a run for freedom and I had to throw it out, my beans did not equal two cups. I had a touch more than 1 1/2 cups.
Black Bean Patties with Pineapple Rice
from Cooking Light
Rice:
1 (3 1/2 ounce) bag boil-in-bag long grain rice
2 tsp butter
1 cup diced fresh pineapple
2 Tbsp chopped fresh cilantro
1/4 tsp salt
Patties:
1 1/2 cups rinsed, drained, canned black beans (contents of one 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 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers
1/4 cup chopped onion
1/4 cup cornmeal
Prepare rice according to package directions, without salt or added fat. Drain, place rice in large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple and saute for 4 minutes or until pineapple just begins to brown. Add pineapple mixture, cilantro, and 1/4 tsp salt to rice in bowl. cover and keep warm. Wipe pan clean with paper towels.
To prepare patties, place all but 1/2 cup beans in a bowl with garlic, cumin, and 1/8 tsp salt; partially mash with a fork. Place 1/2 cup beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to bean mixture in bowl, and 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.
Per Serving: Calories 294, Fat 8.7g (sat 5.4g, mono 1.7g, poly 0.2g); Protein 10.2g, Carbohydrates 45g, Fiber 3.5g, Cholesterol 28mg, Iron 2mg, Sodium 532mg, Calcium 155mg
5 comments:
The ounce to cup thing is always getting me, too. Also, the shrinking can sizes really screws up the old recipes.
Boy, that sounds super tasty!
I gotta tell ya, though, cooking light's quick and easy recipes cut all the wrong corners for me. I'd so much rather use fresh garlic. And I have an aversion to using (and thus needing to clean) the food processor unless I'm putting on a real production. I think I'll need to get over that and try this one :)
Sorry about your cilantro plant. bummer!
Maybe these are called Cuban Patties because they eat a lot of black beans..they seemed to serve them at most meals in Havana. If you ask for a sandwich it is always the same as well ....ham and cheese like a panini...no deviations. Cuba is a fascinating country and the people are so warm and welcoming even if their diet is limiting:D
Oh, how I love CL. This one sounds delicious!
I think I might be a little late to wish you luck, but I'm still wishing it! In times of crisis, there is nothing more homey than a pb&j. Tell us how it went.
Post a Comment