Cuban Black Bean Patties with Pineapple Rice

Cuban Black Bean Patties with Pineapple Rice (Adapted from CL)

For the patties

15 ounce can black beans, rinsed, drained and divided
1 garlic clove, minced
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
2 ounces shredded Monterey Jack cheese
1/4 cup chopped red onion
1/4 cup cornmeal
1 tablespoon olive oil
1/4 cup sour cream

For the rice

2 cups cooked brown basmati rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

To make the patties

Take 1/2 cup of the rinsed beans and set aside to add in later.

In a medium bowl, add the remaining beans, garlic, cumin and 1/8 teaspoon salt - use a fork to coarsely mash the mixture.

In a food processor, add the reserved 1/2 cup beans and egg white - process until combined, about 30 seconds. Add puree to the mashed beans and stir until combined. Mix in cheese and onions, stirring until completely combined.

Evenly divide bean mixture into 4 portions and wrap in saran wrap. Refrigerate mixture for about 30 minutes. Remove the portions from the refrigerator and form them into about 1/2" thick patties.

Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

Heat oil in a large skillet over medium-high. Add patties and cook until each side has browned, about 3 minutes per side.

While you are browning the patties, make the rice.

To make the rice

In a small skillet, melt butter over medium-high. Add pineapple and sauté until the pineapple begins to brown, about 4-6 minutes. In a large bowl, combine the cooked rice, pineapple, cilantro and 1/4 teaspoon salt.

To serve, evenly divide rice mixture between 4 plates, top each with 1 bean patty and about a tablespoon of sour cream.

Makes 4 servings.

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