Recipe - Black Bean Patties

2 cup Cooked black beans
1 cup Cornmeal
1 tablespoon Cumin
1 cup Cooked brown rice
1 cup Soymilk

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 One half 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. From: Mary Howard.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini