Recipe - Black Bean Patties With Cilantro And Lime

1 cup Chopped onion
One half cup Finely chopped green bell
pepper
One half cup Finely chopped red bell
pepper
1 tablespoon Minced Jalapeno pepper
1 teaspoon Chili powder
One half teaspoon Dried oregano
One half teaspoon Ground cumin
One fourth teaspoon Salt
2 Cloves garlic; minced
1 cn (15oz) black beans;
undrained
1 One half cup Dry breadcrumbs
One fourth cup Yellow cornmeal
2 tablespoon Minced fresh cilantro
1 tablespoon Fresh lime juice
One fourth cup Shredded fatfree Monterey
Jack cheese (I left this
out)
2/3 cup Salsa

Date: Mon, 26 Feb 1996 13:49:32 0800

From: Judy.Mingram@west.sun.com (Judy Mingram SunSoft)
Finally got a chance this weekend to try some new recipes from the Inspired
Vegetarian section of Cooking Light. The Tofu recipe is from March and the
Black Bean recipe is from February. Both were included in a section of
multiple recipes that all looked very, very good.

I tried both recipes and can verify that they turned out just the way the
magazine said they would. Both were deceptively simple and quick. The
only thing that was timeconsuming was that both required 12 ours
marinating time for the Tofu, however, if you are warned ahead of time,
it's easy to make the adjustment timewise.

Both recipes called for o*l, and I used Pam instead or left it out
entirely.

Heat oil in a large nonstick skillet over mediumhigh heat. Add onion and
next 8 ingredients (onion through garlic); saute' 3 minutes or more until
onion is tender. Add beans; saute' 1 minute. Combine bean mixture,
breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well.

Place 12 cups bean mixture in a food processor and process until smooth.
Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 10 equal portions, shaping into a 3inch patty.

Wipe skillet clean with paper towels. Coat skillet with cooking spray and
place over mediumhigh heat until hot. Add patties, and cook 3 minutes or
until browned, turning patties carefully after 1 One half minutes. Repeat
procedure with remaining patties. Serve with salsa. Yield: 5 servings
(serving size: 2 patties and 2 tablespoons salsa.

Cooks notes: This recipe worked extremely well and was very quick. I wet
my hands with water before forming every patty and had no problem with the
"dough" sticking to my hands. I had to add some water to the mixture as my
canned beans had very thick liquid and the "dough" was too stiff. These
patties browned extremely well and held together excellently. In fact, I
have a couple in a sandwich bag to eat cold for lunch. In addition, I'll
bet they would be excellent in a hamburger bun, or even baked into a sort
of m**tloaf and cut or sliced up for sandwiches. Finally, I froze half of the browned
patties and plan on microwaving them like storebought ones when I'm ready
for them.

FATFREE DIGEST V96 #62

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.