I’ve recently discovered that I don’t hate black beans.
I know, I know — how am I just learning this?
I’m not about to pop open a can and eat them straight out of the container, but I’m taking baby steps. I’m learning to add more than half a can when a recipe calls for the whole thing. And that mashing them up and adding lots of other tasty ingredients can yield a delicious patty that, while still mostly beans, can be adapted to any flavor profile I like.
Now let’s be honest: nothing in the world can replace a juicy, medium-rare beef burger done right, but for those nights when I’m looking for something a little healthier.. a little meat-free.. I’d recommend these bad boys.
Pulse one can of drained black beans along with a roasted red pepper, a chipotle in adobo sauce, two eggs, cumin, and oregano.
In a separate bowl, lightly mash the other can of black beans, then add another diced roasted bell pepper.
Add the puréed bean mixture to the bowl, as well as some diced onion and panko breadcrumbs.
Stir it all up, then place in a refrigerator until ready to fry.
(I don’t care how much you love black beans, there’s no thinking that photo looks good.)
Meanwhile, sauté some fresh corn kernels in a skillet.
Add minced garlic and jalapeno, and cook until fragrant.
Remove the corn from the heat, then mix in a diced tomato, as well as cilantro and fresh lime juice.
Ooooh my god, is this good!
Form the black bean mixture into small patties, then fry ‘em up in a little canola oil.
Drain patties on a paper towel lined plate, then serve with fresh corn relish and avocado cream sauce (recipe below).
For those who were wondering (and, well, it’s my blog.. so I’ll assume you all care about my opinion), the best part of this recipe is the corn relish. I could seriously eat just that for dinner and call it a day. That probably wouldn’t make for a very well rounded meal. (Fresh corn is hands down one of my favorite parts of summer. I don’t know about you, but I can’t get enough!)
Honestly? These were delicious. They’re insanely affordable (hi grad students, I’m talking to you!) and can turn even the most skeptical bean eater into a bean lover.
The original recipe suggested making the avocado cream sauce with either Greek yogurt or sour cream. I used Greek yogurt, but found it to be way too tart (even after adding lots of fresh lime juice). My advice: stick with the Tex-Mex theme and use sour cream.
Serve with a big green salad, our favorite grilled veggies, or simply a la carte. Can’t go wrong.
Black Bean Patties with Corn Relish and Avocado Cream Sauce
*Recipe from Annie’s Eats.
Yields: 12-14 patties
Time: 15 min prep, 30 min in fridge, 15-20 min cooking
For the patties:
- 2 (15 oz) can black beans, drained or rinsed, divided
- 2 roasted red bell peppers, divided
- 2 large eggs
- 1 tsp oregano
- 1 tsp cumin
- 1 chipotle chile in adobo, minced
- 1 medium onion, finely diced
- 1/2 – 2/3 cup cornmeal or panko (plus more, as needed)
- Kosher salt
- Freshly ground black pepper
- Canola or vegetable oil
- 2 tsp canola oil
- 2 cups corn kernels
- 1 clove garlic, minced
- 1 jalapeno, seeded and minced
- 1 medium tomato, seeded and diced
- Juice of 1 lime
- 2 tbsp minced fresh cilantro
- Salt and pepper, to taste
- 1 avocado, pitted and coarsely chopped
- 1/2 cup light sour cream
- Juice of 1 lime
- Salt and pepper, to taste
- To make the bean patties: place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle. Process until smooth. Finely chop the remaining bell pepper.
- In a large bowl, lightly mash the remaining beans. Stir in the bell pepper, onion, and smooth bean mixture. Season to taste with salt and pepper.
- Stir in the cornmeal or panko breadcrumbs, a bit at a time, mixing lightly just until the mixture firms up. (Pick up a bit and see if it can be easily molded into a ball. If it is too sticky, add a little more cornmeal.) Chill the mixture for 30 minutes.
- For the corn relish: While the bean mixture is chilling, make the corn relish. Heat the canola oil in a medium skillet over medium-high heat. Add the corn to the pan and sauté briefly until lightly browned, 2-3 minutes. Stir in the garlic and jalapeno and cook until just fragrant, about 1 minute. Transfer the mixture to a bowl. Stir in the tomato, lime juice, and cilantro. Season with salt and pepper to taste.
- For the avocado cream sauce: combine all ingredients in the bowl of a food processor or blender. Process until completely smooth.
- Form the bean mixture into patties approximately 3 1/2 inches in diameter. Heat about 2 tablespoons of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.