Black Bean, Pinto Bean, and Quinoa Patties
- At July 9, 2009
- By megan
- In black beans, patties, pinto beans, quinoa, side dish
0
Ancient grain quinoa is jam-packed with nutrition. These patties can be a side dish or the star of your meal.
Ingredients:
- 1 cup quinoa
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 eggs, beaten
- 1 TB Worcestershire sauce
- 2 tsp smoked chipotle Tabasco (another hot sauce will do)
- 1/2 TB ground cumin
- 1 tsp dried cilantro (1-2 TB if using fresh)
- 1 TB chopped fresh chives
- ground black pepper
- 1 tsp sea salt
- Aleppo pepper (or crushed red pepper flakes)
- 2 cups yellow corn meal
Bring 2 cups water to a boil. Rinse one cup of dried quinoa in cold water and then add to boiling water. Reduce heat to medium, stir, and cover. In 15 minutes or so it should be doubled or more in size and all of the water should be absorbed. Remove from heat.
Start to saute the onion in olive oil. Add the garlic after 5 minutes and continue to saute a few more minutes. Remove from heat and transfer to a large mixing bowl.
Add the rinsed beans to the mixing bowl and slightly mash some of them. Add the cooked quinoa and mix well. Then add the rest of the ingredients down the list- beaten eggs, Worcestershire, Tabasco, herbs and spices.
Roll into golf-ball sized balls and then roll in the corn meal. They are going to be sticky and you will loose some of the mixture that sticks to your hand. That’s OK. Cook them like pancakes on a 350 degree oiled griddle. Place the ball on the griddle and gently pat it down. Flip it after a few minutes and then really squash it with the spatula to make it rounder and flatter in shape.
I served these with guacamole, salsa, and shredded sharp cheddar cheese.
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