Wednesday, March 10, 2010

Black Bean Croquettes

I've been experimenting for a while with different black bean patties in the hopes of getting something that could work in a bun. These are still a little too soft to really make a good "bean burger" but they were very tasty sans bread. They could be very good with a tsp. of cumin and oregano added for a more tex-mex flavor.

2 cups cooked black beans, divided in half, with liquid drained and reserved
1 c cooked quinoa (barley or cracked wheat could be an interesting substitute)
1 medium onion, diced
3-4 cloves garlic, finely diced
1/2 c. bread crumbs, divided in half
1 extra large egg
3/4 c. shredded sharp cheddar or monterey jack cheese
1-2 T Worcestershire sauce
1/2 c. flour
1 tsp paprika
4 T butter
2 T olive oil
salt to taste

Saute onion and garlic in 1 T butter and 2 T olive oil in a small pan (preferably nonstick) over low heat, stirring frequently, until they are very soft and golden-brown.

While the onions and garlic are cooking, puree 1 c. black beans with the egg, 1/2 tsp salt, and Worcestershire sauce. I used an immersion blender but you could use a food processor or even mash them very well. You will want them to be fairly smooth but not runny - use some of the reserved bean liquid if they are too thick to mash properly.

In a large mixing bowl, mix the second cup of whole black beans, quinoa, breadcrumbs, garlic and onions, cheese, and pureed black bean mixture until it is well mixed and is smooth and quite thick. You do not want it to be very stiff just yet, as it will stiffen upon standing, but it should not be runny at all. Add a few more breadcrumbs if necessary and taste for salt, adding more if necessary. Place bowl in the fridge to chill and stiffen for at least one hour.

While mixture is chilling, mix flour, paprika, reserved breadcrumbs, and salt to taste. Once mixture is chilled, form into patties using 2 tablespoonfuls of mixture. Flatten them slightly and dip them in the flour/breadcrumb mixture until they are lightly coated. Melt small amounts of the reserved butter (1 T at a time) in a large nonstick frying pan and cook the patties over medium-low heat until they are a deep golden brown on each side, turning only once. Serve immediately.

Note: Mine were slightly sticky but they held together well enough to get into the pan, and they firmed up quite a bit upon cooking. If they are too firm before you cook them they will end up dry.

1 comment:

  1. I added you to my blog list too. Big kisses