-
1
Heat 1 Tbs.
-
2
olive oil in large nonstick skillet over medium heat.
-
3
Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened.
-
4
Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute.
-
5
Add a third of beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans.
-
6
When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky.
-
7
Stir in last third of beans, and mash lightly.
-
8
Cook, stirring constantly, until mixture is very thick and mostly dry.
-
9
Transfer beans to mixing bowl to cool, about 15 minutes.
-
10
Stir in 1/4 cup breadcrumbs.
-
11
Taste, and add more salt if needed.
-
12
Spread remaining breadcrumbs on plate.
-
13
Using spoon, drop bean mixture by one-sixths into breadcrumbs.
-
14
Sprinkle tops with breadcrumbs, and form into 6 patties of equal size.
-
15
Place patties on clean plate.
-
16
Refrigerate at least 30 minutes, or until firm.
-
17
To cook on a grill: Prepare charcoal fire or gas grill for medium heat.
-
18
Spray grill rack with cooking spray.
-
19
Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side.
-
20
To cook in a skillet: Heat remaining 1 Tbs.
-
21
oil in nonstick skillet over medium heat.
-
22
Add patties, and cook until golden, about 3 minutes per side.
-
23
Serve topped with Cilantro Sauce.
-
24
1 thick slice sourdough or Italian-style white bread, preferably stale
-
25
1 Tbs.
-
26
extra virgin olive oil
-
27
1 medium-sized green bell pepper, seeded and cut into 1-inch cubes
-
28
2 scallions (white and pale green parts), thinly sliced
-
29
2 Tbs.
-
30
fresh lime juice
-
31
1 small jalapeno chile, stemmed and seeded
-
32
1 cup cilantro leaves
-
33
3/4 tsp.
-
34
salt
-
35
Put bread in small bowl, cover with water and let soak 5 minutes.
-
36
Remove bread, squeeze out excess water, and set aside.
-
37
Heat oil in skillet over medium heat.
-
38
Add bell pepper, and cook, stirring often, 7 minutes, or until softened.
-
39
Add scallions; cook, stirring often, 1 minute.
-
40
Put mixture into blender or food processor.
-
41
Add 1/4 cup water, lime juice, jalapeno, cilantro, soaked bread and salt.
-
42
Puree until smooth.
