Cuban Black Bean Patties With Pineapple Rice Recipe

Name: Cuban Black Bean Patties With Pineapple Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice; 1 (3 1/2 ounce) bag boil-in-bag long-grain rice; 2 teaspoons butter; 1 cup diced fresh pineapple; 2 tablespoons chopped fresh cilantro; 1/4 teaspoon salt; Patties; 2 cups rinsed drained canned black beans (1 (15-ounce); 1/2 teaspoon bottled minced garlic; 1/4 teaspoon ground cumin; 1/8 teaspoon salt; 1 large egg white; 1/2 cup shredded monterey jack pepper cheese; 1/4 cup chopped red onion; 1/4 cup cornmeal; cooking spray; 1/4 cup reduced-fat sour cream

Servings: persons

Rice
1 (3 1/2 ounce) bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Patties
2 cups rinsed drained canned black beans (1 (15-ounce)
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup shredded monterey jack pepper cheese
1/4 cup chopped red onion
1/4 cup cornmeal
cooking spray
1/4 cup reduced-fat sour cream

1
To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat.
2
Add pineapple; saute 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
3
To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork.
4
Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined.
5
Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.
6
Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
7
Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned.
8
Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Rice, 1 (3 1/2 ounce) bag boil-in-bag long-grain rice, 2 teaspoons butter, 1 cup diced fresh pineapple, and more.

Yes, Cuban Black Bean Patties With Pineapple Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Black Bean Patties With Pineapple Rice

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