Cuban Black Bean Patties with Pineapple Rice

*BACHELORETTE SPOILER ALERT*

Emily, the Bachelorette, kicked off Sean who the rest of the world apparently loved but reminded me of a hairy, beefy, bright red tomato. Discuss.

More to come on that later.

Technically, I was supposed to share this recipe with you back in September, 2010 when I blogged about Pineapple Black Bean Enchiladas. If we can put behind us the fact that I'm a complete flake, we can focus on the task at hand. Let's get something straight. My goal here is to inspire you to make this meal. With that in mind, I have to say this is absolutely one of my family favorites, so I'm a little biased. I don't make this a whole lot, only because you need to break out the food processor for this one and it always spooks me off. Weird, considering I have no problem breaking it out for pie crusts and scones. Perhaps I'm motivated by sugar? Shhh, Aunt Kellie, you didn't just read that.

If you have a magic bullet, definitely use it instead of a food processor. Seems to help me.

You might have heard I've had family visiting over the last two weeks, so naturally I've been busy. But my weeks have looked like this:

















So, I'm not complaining :)

As a side, Is my sister not the most gorgeous, pregnant, little thing you ever saw?


And while were still completely off the subject of Cuban Black Bean Patties, let's talk about the Bachelorette, shall we? Long story short? I used to like Arie. Arie got a bit too passionate/face sucky, then admitted he gets up in the morning at 9am and "goes out with friends" at night.

Since Emily is basically running the "Bachelorette Baby Farm" here, I can't see how this is going to help him.

TEAM JEF! All the way, baby.


You have to admit he's interesting, stable, sharp, humble, and loyal. He's the keeper if she can get past the fact that he looks like 12 year old Danny Pintauro from "Who's The Boss?"




Am I right?! I'm right.

Okay, and now we find ourselves in that no-mans land where I've gone off on too many a tangent without telling you what you actually came here for. My bad.



Back to the food. The bean patty is very well flavored, Soft on the inside and crispy on the outside from the cornmeal, served hot on the warm pineapple rice and topped with cool and creamy avocado and a tangy Greek yogurt (or sour cream) sauce. Each of these components comes together quickly and highlight the rest of the food on your plate, plus it's easy enough to throw together on a weeknight. The patties can be assembled the night before even, and kept in the refrigerator until you cook them. The pineapple rice can also be made and kept ahead of time. Just warm it through before serving.

This one is such a pleaser because it has all those key components going on- warm, cold, hot, sweet, savory, tangy. Try it!

Cuban Black Bean Patties with Pineapple Rice
adapted from Cooking Light magazine
serves 4

PATTIES:
2 15-ounce cans, drained and rinsed black beans, divided
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
2 large egg whites
1 cup shredded Jalapeno Jack cheese
1/2 cup chopped red onion
1/2 cup cornmeal
Sliced avocado, for serving

RICE: 
Brown rice, prepared for 6 people according to package directions (it will serve 4)
1/4 cup chopped cilantro
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
juice form 1/4 of a lime
1 cup diced fresh pineapple (I add a bit more)

GREEK YOGURT SAUCE:
1/2 cup non-fat Greek yogurt or sour cream
juice from 1/4 a lime
1/4 teaspoon chili powder
1/4-1/2 teaspoon Kosher salt

To prepare the rice: Mix the cooked rice with the cilantro, salt, pepper, lime juice and pineapple and set aside.


Mix all ingredients together for the Greek yogurt sauce, and hold in the refrigerator until ready to serve.


To prepare the patties, place 3/4 cup of beans, and egg whites in a food processor or magic bullet. Process for 30 seconds or until well combined. In a clean bowl, add the remaining beans, garlic, cumin, and salt and partially mash with a fork. Add bean puree to mashed beans in the bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a patty. (If you are making these in advance, wrap patties in plastic wrap and keep in the refrigerator until ready to use. Dredge the patties with cornmeal just before you cook them). Place cornmeal into a shallow dish. Dredge both sides of each patty in cornmeal.


Heat pan over medium-high heat. Coat pan with a thin layer of olive oil. Add patties; cook 4 minutes on each side or until browned. 


Divide the pineapple rice among 4 plates, and place cooked patty on top. Top the patty with sliced avocado and a dollop of the Greek yogurt sauce.