Cuban Black Bean Patties With Pineapple Rice Recipes

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
• Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
• Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

Steps:

• 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.
• Add pineapple; sauté 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.
• To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork.
• Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined.
• Add bean puree to mashed beans in 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 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
• Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned.
• Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

Steps:

• 1. RICE: cook rice, omitting salt & fat. Melt butter in pan. Add pineapple & saute 4 min until pineapple starts to brown. Mix with rice, cilantro and salt in a bowl; keep warm 2. PATTIES: Put 1 1/2 c beans, garlic, cumin, and salt in bowl; partially mash with fork. Put 1/2 c beans and egg white in food processor; process 30 sec. Add bean puree to bean mixture in bowl; Add cheese and onion. Divide mixture into 4 patties. Dredge patties in cornmeal. Cook in pan coated with Pam, 3 min each side. Serve with rice and optional sour cream.