Bean Patty

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Ingredients

  • 1 lb dried black beans, or 2 14.5oz cans of blacked beans
  • 1 tbsp chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sweet paprika sweet or .5 tsp sweet / .5 tsp smokey
  • .5 tsp cayenne powder
  • .5 tsp oregano
  • .75 tsp salt
  • .5 tsp black pepper
  • 1/4 cup breadcrumbs

Optional:

  • 2 bay leaves
  • 1.5 tbsp tomato paste
  • 1 jalapeno, minced
  • .5 onion, diced

Instructions

Makes 8 bean patties, unless I’m extra hungry when I shape them and then I end up with 7 slightly larger ones.

Prepare Beans

If using dried black beans, you will need about 16 hours of prep time. Prepare beans however you typically would (instant pot/pressure cooker/stovetop/etc). A sample recipe:

  1. Soak beans overnight in water with a bit of salt
  2. After 8-24hours (whatever works w/ your schedule), drain and rinse beans and place in a large pot
  3. Cover the beans with water, add in
  • 1 tsp salt
  • 2 bay leaves
  • .5 onion, diced (optional)
  • 1 jalapeno, minced (optional)
  1. Bring to a boil, cover and simmer for about 1.5hours
  2. Try squishing a few beans and see if they are soft, if so drain beans and lightly rinse, and remove bay leaves

Make Patties

If using canned beans, drain and rinse beans.

  1. Add 3/4 of the cooked or canned beans to a large mixing bowl
  2. Lightly pat with a paper towel to get rid of some excess moisture
  3. Mash the beans with a potato masher until they are pretty well squished
  4. Add the remaining 1/4 of beans and lightly mash (or mash fully, or not at all, depending how smooth you want the patty)
  5. Add and mix well:
  • 1 tbsp chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sweet paprika sweet or .5 tsp sweet / .5 tsp smokey
  • .5 tsp cayenne powder
  • .5 tsp oregano
  • .75 tsp salt
  • .5 tsp black pepper
  • 1.5 tbsp tomato paste (optional)
  • .5 onion, diced (optional, if not cooked with the beans)
  • 1 jalapeno, minced (optional, if not cooked with the beans)
  1. Mix in breadcrumbs 1 tbsp at a time until the mixture just holds together. If it is too crumbly you can add in a tsp or so of oil at a time.
  2. Split into 8 roughly equal balls
  3. Flatten the balls into a patty shape, then freeze or pan fry and serve

Notes

I usually make these once a week for lunch meal prep, and often am lazy/don’t add in the jalapeno/onion or tomato paste (unless I had half a can of paste open already). I freeze them by stacking them with parchment paper to keep them from sticking to each other.

They can be a little too crumbly to grill, but works well to refry them in a skillet, or you can keep them in the fridge and then reheating will be a little easier.