Cuban Black Bean Patties With Pineapple Rice
Cooking light, march 2007
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.
Saut 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 pat.
Ingredients
long-grain rice, butter, fresh pineapple, fresh cilantro, salt, canned black beans, garlic, ground cumin, egg white, monterey jack pepper cheese, red onion, cornmeal, cooking spray, reduced-fat sour cream