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From Cuban kitchens come traditional black bean patties with a refreshingly sweet mango and pineapple rice.

Black Bean Patties and Mango Pineapple Rice

  • Serving Size: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Intermediate
  • Course: Entrée
Ingredient Description:

2 c. long grain rice, cooked

2 tsp. butter

1/2 c. fresh mango, diced

1/2 c. fresh pineapple, diced

2 Tbsp. fresh cilantro, chopped

1/4 tsp. salt

1 15-oz. can black beans, drained and rinsed

1/2 tsp. minced garlic

1/4 - 1/2 tsp. ground cumin

1 egg white

1/2 c. Mexican-style cheese

1/4 c. onion, chopped

1/4 c. cornmeal

olive oil for frying

1/4 c. sour cream?

Melt butter in a skillet over medium heat.  Add mango and pineapple; sauté 5 minutes until fruit browns.

In a medium bowl, combine cooked rice, mango-pineapple mixture and salt; set aside.

In another medium bowl, combine 1 1/2 c. beans, garlic and cumin and mash with a fork.

Place 1/2 c. remaining beans and egg white in a food processor and process for about 20 seconds.  Add bean purée, cheese and onion to mashed beans in bowl and mix well.

Shape bean mixture into a 1/2-in. thick patty.  Pour cornmeal in a shallow dish and cover both sides of patties with cornmeal.

Heat olive oil in a fry pan over medium heat.  When water sprinkled into the pan sizzles, start cooking patties, two at a time, about 2 minutes on each side or until golden brown.

To serve, spoon about 1/2 c. rice onto each of 4 plates; top each serving with 1 patty and 1 Tbsp. sour cream.