Cuban Bean Patties with Pineapple Rice

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These were pretty good and were a lot easier to make than I expected. I would make a few modifications next time though- add some chopped, fresh, jalepenio to the rice (I would cook it with the pineapple), and use crushed pineapple instead of cubed. Make sure you drain the beans really well…mine were too soggy- seriously, drain them through a coffee filter or something. Trust me.

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1 bag boil in bag brown rice
2 t. butter
1 cup pineapple
2 T chopped cilantro
1/4 t. salt

1 can black beans, rinsed and drained well
1 clove garlic, minced
1/4 t. cumin
pinch salt
1/4 c. eggbeaters
2 oz shredded pepper jack
1/4 c. chopped red onion
1/4 cup cornmeal
FF sour cream

to make rice: boil per directions. Meanwhile, sautee pineapple in butter until golden brown. Add to rice with remaining ingredients.

to make patties: place 3/4 of beans, garlic, cuman, and salt into a bowl. Mash with a fork. In a food processor, combine remaining beand and egg to make a thick puree. Add to bowl and combine. Add cheese and onion. Divide into 4 patties and dredge in cornmeal (if the batter is to watery, throw a little cornmeal into it). Spray a pan with cooking spray, and fry patties over medium heat until cooked- about 4 minutes on each side. Serve with a dollop of sour cream and pineapple rice.

Serves 4. Approx 290 calories and 3.5g. fiber per serving.

adapted from March 2007 Cooking Light.

By on March 16th, 2007

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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