Black Bean Patties

Black Bean Patties

Source: Holly Bortfeild

1 1/2 cup cooked black beans; lightly seasoned

1 1/2 cup cooked brown rice; lightly seasoned

1 cup corn flour; more if needed

1/2 cup millet flour or corn meal

1 Tbs[ cumin

1-2 tsp onion powder; to taste

1 cup Dari-Free milk

I cook both the beans and rice with a little Creole seasoning, and add some onion and cumin to the beans durring cooking.. Cool the beans and rice, if you have just cooked them. Combine all the ingredients well. Add more cornmeal as needed to form a stiff dough. Drop by fork full on moderately hot, well oiled skillet and flatten with fork till about "bean thick", Brown lightly and flip to brown other side. . . . Cooking black beans: put 1/4 lb. dry black beans in 3 cups water. Bring to a boil in fresh water and simmer around 1 1/2 hours. Cooking brown rice: place 1 cup brown rice in 2 cups water. Bring to a boil, then cover and simmer until water has disappeared, about 35 minutes. Let the rice rest with cover on an additional 10 minutes. If you really cook the beans down you can use their juice - just reduce amount of milk accordingly. Otherwise drain juice off beans before mixing. Serve plain as finger food, or with gravy for a main dish, or with butter and syrup for breakfast. (They are surprisingly good with syrup.), They freeze well also, Thaw, then just briefly crisp a bit in a hot frying pan.Yield: 4 servings


				*Black Bean Patties*