Black Bean Patties

You'll find these mildly spiced bean cakes wholesome and terrific!


3 tablespoons olive oil
3 green scallions, chopped
2 garlic cloves, chopped
1/2 red bell pepper, chopped
2 cans (15 ounces each) black beans, rinsed and drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and pepper, to taste


In a large skillet heat 1 tablespoon olive oil over medium heat. Saute scallions, garlic and red pepper 5-7 minutes. Add beans and remaining ingredients. Mix well.

Simmer uncovered over low heat for 30 minutes, stirring often.

Place bean mixture in food processor and puree.

In a non-stick pan cook pureed mixture over medium heat for 5 minutes, stirring occasionally. Season with salt and pepper.

Transfer bean puree to a dish or bowl and chill until ready to use, up to 2 days.

Form bean puree into 8 patties. In a large non-stick saucepan, heat remaining 2 tablespoons oil. Fry patties over medium heat for approximately 10-15 minutes per side until brown and evenly cooked.

Serve topped with sour cream or yogurt.

Serves: 4

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