Ingredients
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
1 tablespoon GOLDEN BLOSSOM HONEY
salt and pepper, to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
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
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
