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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
