What to do with that bag of dried beans that has been sitting in your pantry for over a year? Make vegan black bean patties!
Ingredients
3 cups cooked black beans
2 tbsp tamarind paste
3/4 cup oat flour
1/2 cup salsa (I used my homemade Roasted Tomato Salsa)
1 tsp ground cumin
1 tbsp paprika
1 tbsp garlic powder
Juice from 1/2 lime
1/4 cup fresh chopped cilantro
1 tbsp coconut oil (optional)
Cornmeal for dusting
Heat oven to 350F. In a bowl, place cooked black beans and mash them with a fork or potato masher until beans are of the consistency of your liking. Add the tamarind paste, oat flour, salsa, cumin, paprika, garlic powder, lime juice and cilantro. Stir until well combined, if the mix is too moist add more oat flour. Form circular patties about 1.5 inch thick, dust each side with cornmeal and place on a parchment paper lined baking sheet. Bake for about 20 minutes or until patties are browned. Heat a skillet on high heat, remove patties from oven and place each one on the skillet for about 2 minutes on each side for a crunchier patty.
I topped these black bean patties with lettuce, tomatoes, homemade BBQ sauce, cauliflower purée, caramelized onions and sautéed mushrooms. Bon appetit!
