Cuban Black Bean Patties With Pineapple Rice Recipes

Steps:

• To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat.
• Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
• To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork.
• Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined.
• Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.
• Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
• Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned.
• Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

Steps:

• Cook Red Sofrito in large saucepan 3 min., stirring occasionally. Stir in broth and rice; bring to boil. Cover; simmer on medium-low heat 15 min.
• Top with beans and pineapple. (Do not stir.) Cover; simmer 5 min. or until rice is tender and mixture is heated through. Stir gently.
• Sprinkle with cheese, then parsley.

Steps:

• To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels. To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese, jalepeno and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

Steps:

• Set aside 1/2 cup of the beans.
• Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
• Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
• Add bean puree to slightly mashed beans in a bowl, and stir until combined.
• Add cheese and onion, combine well.
• Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
• Place cornmeal on a plate or in a shallow dish.
• Dredge each patty in cornmeal until thoroughly but thinly covered.
• Heat a non-stick pan over medium heat. Coat with cooking spray.
• Add patties and cook for approximately 4 minutes on each side or until browned.
• Carefully move onto plates with a spatula.
• Serve hot, with sour cream and rice.