Friday, March 9, 2012


2–4 tablespoons olive oil
1⁄2 cup diced red onion
1⁄2 cup diced green bell pepper
1 clove garlic, minced
1 jalapeño, minced
2 cups cooked black beans, drained but not rinsed
1⁄2 cup corn kernels
1⁄2 cup bread crumbs made from gluten-free bread*
1⁄2 teaspoon cumin
2 tablespoon chopped cilantro
1 teaspoon salt
1⁄2 cup spelt flour

COOKING INSTRUCTIONS: In a saucepan over medium heat, in 1 tablespoon of the olive oil, sauté the onion, bell pepper, garlic, and jalapeño for 4 to 5 minutes. Remove from heat and set aside. In a mixing bowl, mash the black beans, then add the sautéed vegetables, corn and breadcrumbs, and mix well. Season with cumin, cilantro and salt, and mix again. Shape into 6 patties, then coat each in spelt flour. Place a pan over medium-high heat and add the remaining tablespoon of oil. Cook each patty for about 5 minutes on each side, or until lightly browned, adding more oil to the pan as needed Makes 6 small patties. *Note: To make gluten-free breadcrumbs, break a loaf of gluten-free bread into pieces and process in a food processor until reduced to crumbs. Spread the breadcrumbs on a cookie sheet and bake at 300°F for 10 minutes, or until toasted.

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