1 can black beans in sauce or low sodium (or butter beans) 15 oz
save liquid from can
1/2 to 3/4 cup Italian bread crumbs
(vegetarian version use 1/2 cup cheddar cheese and an egg instead of reserved liquid from beans)
Empty one can of black beans or butter beans into a bowl (reserve liquid from can).
Add Italian seasoned bread crumbs.
Mix until bread crumbs are moist. Add reserved liquid from beans if mixture is to dry. If to moist, add more bread crumbs.
Form 1 1/2 inch balls and flatten with palm of hand. Patties should be no thicker than 1/2 inch. Coat with bread crumbs for crunchier texture.
Cook on heated skillet (medium to high heat) with olive oil, or bake in 400 degree oven for 10 mins flipping
half way through.
I like to serve mine sans bread topped with a garden marinara sauce and a dark veggie, like spinach, on the side. (Spinach and sunflower seeds sauted with a little minced garlic.)
This takes five minutes to make and is so delicious. Especially, if you purchase black beans in sauce or low sodium varieties of beans.
Try adding things like nuts, shredded carrotts, water chestnuts, sun dried or fire roasted tomatoes, chopped olives, and anything you can think of. It's basically a base for culinary artistry!
Experiment with color, taste, and texture!
(Pictures to come)