The biggest difference between Boston and Pittsburgh: the drivers. What the heck is up with these people slamming on the brakes when the light turns yellow?! My commute is over 20 miles now, much of it through lights, so I have shown my Boston colors while grumbling under my breath at many missed opportunities to get past yet another intersection. People in Beantown wouldn't mess around like that. But on a brighter note, if you want to merge into a blocked up lane, most drivers here are more than happy to let you in. No horns. No middle fingers. It's amazing!
This black bean patty makes the commute long home completely worth it (well, this and my water baby). Both Jake and I loved the whole dish. It was reminiscent of the southwestern pizza that I made a couple of months ago and adored; black beans, avocado cream, and corn put together can never lead you astray. That's why I was so excited to receive this recipe in a swap that I do with blog friends (though I didn't have a food processor like the original instructions, so I smashed the beans up with my hands. It was surprisingly fun). I was excited to see that my assignment came from Sarah at Taste of Home Cooking. I love her whole site, but I must say that I was especially pumped to see this little gem in my inbox. Be sure to give it a try!
Black Bean Patties with Corn Relish and Avocado Cream
For the patties: 2 (15 oz.) cans black beans, drained and rinsed 1 roasted red bell peppers, finely minced 2 large eggs 1 teaspoon minced cilantro 1 teaspoon cumin 1 medium onion, finely diced 2/3 cup panko Salt and pepper Canola oil
For the corn relish: 2 teaspoons canola oil 2 cups corn kernels 1 clove garlic, minced 1 jalapeño, seeded and minced 1 medium tomato, seeded and diced Juice of 1 lime 2 tablespoons minced fresh cilantro Salt and pepper, to taste
For the avocado cream sauce: 1 avocado, pitted and coarsely chopped 1/2 cup light sour cream Juice of 1 lime Salt and pepper, to taste
Mash the black beans with your hands until they are mostly creamy and mix with the roasted pepper, the eggs, cilantro, and cumin. Season to taste with salt and pepper. Stir in the panko mixing lightly. Chill for 30 minutes.
While the bean mixture is chilling, heat the canola oil in a skillet over medium-high heat. Add the corn and sauté until lightly browned. Stir in the garlic and jalapeño and cook about 1 minute. Transfer the mixture to a bowl. Stir in the tomato, lime juice, and cilantro. Season with salt and pepper to taste.
To make the avocado cream, combine all ingredients and mash the chunks with a fork until smooth (or use a food processor if you have one). Form the bean mixture into patties. Heat about 2 tablespoons of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm with the corn relish and the avocado cream.
I made all of the components of this dish the night before actually creating the meal, so when I got home from work all I had to do was pull everything out of the fridge and cook the patties. It worked great!
Source: slightly adapted from Taste of Home Cooking
