Every once in a while I’ll develop a recipe, unplanned, that surprises me. I threw this dish together on a weeknight when Ben came home late from work, and I didn’t have time for my planned grocery outing before dinner. I needed to use whatever I had available in the pantry to feed me and my hungry boys, and it had to be quick. We had very little stocked in our cupboards, so I wasn’t even sure I would succeed!
I found a can of black beans, Ro-Tel and a package of sloppy joe seasoning. Doesn’t sound too appealing, does it? Oh, it gets even “better”. There was a can of cream corn pushed to the side that I grabbed and then lucky for me, some Panko bread crumbs. Yeah, still sounding pretty “bleck”. But, after placing them all side-by-side on the countertop I stood there and stared at the ingredients for about two minutes before realizing what to make: black bean patties.
Despite what it seems, these black bean patties are the perfect solution to those nights when you need a quick dinner using few ingredients. The flavors of the beans and Ro-Tel (tomatoes and chiles) with the sloppy joe seasoning surprisingly blended together well. And, many of you will have these staples in your pantry already! The cream corn is used as a dressing to the cooked patties and it always helps to top with a dollop of sour cream. 🙂
You do need either a food processor or blender, but I think y’all have one of those, too, right? If not, go get one! Owning either one will open up your meal options immensely!
All three of us loved these. Yes, even my 3-year old! If you can, double the recipe and freeze the leftovers. That is, if you have any.
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can Ro-Tel
- 1 envelope (1.31 oz) Sloppy Joe seasoning
- 1 1/2 cups bread crumbs (I prefer Panko)
- 2 to 4 Tablespoons vegetable oil
- 1 (15 oz) can cream-style corn
- Sour Cream (optional)
In a food processor or blender, blend two-thirds of the beans with the Ro-Tel and Sloppy Joe seasoning by pulsing about 5 one-second intervals. (If using a blender with no pulse option, blend for about 5 seconds, until ingredients are just combined.)
Add the rest of the beans and pulse two more times. Working with 1/2 cup at a time, add the bread crumbs, pulsing 2-3 times after each addition.
Transfer the mixture to a large bowl and continue to mix with a rubber spatula or wooden spoon until fully incorporated. The mixture should be a consistency that is workable and easily shapeable into patties with your hands. If it's too wet, add more bread crumbs until you reach the right consistency. Careful not to add too much so the mixture is dry and crumbles.
Heat 2 Tablespoons of the oil in a large skillet. Shape the black beans mixture into 6 to 7 patties. Place the patties in the heated skillet and cook on each side for 2-3 minutes each, until browned and heated through. Frequently move the patties around the pan with your spatula to avoid sticking and burning. Repeat with remaining patties if you couldn't fit all of them in one batch.
Meanwhile, heat the can of cream-style corn in a small saucepan until heated through.
Serve patties topped with the cream corn and a dollop of sour cream.
Double the recipe and freeze any leftovers for another day!