Who says a dinner using all pantry staples can't be tasty and satisfying? These black bean patties come together in minutes and are a perfect solution to those days when you're running low on fresh ingredients and can't make it to the store before dinner.
Servings: 3-4 servings
Author: Nikki Gladd
1(15 oz) can black beans, rinsed and drained
1(10 oz) can Ro-Tel
1envelope(1.31 oz) Sloppy Joe seasoning
1 ½cupsbread crumbs(I prefer Panko)
2to 4 Tablespoons vegetable oil
1(15 oz) can cream-style corn
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 ½ 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!