Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Cooked black beans 1 c Cooked brown rice
1 c Cornmeal 1 c Soymilk
1 T Cumin

The North American Indians made patties of black beans and cornmeal,
cooking them over campfires. Brown rice has been added to give
them more substance, though the Native Americans on the plains would
have used wild rice. For a main dish, you can make or buy a
mushroom gravy to serve over the patties, serving with a green
vegetable and salad. Uncooked patties can be wrapped in wax paper and
frozen, then for a quick meal you can defrost and fry or grill. This
is a nice way to use up leftover rice or beans, but you can also cook
some for the occasion. For breakfast, you can serve with warm maple
syrup.

Cool the beans and rice, if you have just cooked them. Combine all
the ingredients well. Add more cornmeal as needed to form a stiff
dough. Form into patties. Add corn oil to a frying pan and fry, or
grill over charcoal. Cooking black beans: put 1 cup dry black beans
in 3 cups water and store overnight (a quart canning jar works
well for this.) Bring to a boil in fresh water and simmer around
40 minutes. Cooking brown rice: place 1 cup brown rice in 2 1/2 cups
water. Bring to a boil, then cover and simmer until water has
disappeared, about 35 minutes. Let the rice rest with cover on an
additional 10 minutes. From: Mary Howard.

Browse by categories