Cuban Black Bean Patties with Pineapple Rice

Vegetarian
Gluten Free
Health score
7%
Cuban Black Bean Patties with Pineapple Rice
45 min.
4
328kcal

Suggestions


Bring a taste of Cuba to your kitchen with these delicious vegetarian Cuban Black Bean Patties, perfectly paired with sweet and tangy pineapple rice. This vibrant dish is not only gluten-free but also packed with flavor, making it a delightful option for both vegetarians and meat lovers alike. Each bite of the crispy black bean patties, infused with aromatic garlic and cumin, is a celebration of Caribbean cuisine.

The patties are complemented by the refreshing pineapple rice, which adds a tropical twist to the meal. Sautéed until golden, the fresh pineapple mingles harmoniously with chopped cilantro and a touch of salt, creating a light yet satisfying side that elevates the whole experience. With just 45 minutes of prep and cooking time, these patties make for a perfect weeknight dinner option.

Ideal for gatherings or family meals, this recipe serves four people and is sure to impress with its delightful combination of flavors and textures. Plus, at only 328 calories per serving, you can indulge guilt-free. So grab your food processor and frying pan, and get ready to whip up a dish that's as nutritious as it is delicious. Dive into a culinary adventure that's both satisfying and wholesome!

Ingredients

  • 0.5 teaspoon bottled garlic minced
  • teaspoons butter 
  • cups black beans canned divided rinsed drained (1 [15-ounce] can)
  • 0.3 cup cornmeal 
  • large egg whites 
  • tablespoons cilantro leaves fresh chopped
  • 0.3 teaspoon ground cumin 
  • 0.3 cup cream sour reduced-fat
  • ounces monterrey jack cheese shredded with jalapeño peppers
  • cup pineapple fresh diced
  • 0.3 cup onion red chopped
  • 3.5 ounce rice long-grain
  • 0.1 teaspoon salt 
  • 0.3 teaspoon salt 

Equipment

  • food processor
  • bowl
  • frying pan
  • paper towels

Directions

  1. To prepare rice, cook rice according to package directions, omitting salt and fat.
  2. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat.
  3. Add pineapple; saut 4 minutes or just until pineapple begins to brown.
  4. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
  5. To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork.
  6. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined.
  7. Add bean puree to mashed beans in bowl, and stir until combined.
  8. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
  9. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
  10. Heat pan over medium-high heat. Coat pan with cooking spray.
  11. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

Nutrition Facts

Calories328kcal
Protein16.04%
Fat24.42%
Carbs59.54%

Properties

Glycemic Index
89.84
Glycemic Load
19.38
Inflammation Score
-5
Nutrition Score
13.621304263239%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
0.5mg
Kaempferol
0.07mg
Myricetin
0.02mg
Quercetin
2.2mg

Nutrients percent of daily need

Calories:327.67kcal
16.38%
Fat:8.95g
13.77%
Saturated Fat:5.16g
32.28%
Carbohydrates:49.1g
16.37%
Net Carbohydrates:41.13g
14.96%
Sugar:4.85g
5.38%
Cholesterol:23.02mg
7.67%
Sodium:677.86mg
29.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.23g
26.46%
Manganese:0.95mg
47.39%
Fiber:7.97g
31.88%
Vitamin C:23.17mg
28.08%
Phosphorus:226.62mg
22.66%
Folate:71.84µg
17.96%
Calcium:175.06mg
17.51%
Copper:0.31mg
15.27%
Magnesium:59.78mg
14.94%
Vitamin B2:0.25mg
14.8%
Vitamin B1:0.22mg
14.35%
Selenium:9.82µg
14.04%
Iron:2.49mg
13.82%
Potassium:446.8mg
12.77%
Vitamin B6:0.23mg
11.4%
Zinc:1.63mg
10.84%
Vitamin B3:1.44mg
7.19%
Vitamin B5:0.62mg
6.22%
Vitamin A:261.33IU
5.23%
Vitamin B12:0.19µg
3.16%
Vitamin K:1.61µg
1.54%
Vitamin E:0.22mg
1.48%
Source:My Recipes