Brown Rice And Black Bean Cakes Recipes

BLACK BEAN CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the sour cream: Mix all the ingredients together and set aside.
• For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
• For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
• For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
• Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
• Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
• While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
• Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

BROWN-RICE CAKES WITH TOPPINGS

Steps:

• Layer on desired topping combinations for a quick and easy mini-meal.

BLACK BEANS WITH BROWN RICE

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

BROWN RICE AND BLACK BEAN CASSEROLE

Steps:

• Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
• In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
• Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.