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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
2 Cup(s) Cooked black beans
1 Cup(s) Seasonings of your choice
1 Tablespoon(s) Hot Pepper Flakes
1 Cup(s) Cooked brown rice
1 Cup(s) Soymilk |
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