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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The chipotle peppers add a smoky flavor that goes well with the pinto beans. Ingredients:
2 tablespoons extra virgin olive oil |
1 cup onion, finely chopped |
1/2 teaspoon salt |
2 garlic cloves, minced |
1 chipotle chile in adobo, minced (usually in a can) |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1 (15 ounce) can pinto beans, drained and rinsed or 1 1/2 cups pinto beans, cooked |
3/4 cup breadcrumbs |
2/3 cup water (bean cooking liquid works too) |
Directions:
1. Heat olive oil in large non-stick skillet over medium heat.
2. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened.
3. Add garlic, chipotle chile, cumin and oregano.
4. Cook, stirring often, 1 minute.
5. Add a third of the beans and 1/3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans.
6. When liquid is absorbed, add another third of beans and 1/3 cup liquid, and mash until mixture is chunky.
7. Stir in last third of beans, and mash lightly.
8. Cook, stirring constantly, until mixture is very thick and mostly dry.
9. Transfer beans to mixing bowl to cool, about 15 minutes.
10. Stir in 1/4 cup breadcrumbs. Taste, and add more salt if needed.
11. Spread remaining breadcrumbs on plate.
12. Using spoon, drop bean mixture by one-sixths into breadcrumbs.
13. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size.
14. Place patties on clean plate.
15. Refrigerate at least 30 minutes, or until firm.
16. Heat remaining 1 Tbs. oil in nonstick skillet over medium heat.
17. Add patties, and cook until golden, about 3 minutes per side.
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