Black Bean Patties

Black Bean Porridge Patties for the Golden Spurtle (GF, V)

by Cassidy Stockton in Featured Articles, Golden Spurtle, Meatless Mondays, Recipes

While you are peacefully asleep on Sunday morning, our team will be eagerly awaiting the results of the 2011 Golden Spurtle World Porridge Making Championships. That’s right, this coming Sunday is the 18th Annual Golden Spurtle!

If you recall, we held the Spar for the Spurtle throw down last August to determine our entry into the competition. Our winner was Merry Graham from Newhall, California with her dish— Black Bean Porridge Patties with Black Bean Pico de Gallo.

Right this moment, Merry and a few key Bob’s Red Mill team members are preparing for the competition (ok, so they’re probably asleep right this moment, but they’re prepping in their dreams- we’re sure of it!). While the judges will have to wait to try her savory patties, you can make them at home this weekend.

Crispy on the outside, creamy on the inside, this recipe combines a breakfast staple (oats) with a little Californian flair. Top these with a dollop of Greek yogurt like Merry does or do what we’ve been doing at home and top with a fried egg. I’ve made this recipe so many times since I tried it in August it’s borderline embarrassing. My husband has deemed these “his favorite food” and I  love them for how easy they come together. Unlike our Oregon Orchard Oat Brulee and our Savory Oat Fritters, this recipe is fairly simple and quick to make. To top it off- these can easily be made gluten free and are naturally vegan- though I can promise they lack nothing in flavor and texture!

Be sure to check back and find out how Merry did at the competition. We’ll have a full report on Monday. Spurltes crossed!

Watch Merry’s video to see how these are made.

Black Bean Porridge Patties with Black Bean Pico de Gallo

Ingredients:

  • 2/3 cup Bob’s Red Mill Award Winning Steel Cut Oats*
  • 1 2/3 cups Water
  • 1 Tbsp chopped Garlic
  • 3/4 tsp Salt
  • 1 (15 oz) can Black Beans, rinse, drained, divided
  • 1 tsp Cumin
  • 1/8 tsp Crushed Red Pepper
  • 1/3 cup minced fresh Cilantro for patties, 1/2 cup chopped Cilantro for pico
  • 3/4 tsp Bob’s Red Mill Baking Powder
  • 1/3 cup Bob’s Red Mill Oat Flour, additional for forming patties*
  • 1/3 cup Grapeseed Oil (or Canola)
  • 1 ½ chopped fresh Tomatoes
  • 2 Green Onions, chopped, additional for garnish
  • 1/2 cup Picante Salsa, medium or mild if preferred
  • 2/3 cup Greek Yogurt

Instructions:

In a 4-cup bowl, combine Bob’s Red Mill Steel Cut Oats and 1 2/3 cups water, stir and set aside for three hours. Do not drain water after oaks have soaked. [Alternative non-soak method listed below.]

Pour softened oats and soaking water in a 4-quart or larger saucepan, combine, garlic, water, and salt, cover, and cook on high or medium-high for 9 minutes, stirring 2 or 3 times. Uncover, add 1-cup black beans, cumin, and red pepper, stir constantly and cook 4-minutes.

Pour hot porridge into a large bowl and stir in 1/3-cup cilantro and then add baking powder, stir, add all but about 2-tablespoons of the oat flour until uniform in consistency. Sprinkle a work surface with about 1-tablespoon of remaining oat flour. Form 4 patties by scooping 1/2-cup oat mixture. Sprinkle each mound with about 1-tablespoon of oat flour; press down with the back of a metal spatula and shape with hands.  Use additional oat flour if needed.

In a large non-stick skillet, heat grapeseed oil on high. Fry patties on both sides 5 minutes, adjusting heat between high and medium-high, until patties are brown and crispy. Meanwhile, in a medium bowl toss together remaining black beans, 1/2-cup cilantro, tomatoes, green onions, and picante salsa.

Place Black Bean Porridge Patties on a large serving patter or on individual salad plates. Top patties with Black Bean Pico de Gallo and dollop with Greek yogurt. Sprinkle with cilantro and green onions.  Serves 4

Alternative non-soak method: Combine oats and garlic with 2 2/3 cups water in a 4-quart saucepan, and bring to a boil. Cover, adjust heat to medium and cook for 14 minutes or until water has almost completely absorbed into oats. Uncover, and add black beans, cumin and red pepper, stir constantly and cook 4-minutes. Continue instructions as listed above.

*To make this recipe gluten free, simply use our Gluten Free Steel Cut Oats and our Gluten Free Oat Flour (or other flour of your choice).

About The Author
Cassidy Stockton Google: Cassidy Stockton
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3 Responses to “Black Bean Porridge Patties for the Golden Spurtle (GF, V)”

  1. Thanks for the tasty blog post featuring my favorite Bob’s Red Mill porridge patties! I am about to go into the Scottish B & B kitchen and make the patties AGAIN! For the competition, I have to make the patties along with a pot of porridge, all in 30 minutes. Whew, my spurtling-the-pot work is cut out for me. I can’t give my porridge secrets away yet but I can tell you the technique results in the best porridge EVER!for reals! So until I can crack the secret on an outstanding bowl of porridge go ahead and make the Black Bean Porridge Patties with Pico de Gallo! Merry Cooking!

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