Ingredients
2 cup nondairy milk (I use plain almond milk)
1 cup cornmeal
2 teaspoons salt
4 cups black beans, drained, divided
2 teaspoon ground cumin
1 teaspoon ground black pepper
4 cloves garlic, optional
1 1/2 cup sweet corn (I used my frozen corn from this summer)
guacamole, to garnish
Directions
Heat the nondairy milk over medium-high heat in a small sauce pan until boiling. Mix the cornmeal and salt and whisk into the boiling milk. Make sure to avoid lumps by stirring constantly for about 3 minutes, or until the cornmeal has cooked through and forms a solid mass that pulls away from the sides of the pan. Measure out 2/3 cup black beans and set aside. In a food processor, blend the remaining black beans, garlic and spices then stir that into the cooked cornmeal to form a thick paste. Stir in the remaining 2/3 cup black beans and the corn. Shape this mixture into about 10 thick patties. Cook over a high heat in a lightly oiled pan about 3 minutes on each side or until browned. Serve with guacamole if desired. Tastes great alone or on a bun.
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