Black Bean Sliders

30 Jul

It’s been a month. Again. And I don’t really have much of an excuse. Except that I’ve been living in a dorm building. Yes, almost 30 and spending six-weeks of the summer supervising high school kids, sleeping in a twin-sized bed, and eating meals cooked in an industrial kitchen. I’m ready for messy kitchen, dirty dishes, and beer, sweet beer.

In the meantime, I thought I’d finally get around to sharing the recipe for the most deliciously cute black bean sliders I made for my June Beer Dinner. Mini foods hold a great appeal for me; it’s almost like you can trick yourself into believing  it’s OK to eat more because they’re small. And that’s where I get in trouble with those damn mini candy bars…

You start with some garlic. See my new garlic peeler! I love it!

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Cook it up in some oil with a little onion (of course).

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Then, you mash the patootie out of the black beans. I used a potato masher the first time I made these and then just used the KitchenAide the next. Both worked pretty well but the finer mashed ones were easier to shape into patties.

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Next, add some stuff to beef it up – sautéed garlic and onion, corn, spinach, red pepper, spices, delish, plus  Panko bread crumbs.

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I also ended up adding an egg to get things to hold together better.

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Pan fry in a bit of oil.

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Finally, serve ’em up how you like them! For the beer dinner I prepared everything ahead of time and then warmed them back up in the oven and melted a piece of cheese on top; instead of avocado I served a spicy guacamole.

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The sliders paired really nicely with an IPA. The first taste test I went with Coronado Brewing Company’s Idiot IPA. Coronado has a lot of beer being distributed right now in the Sacramento area and I’m excited to try a few more of theirs. For the beer dinner I went with Goose Islands IPA. Both beers I tried for the first time at the Capital Beerfest.

Black Bean Sliders from The Curvy Carrot

Everything you’ll need:

  • 3 gloves of garlic (or more, you know)
  • Small yellow onion, chopped
  • Two, 15-oz cans black beans, rinsed and drained
  • 1/2 cup corn
  • 1/2 cup bell pepper, diced
  • 1/4 cup fresh spinach, chopped
  • 1 Tablespoon soy sauce
  • 2 teaspoons ground cumin
  • Pinch of cayenne pepper
  • 2/3 cup Panko bread crumbs
  • Egg (optional)
  • Fixings: cheese tomato, onion, etc.

Directions:

  1. Begin by sautéing the garlic (3 gloves) and onion in oil until tender, about 3-5 minutes. Set aside.
  2. In a bowl, mash the black beans until soft.
  3. Add the corn (1/2 c.), bell pepper (1/2 c.), spinach (1/4 c.), soy sauce (1 T), cumin (2 t), and cayenne pepper (and any other spices you’d like) until combined.
  4. Add Panko bread crumbs (2/3 c.) and egg (optional) until the mixture comes together and will form a patty.
  5. Form patties and allow to chill 10-15 minutes.
  6. Cook patties in olive oil over medium heat until cooked through, about 5 minutes per side.
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One Response to “Black Bean Sliders”

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  1. Meal Planning! | Flour & Hops - July 22, 2014

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