Bean There, Done That

I’ve tried black bean burger recipes before. The results were usually just fine in the flavor department, but sadly lacking where texture is concerned. Actually, they tended to resemble greasy black bean puddles rather than burgers, so I gave up for quite some time.

Later, I came across the concept of the bean (or lentil) croquette, sort of an elongated meatball (meatless, of course). Since they’re smaller, I thought they may not fall apart as the burger shapes do when I attempt to flip them. I then found an old recipe (from Eating Well magazine) for a black bean croquette, complete with southwest flavors. It even had instructions for baking rather than frying, so even if these fell apart, at least they wouldn’t be drowning in oil.

Of course, I couldn’t leave well enough alone and just try the recipe. I swapped out the tomatoes, pretty pathetic in the markets this time of year, with some bell pepper and green onion. They’re not exactly seasonal either, but they’re at least consistent through most of the year. I also consulted at least one other recipe for ideas on flavoring and thickening.

I decided on a combination of brown rice and bread crumbs to help the croquettes to hold together. Since I had some leftover cornbread in the freezer, I turned it into crumbs and pressed it into service. I also used those crumbs to coat the croquettes before baking. They add a nice crunch to the outside and a sweet flavor to the inside that I think is an improvement over plain breadcrumbs.

These might not go well on a bun, but I often find bean burgers on a bun kind of starchy and heavy anyway. What they do need, though, is a dipping sauce, and I’ve included the recipe of the one I put together. By a stroke of luck, the dipping sauce recipe only made a bit more than I needed for dipping. This just makes me look like I know what I’m doing. You know, bean…ahem…been there, done that.



Black Bean and Corn Croquettes
These are a good use of leftover cornbread and rice. You could also shape them into smaller balls to serve as an appetizer.

1 tablespoon canola or vegetable oil
½ cup finely chopped bell pepper, any color
1 ¼ teaspoon salt, divided
3 green onions, finely chopped
2 garlic cloves, minced
1 ½ cups cornbread crumbs, divided
½ cup cooked brown rice, cooled
½ cup shredded pepper jack cheese
1 teaspoon cumin
1 teaspoon chili powder
¼ cup chopped cilantro leaves and tender stems
a few splashes hot pepper sauce, to taste
1 cup frozen corn kernels, thawed
2 cups home cooked or canned black beans (drained and rinsed if canned)

1. Preheat oven to 425 F. Heat canola oil in a medium-sized skillet over medium heat. Add the bell pepper and ¼ teaspoon salt. Sautee until pepper just begins to brown, about 5 minutes. Add the green onions and garlic. Cook 1 minute more. Remove the pan from the heat and allow to cool.


2. In the bowl of a food processor, combine ½ cup cornbread crumbs, rice, cheese, cumin, chili powder, cilantro, hot pepper sauce, the remaining 1 teaspoon salt, and cooked peppers, onions and garlic. Process until well combined and beginning to form large clumps.



3. Add the beans and corn. Pulse until well-combined, but some beans and corn are still distinguishable in the mixture.

4. Coat a large baking sheet with cooking spray or oil or line it with a silicone baking mat. Place the remaining 1 cup cornbread crumbs in a bowl or on a plate. Scoop up about ¼ cup of the bean mixture and use your hands to form into a log-shaped croquette. Dredge the croquette in the cornbread crumbs, pressing slightly to make the crumbs stick. Place on the baking sheet. Repeat with the remaining mixture. You should get about 12 croquettes.

5. Bake at 425 fro 25 minutes or until the crumb coating is golden brown and the croquettes are firm enough to move without falling apart. Serve with Cilantro Cream Dipping Sauce (see recipe below).

Makes about 4 servings.

Cilantro Cream Dipping Sauce

1 cup sour cream
1 teaspoon lime juice
½ teaspoon salt
¼ teaspoon cumin
¼ teaspoon chili powder
1/8 teaspoon hot pepper sauce
¼ cup finely chopped cilantro leaves and tender stems
2 green onions, finely chopped

1. Combine all ingredients and stir well to combine. Chill until ready to serve.

Serve with Black Bean and Corn Croquettes.

I Am the Enter-Tater

It was Mother’s Day weekend, and I had the opportunity to entertain ten people, besides myself. We ranged in age from 3 to 88 years, would probably all prefer a casual meal (four people would be sitting at the card table after all), and everyone would appreciate that I was cooking for them. (Entertaining Rule 1: If the people you entertain don’t appreciate your gestures of hospitality, stop inviting them). I would be giving honor to my mom and grandmother, who had come from Michigan, as well as two other moms, but they had always enjoyed my meals in the past. It would be a satisfying group to cook for, so I wasn’t nervous (much).

My kitchen is small, but its heart and ambitions are big when it comes to its extremely infrequent chances to entertain. The apron is always up to the challenge, probably because it always has backup in the closet. This time of year, the kitchen has its own backup as well, in the form of a decent-sized gas grill that saves me significant sweat in the kitchen on warm days.

I opted for the classics: burgers, bratwurst and hotdogs on the grill, with veggies, dips, a pasta salad and a few other snacks on the makeshift buffet table. I also wanted something that everyone would like, but that might be a little different than everyone expected. But this was the great Midwest, after all. What goes with meat better than potatoes?

There are probably thousands of recipes for giant casseroles with titles like “Company Potatoes” or “Potatoes for a Crowd,” but if I was going to grill, I was going to grill, and half the point was to keep it from getting too hot inside (even though it turned out to be a rather cool day). Besides, I had not ever tested any of these recipes myself. (Entertaining Rule 2: Don’t make something for your guests that you’ve never made before.) What I had done many times during last year’s grilling season, however, was grill potatoes.

Now I know as well as you do that it is nearly impossible to grill raw potatoes, since they get black before they even consider losing their vegetable crunch. And so I cheat. I use the microwave to par-cook the potatoes, then cut them into cubes or wedges (I went mostly with finger foods, so I made wedges this time), dress them with plenty of olive oil, salt and pepper, dump them in a pan made for the grill, and put them to the flames. They need to be watched carefully and turned when they begin to darken, and if, like me, you’re also cooking something that tends to flare up on the same grill, the potatoes can get pretty dark before you know it. Not that I mind a crispy potato. In fact, I’m convinced they make the world go ‘round.

I love these potatoes with an herbed dipping sauce, like the one I adapted from Better Homes and Gardens Magazine. It can be easily customized to fit your personal taste or whatever fresh herbs you have available. I used parsley (which seems to be always available), oregano and thyme. I think it would also be great with ground coriander, cumin and cilantro or with dill and lemon juice in place of the lime juice.

The potatoes were a big hit. In fact, I nearly forgot to take a photo of the finished product until they were almost gone and scrounged what was left from the bottom of the bowl for their glamour shot (every cook loves an empty serving dish!). I think we really all had a great time (Entertaining Rule 3: Have fun at your own party!) There was a violin concert, a brilliant commentary on what a hat is for, and a great dance routine performed to Weird Al’s “Yoda” by a young Batman with a blue-blanket cape. Aaah, memories. And mmmmm, potatoes!

Grilled Potatoes with Lime-Herb Dipping Sauce
This is really a method for cooking the potatoes rather than a recipe. The sauce can be halved, doubled, quintupled, whatever you need.

For the potatoes:
Potatoes (I used some nice large red potatoes, but use whatever looks nice)
Olive oil (I use extra-virgin for just about everything
Salt and Pepper

1. Cook the potatoes in the microwave (3 to 5 at a time) until they are partially cooked all the way through, but are still firm enough to cut. A knife inserted in the potatoes will meet with some resistance, but not the crispy kind of a raw potato. This should take about 6 minutes. Turn them over about halfway through the cooking process.

2. Set the potatoes aside until they are cool enough to handle. This can be done significantly ahead of time, even the day before. Cut the potatoes into large wedges.

3. In a large bowl, toss the wedges with olive oil to coat. Add salt and pepper to taste and toss well.

4. Preheat a grill. Place the potatoes on a grilling pan over medium to high flame (depending on your grill’s power) and grill until they are browned on one side. Turn the potatoes with tongs and grill the other side until brown. Serve with Lime-Herb Dipping Sauce.

For the Lime-Herb Dipping Sauce (adapted from Better Homes and Gardens Magazine)
½ cup mayonnaise
½ cup sour cream
1 tablespoon lime juice
2 finely chopped green onions (scallions)
1 clove garlic, very finely minced
½ teaspoon salt
about 3 tablespoons minced fresh herbs

1. Mix all ingredients together. Chill until ready to eat.