Tropical Black Bean Patties
with Pineapple Salsa, Cilantro Lime Rice & Smoky Red Pepper Crema
It’s hard NOT to love any ingredient when it’s patty-fied, aka mixed into a batter and cooked until perfectly golden. This version stars black beans, which we mash until creamy, then fold into a Southwest-spiced tempura batter and cook until tender and crispy. They’re served over cilantro-lime rice, then topped with a savory-sweet pineapple salsa and drizzled with smoky red pepper crema. Now comes the most challenging part of the meal: stacking a little bit of everything on your fork at once to create the perfect bite!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Smoky Red Pepper Crema
(Contains Milk, Soy)
(Contains Eggs, Milk, Wheat)
Southwest Spice Blend
Not included in your delivery
• Wash and dry produce. • Zest and quarter lime. Drain pineapple. (TIP: Save the pineapple juice for adding to smoothies or cocktails!) Quarter tomatoes. Pick cilantro leaves from stems; finely chop leaves and stems, keeping them separate. Halve, peel, and finely chop shallot. Finely chop jalapeño, removing ribs and seeds for less heat. Drain and rinse beans.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine smoky red pepper crema with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a separate small bowl, combine pineapple, tomatoes, half the cilantro leaves, half the shallot, juice from remaining lime, and as much jalapeño as you like. Season with salt and pepper.
• Transfer beans to a medium bowl; mash with a potato masher or fork until almost smooth. (It’s OK if there are still some larger pieces.) • Add tempura mix, Southwest Spice, garlic powder, ¾ tsp salt, and 1⁄3 cup water (1½ tsp salt and ²⁄3 cup water for 4 servings); stir until thoroughly combined. TIP: Batter should be very thick but not dry; add a splash of water if necessary. • Stir in cilantro stems and remaining shallot. Season with pepper.
• Heat a drizzle of oil in a large, heavy-bottomed pan over medium-high heat. Add ¼-cup scoops of batter and lightly press down to form small patties. Cook until golden brown and crisp, 3-4 minutes per side.
• Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), and remaining cilantro leaves. Season with salt. • Divide rice between plates and top with patties and salsa. Drizzle with crema and serve.