Tropical Black Bean Patties
with Pineapple Salsa, Cilantro Lime Rice & Smoky Red Pepper Crema
- Milk
- Wheat
- Eggs
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!
Ingredients
½ cup
Jasmine Rice
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Jalapeño
4 ounce
Grape Tomatoes
1 unit
Black Beans
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Lime
1 teaspoon
Garlic Powder
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
4 ounce
Pineapple
1 unit
Shallot
Not included in your delivery
3 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the fresh, tropical flavors, especially the pineapple salsa, though some found the black bean patties bland.
- Ease of prep: Several noted it was more time-consuming than expected, but others found it surprisingly easy to make.
- Suggestions: Consider adding more seasoning to the patties; some recommend incorporating corn or using panko breadcrumbs for texture 🍲.
- Leftovers: Patties reheated well for some; others found them dry the next day. Try making smaller patties for better cooking.
- Texture: Some loved the crispy exterior and tender inside; others found patties too dense or mushy.
Reviews from our home cooks
VERY tasty and filling. Pineapple salsa was truly delicious. Black bean batter made 6 patties for each of us. In spite of how good this was, we will NOT order it again because it was so complex & time-consuming to make with 2 of us working together on it.
I used the drained pineapple juice to thin the sour cream to make the crema the right consistency, and as part of the liquid needed in the patties. Seemed to be a perfect way to keep incorporating the tropical flavor throughout the dish. I think the recipe needs more salsa, which is why I rated it 3 stars.
The mashed black beans make for a great pattie. The meal came together quickly and the pineapple added a great balance to the salsa.
WOW -- that was so delicious. It really surprised me how easily the black bean patties were to make and the pineapple salsa was perfect.
First time making black bean patties by myself and it wasn't hard at all. Bonus: they turned out delicious! The pineapple salsa and peppery drizzle were the icing on the cake.
The pineapple salsa was great. Black bean patties were good but felt like it was a little difficult to get them perfectly cooked all the way through
Surprisingly my first time with black bean patties. Will definitely be making this again. Wish the salsa portion was bigger to match how much bean patties you get
So good I will absolutely make again. Added more jalapenos because me, put the pineapple juice in the rice and the crema, and I would add more crema and salsa in the future. Also added jalapenos to the patties.
The salsa really adds a lot of flavor and the rice is really delicious with the cilantro and lime, extra special flavor. The crema was super delicious. All of these extras really make the dish special.
The rice was amazing with the lime zest. And the portions on this were actually very large. I used the left overs to have black bean patty eggs benedict.
