Bean Patties with Cheese and Spinach Sauce

[Guest guest]

Bean Patties with Cheese and Spinach Sauce

 

2 lbs. black beans, rinsed and drained

2 tbsps. butter

1 carrot, peeled and grated

1 celery rib, finely chopped

1 tsp. dill seed

3/4 cup shredded cheddar cheese

1/2 cup seasoned breadcrumbs

3 tbsps. olive oil

3 tbsps. shallots, minced

3/4 cup dry white wine or vegetable stock

1/2 lbs. spinach leaves, cooked, washed and tough

stems discarded

1/4 cup skim milk

1/8 tsp. nutmeg

 

Place drained beans in a mixing bowl. Mash thoroughly

and set aside. Melt butter in a heavy nonstick skillet

over medium heat. Saute carrots and celery 3 to 4

minutes or until softened. Add carrots and celery to

beans. Add salt to taste, dill seed, and cheese and

mix thoroughly. Form mixture into 2 patties per

serving. Dredge patties in breadcrumbs. Heat 2/3 of

the oil in same skillet over medium heat. Saute

patties 3 to 4 minutes per side or until golden.

Transfer to a platter and keep warm. Heat remaining

oil in same skillet over medium heat. Saute shallots 2

minutes or until softened. Stir in wine and simmer 6

minutes or until mixture is reduced by 2/3 . Stir

spinach into wine mixture. Reduce heat to low. Cover

skillet and cook 2 minutes or until spinach is wilted.

Stir in milk and nutmeg and bring to a simmer.

Transfer to a food processor or blender and puree.

Season spinach sauce with salt and pepper to taste.

Serve sauce over bean patties. Serves 6.

 

 

 

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