book - black beans with tomatillo sauce

[Guest guest]

this one strikes me as odd. I thought it was going to be veggie burgers with

salsa verde but it's not. (I read as I type;-))

 

 

* Exported from MasterCook *

 

Black Bean Patties with Tomatillo Sauce

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

THE SAUCE:

3/4 pound fresh tomatillos

1/4 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

2 tablespoons defatted low-sodium vegetable broth -- (Vegetable stock)

2 tablespoons arrowroot powder

THE PATTIES:

2 cups cooked and drained black beans

1/4 cup raw unsalted pumpkin seeds

3 tablespoons canned diced mild green chilies

1 clove garlic -- minced

1/4 teaspoon salt

 

SAUCE:

Remove and discard the husks of the tomatillos, rinse, and place in a saucepan

with the salt. Cover with water and bring to a boil. Reduce the heat and simmer

about 10 minutes, until they are very tender. Drain, then place in a food

processor with the chili powder and cumin. Pulse to combine. Add broth and

arrowroot then puree until smooth. Transfer to a small pan, and cook over medium

heat 2 to 3 minutes, until mixture thickens. Do not overcook (arrowroot can get

gummy). Set aside.

 

PATTIES:

Meanwhile place the beans in a bowl and mash them thoroughly to form a thick

paste. Place the pumpkin seeds in a small food processor blender and finely chop

them to a coarse crumb consistency. Add them to the beans along with the

chilies, garlic and salt. Stir until well combine. (If the paste seems to dry,

moisten it with 1 to 2 tbs of water.)

 

Form the bean mixture into 3-inch patties and place them on a large platter.

(See tip.) Transfer the tomatillo sauce to a serving bowl and allow guests to

spoon the sauce over the patties.

 

DO AHEAD TIP - The patties may be made ahead, arranged on a platter, covered

with plastic wrap and stored in the refrigerator.

 

COMMENT: The sauce would be served warm, room temperature or cold.

 

Description:

" Appetizer. Not fried veggie burgers. "

Source:

" Complete Vegan Cookbook "

S(Veg-Recipes):

" Kitpath 2001-Nov-02 "

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Per Serving (excluding unknown items): 139 Calories; 4g Fat (22.3% calories from

fat); 7g Protein; 21g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 211mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : Try serving this simple and economical do-ahead dish as a summer

appetizer or lunch entree. The cooked beans are combine with seasonings and

ground pumpkin seeds to create delicious patties that require no further

cooking. If you serve corn chips on the side, any leftover sauce will be

devoured as a dip.

 

Nutr. Assoc. : 0 901500 0 0 0 0 0 0 2797 0 901657 0 0

 

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