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Recipe: South Western Style Pinto Patties

When money is tight, beans, rice and oats are fantastic bulk dry goods to stay within budget. Dry bulk beans and rice when cooked can feed a family for quite some time, but variety is the true spice of life. When you are over the idea of bean and rice tacos and burritos- switch to these South Western Style Burger Patties to change things up a bit. It is very helpful but not necessary to have a rice cooker and a food processor. You can use a high speed blender and just make everything in smaller batches if you don't have those appliances.


I used (approximately)

1/2 a medium red onion

1.5 cups rolled oats 

4 cups cooked long grain brown rice (about 1.5 cups dry)

4  cups cooked pinto beans (about 1.5 cups- 2 cups dry)

1/4 cup frozen greens (I used spinach)

1/2 cup vegan cheeze (I used a combination of so delicious mozzarella and Nutritional Yeast) 

Juice of 1 Lime

2 tsp. dried cilantro (or fresh)

1 tsp. Cumin

1 tsp. Paprika 

1/2 tsp. Black pepper

1 TBSP Garlic powder


Start by preparing your beans and rice either in your rice cooker or over the stove. While those cook, blend the rolled oats until they make a somewhat fine oat flour. This will help our burgers bind well without eggs, and soak up moisture so the end result is not soggy. 


Preheat your oven to 350 degrees F. 


Next chop your onion. Food processors make this part very easy. Add your greens and blend. As soon as your rice and beans are prepared, combine them in the food processor and blend them until they mix well. Add cheeze, seasonings, lime juice, and blend. Slowly add the oat flower (or do it all at once, if your food processor is like mine it will mix just fine after a moment) until your mixture is very thick and doughy. You want to be able to ball up and form the mixture into patties- so if it is still too moist, add more oat flour. You should be able to form patties well with slightly damp hands. The mixture will stick to your fingers and palms if you work them with dry hands. 


Line 2 baking sheets with parchment paper. If you filled your food processor like I did you should have enough material for about two sheets worth of patties. I made 10 patties and about 15 bean balls. I baked up my patties on 350 for about an hour, a little longer because I like them firm and crisp. Flip them halfway.  Pinto Patties aren't the prettiest but they have lots of protein and fiber to help hold you over till the next meal! If you made the bean balls like I did, you can use them to make awesome mock meatball subs with some sauce and vegan mozzarella. The patties pair well with pico de gallo and avocado. You can choose to make smaller slider patties for a more picturesque experience but be sure to keep an eye on them in the oven as sliders should cook faster. Enjoy! Please let me know what you think of this recipe! 









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