Red Bean & Rice Patties

Red beans, brown rice, and seasonings married together,

topped with fresh veggies,

all snuggled in between a toasted whole wheat bun.

Yum in my tum.

(...tum almost rhymes with bun...nevermind...)

This was my first experience making meatless patties...I thought it might be a total mess with the patties falling apart, but I was pleasantly surprised how well it all stuck together.

Try this lighter, much healthier version of this popular summer cuisine!

Red Bean and Rice Patties

slightly adapted from Better Homes & Gardens

1 15-oz can no-salt-added red kidney beans, rinsed & drained

1/2 cup finely chopped white onion

1/4 cup finely chopped celery

1/4 cup whole wheat bread crumbs

2 Tbsp cilantro, chopped

2 large (or three small) cloves garlic, minced

1/2 tsp dried oregano

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

3/4 cup cooked brown rice

4 whole wheat hamburger buns, toasted

In a medium bowl, coarsely mash beans with a fork. Stir in the rest of the ingredients, except for the rice. When thoroughly mixed, add in rice. Divide mixture into four equal portions and roll into balls. Smash down and shape into 1/2-inch thick patties. Place onto preheated, lightly greased skillet over medium heat. Cook for about 10 minutes or until heated through, turning over once. Serve on toasted hamburger buns with your favorite toppings.

Our favorite toppings are olive oil mayo, fresh spinach leaves, avacado slices, tomato slices, and red onion slices.