Yesterday I swear I had a brief out-of-body moment involving a jar of Nutella and a jar of cookie butter. They practically leapt from the cabinet into my hands, and before I knew it I was scooping spoonfuls straight into my mouth while protesting and groaning in equal measure.
I tried to be responsible. I licked every reachable crevice of both jars and then, when they were empty, tossed them out. That would put an end to the temptation, right?
For a little while I was relieved that the jars were gone and no longer hovering at the edge of my thoughts. But I know how persistent cravings can be—my self-control is thin at the best of times and even thinner during that one week each month when restraint seems to evaporate.
My stomach was less than pleased after all that sugar; it gurgled in protest. My taste buds, overwhelmed by the sweetness, demanded something more balanced. I needed to make amends—an apology to my body in the form of a better, healthier meal.
Enter black bean patties. Skip the Hallmark card—these patties say “I’m sorry” far better than any cliché sentiment. They’re smoky with a touch of heat, slightly sweet, and pleasantly savory. Plus, they’re wholesome and satisfying, which makes them the perfect recovery food after a sugar binge.
I can already see these black bean patties becoming a staple in my kitchen. I don’t fool myself into thinking the occasional cookie-butter episode won’t happen again, but at least I now have a reliable recipe for damage control: nourishing, flavor-forward, and quick to pull together when I need something restorative.
Note for anyone in New York City: the Whole Foods Market at Columbus Circle is hosting a public beer tasting on Friday, July 13th from 4–8 pm to celebrate a collaboration with Harpoon Brewery and the new Saison Liaison. Brewers will be present and samples will be offered—an enjoyable way to unwind at the end of the week.
Black Bean Patties with Corn Relish
Serves 6, adapted from Elly Says Opa via Annie’s Eats
Ingredients
- 1 cup dried black beans, soaked overnight and boiled in salted water until tender (or 2 15-oz cans)
- 2 roasted red bell peppers, divided
- 2 large eggs
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 chipotle chile in adobo, minced
- 1 medium onion, finely diced
- 1/2–2/3 cup cornmeal
- Salt and freshly ground black pepper
- 2 tsp canola oil (plus extra for frying)
- 2 cups corn kernels (fresh or frozen)
- 1 clove garlic, minced
- 1 jalapeño, seeded and minced
- 1 medium tomato, seeded and diced
- Juice of 1 lime
- 1 avocado, diced
- 2 tbsp minced cilantro
Instructions
- For the patties: place half of the cooked or canned black beans in a food processor along with one coarsely chopped roasted red bell pepper, the eggs, oregano, cumin, and the minced chipotle. Process until smooth.
- Finely chop the remaining roasted red bell pepper and set aside.
- Mash the remaining beans by hand in a bowl. Stir the pureed bean mixture, chopped red bell pepper, and diced onion into the mashed beans. Add enough cornmeal so the mixture holds together and can be formed into patties. Season with salt and pepper to taste. Cover and refrigerate for about 30 minutes to firm up.
- While the bean mixture chills, prepare the corn relish: heat about 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add the corn and sauté until it begins to brown, 2–3 minutes. Add the jalapeño and garlic and cook briefly until fragrant, about 1 minute. Stir in the diced tomato and lime juice, then remove from heat. Transfer to a bowl and gently fold in the avocado and cilantro. Season with salt and pepper.
- Form the bean mixture into roughly 15 small patties. Heat about 2 tablespoons canola oil in a large skillet over medium heat. Working in batches, pan-fry the patties until golden brown and heated through, about 3 minutes per side. Drain briefly on paper towels if desired.
- Serve the patties warm, topped with a generous spoonful of the corn relish. These also pair well with a simple green salad, whole-grain buns, or a cooling yogurt or avocado crema.