Spicy Black Bean Patties

Makes 10-12 patties.
Prep Time:
Total Time:
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Helpful Equipment:

cast iron skillet


2 Cups dry black beans (or 2 16 ounce cans)
2 Jalepenos, diced but keep the seeds
1 red pepper, diced
1/2 green pepper, diced
1/2 red onion, diced
4 cloves garlic, diced
1 Cup breadcrumbs
1 Teaspoon cumin
1 Teaspoon chili powder
1 Teaspoon oregano
Oil for frying
Salt and pepper

Cilantro Yogurt Sauce:

2 Cups yogurt, Greek works great
1/2 - 3/4 Cups cilantro, chopped loosely packed (if you hate cilantro, maybe try parsley)
1 clove garlic, crushed
Juice of 1 lemon
Pinch of salt


1) Chop the veggies.

2) Sauté the veggies in a few tablespoons of oil until they are a bit soft, but not browned at all. Just a few minutes should do the trick.

3) Cook the beans according to the directions on the package. If you are using dry beans, which I recommend, you’ll want to soak them overnight so plan for that.

4) Add the breadcrumbs and using a masher or large spoon, mash up the beans and breadcrumbs.

5) Mix in the sautéed veggies and all the other spices.

6) Form about 4 ounce patties with the mixture.

7) Sprinkle the chili power and cumin on each patty.

8) Cook them in a few tablespoons of oil over medium-high heat for about 4 minutes a side.

9) Stir all of the sauce ingredients together.

10) Serve with a small green salad using the sauce as salad dressing!