Cuban Black Bean Patties with Pineapple Rice

I came here thinking what am I gonna do with the left over patties (store bought). It's a very nice combo. I'm going to go with my ideas of taste and try out the rice with patties together. A small suggestion to readers is that use the basic idea and alter the spices to your taste. It works well for me trying out several recipes that way. And this works well for a complete vegetarian like me (been like this for the past 7-8generations maybe!) Reserving a star because I'm going to cook now :)

Have served several times since the magazine came out.  Make patties to recipe using whole egg & put in fridge to firm up.  Before cooking, coat with cornmeal, spritz one side with oil (rather than spraying the pan), and spritz top side just before turning.  Takes about 5min to brown.  Works for us.  Love the pineapple rice and serve it with other Caribbean-style meals. 

It's mostly my fault that my patties were bland because I bought the wrong kind of Monterey Jack without the jalapeño peppers. I did double the cumin and salt, though, and I think even with the right cheese it will need some red pepper flakes. The rice was delicious! I accidentally doubled the butter, but I'm not complaining. I used crushed pineapple from a can instead of fresh chunks, and though I drained it well it still wouldn't brown, but the taste was fine. I didn't use a food processor for the 1/2 cup of beans, I just mashed them well with a fork, but that wasn't the reason my patties tried to fall apart. Next time I'll mash the other beans more.

really nice combo. Rice needed more salt (& I usu cook with very little salt). I used 2 cans of beans (it made 6 patties). I also doubled the cumin and used whole egg as another reviewer suggested. Patties will stay together if you don't disturb them while cooking on one side. That said, I used some oil in the pan. I know it's all about cutting calories, but the cooking spray did not enable the patties to brown. I also did not use food processor. I mashed using a whisk.

I originally used this recipe for a Lenten Friday non-meat dinner. It became a family favorite that my kids ask for. My family has a issues with spicy heat, so I used shredded plain monteray jack. My only knock is that it requires 2 cups of beans. Most canned beans have 1.5 cups in the can. I use two cans and kind of gestimate on the ingredients. I leave the rice amounts alone, but I do add a little minced onion to the butter and pineapple when it is cooking. I also add a little salt to the rice.

This meal was very good, and easy. I did double, add more cumin, and some chili powder. I used canned pineapple, fresh would be even better.

I only made the rice part of the recipe and really liked it. It needed more salt, but I have finally found a good tropical side.

the first time i made these, they were dry and flavorless. This time I added a lot more cumin and throw in some tarragon and red chili pepper flakes. going light on the cornmeal and keeping heat up super high were important for these to come out well for me. i also just mixed the patties with a spoon and fork, much easier that getting the foodprocessor out! agree that good cheese is key in the flavor and texture of this dish. and its cheap!

This was really tasty and easy. I took others' suggestions and used two cans of beans. I also used a whole egg, not just the white, and skipped the puree step. I refrigerated the patties for about 30 minutes before cooking them, so they held together well. The rice was nice, too. Others complained of blandness so I cooked in chicken broth, which I know doesn't help the veg's out there regarding suggestions. My husband really liked it, too.

I thought this recipe was great, despite the mixed reviews. The patties held together well, you just have to be careful when flipping them. The combination of the rice, patty, and sour cream was great. My boyfriend and I both loved it, and we are only "part time" vegetarians.

This is a favorite weeknight dinner of ours. It's quick, good and healthy. I don't make it in the food processor because that makes it too runny. I also make sure the egg white is the last thing I add to the bean mixture to prevent it from getting too wet. Also, after I brown the pineapple a little bit, I through in the rice (regular cooked rice, not boil-in-bag rice), salt and cilantro a bit and stir fry it in the pan.

very yummy! good left over too

Recipe works. I cut back on the amount of cumin but still felt it was overwhelming. The cheese is essential to help keep the patties together. Will make again with a few seasoning tweaks.

This has become a staple for us, we have a vegetarian in the family and this works out well every time. My mini chopper gets the mixture ready quickly and the patties have great texture and flavor. They freeze well, just add a salad and you have a delicious, healthy supper.

This dish was delicious and nutritious so I will definitely make it again! The pineapple with the brown basmati rice I used complemented the black bean patty very well. This dish has a lot of protein, good fats, and fiber in it, which is just an added bonus to a tasty dinner!

This dish has wonderful flavors - I've made it twice and my meat-eating boyfriend and his vegetarian sister both love it as much as I do. To be honest, the black bean cakes aren't the prettiest things in the world but they're delicious and filling so I'll definitely be making them again soon. Also, the flavor of the pineapple rice matches perfectly with the bean cakes so definitely make it too!

This was really tasty! I omitted the cilantro from the rice (I'm not a fan) but I added crushed red peppers to the pineapple while it sauteed. It added a nice depth. I also omitted the red onion. And mashed all the bean with a fork. It didn't seem as goopy as others had complained about. This was a really great recipe and we will definitely have again.

This recipe was a nightmare! I got dirty: two large mixing bowls, a strainer, a rice pot, a large skillet, a food processor, and a garlic press, not to mention various utensils. The patties produced would feed two light-eating adults, and I doubled the beans, egg, etc. for two adults and two elementary-aged kids. The patties collapsed when moved, and with the prescribed amount of fat in the pan, the cornmeal crust didn't brown or sear. The rice was good, but didn't need the extra step of sauteeing the pineapple in butter (!) - mixing in crushed would have been just as good or better (with the juice). The patties needed some jalapeno or peppers or some chili powder or something - pretty bland. This is the LAST time I'm making this one.

This was delicious! We had them last night - I'm excited for my leftovers for lunch today! I used 2 whole cans of black beans - I mashed about 3/4 and pureed the rest with the egg white. They held together really well. I did cook them for longer than called for, and I also added olive oil to the pan to help them along. Omitted the cilantro (hubby can't stand it), but the rice was still great! The patties were kind of time consuming, and it created lots of dirty dishes, but still a very tasty meal - we'll definitely be making them again.

I thought this recipe was very good! The patties did crumble a bit, but tasted very good. I made rice in my rice cooker, and I think next time I might just throw a can of crushed pineapple in with the rice in the cooker to get the same taste without having to cook the pineapple separately.