Mini Patties of Black Beans and Peanut Butter

Name: Mini Patties of Black Beans and Peanut Butter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 portions
Ingredients: 2 cups dry black beans (or 2.5 times the amount canned, drained); 1/2 cup peanut butter; 2 3/4 cups rolled oats; 2 yellow onions; 1 2/3 cups fresh parsley; 1 tsp cayenne pepper; 1/2 tsp salt; 1 tbsp extra virgin olive oil

Prep time: 20 min
Total time: 40 min
Additional waiting time: 24 hours
Keeps: 3 days
Freezable
Party favourite

Allergens: GlutenNuts

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

2 cups dry black beans (or 2.5 times the amount canned, drained)
1/2 cup peanut butter
2 3/4 cups rolled oats
2 yellow onions
1 2/3 cups fresh parsley
1 tsp cayenne pepper
1/2 tsp salt
1 tbsp extra virgin olive oil

Procedure

Soak the beans overnight or for 24 hours (skip this step with canned beans).

Pressure-cook the beans for 20 minutes, starting once the cooker reaches pressure (with canned beans: just drain and rinse them).

Preheat the oven to 350 °F and line a baking tray with parchment paper.

Roughly chop the onions and parsley.

Blend all the ingredients except the oil in a food processor until well combined.

Shape the mixture into small patties, place them on the tray and brush both sides with the oil.

Bake for 15–20 minutes, until golden.

Nutrition per portion

Calories: 527
Carbohydrates: 75 g
Protein: 25 g
Fat: 16 g
Iron: 6.4 mg
Calcium: 141.2 mg

Additional notes

With canned beans: no additional soaking time required.