2 T oil
1 red onion-chopped
1 red bell pepper-chopped
1/2 c chopped celery
1 glove garlic-minced
1/2 t paprika
1/2 t thyme
1/4 t cayenne pepper
salt and pepper
1 15 oz can of *kidney beans (drained)
1/2 c cooked rice (white or brown)
2 T minced parsley
1/4 c sliced almonds
1 T minced shallot
1/2 c coconut milk
-----------------------
Heat 1 T of the oil in skillet over medium heat. Add the onion, pepper,celery, garlic, paprika, thyme and cayenne.
Cover and cook until vegetables are softened-10 minutes.
Season with salt and pepper and set aside.
In processor, combine the beans, rice, parsley, some salt and pepper--then add the other ingredients from the skillet.
Pulse (just enough to blend) so it has some texture.
Shape into patties.
Heat 1 T oil in large skillet over medium heat.
Add the bean patties and cook, turning once until browned on both sides.
Cover to keep warm while making sauce.
Sauce
Place almonds and shallots in blender and make into a paste.
Add coconut milk and some salt and pepper to taste.
Blend until it's smooth. Pour into a small saucepan and cook over low heat until hot.
Place bean cakes on a serving platter and pour sauce over them.
* you can use pinto beans if you like!
1 red onion-chopped
1 red bell pepper-chopped
1/2 c chopped celery
1 glove garlic-minced
1/2 t paprika
1/2 t thyme
1/4 t cayenne pepper
salt and pepper
1 15 oz can of *kidney beans (drained)
1/2 c cooked rice (white or brown)
2 T minced parsley
1/4 c sliced almonds
1 T minced shallot
1/2 c coconut milk
-----------------------
Heat 1 T of the oil in skillet over medium heat. Add the onion, pepper,celery, garlic, paprika, thyme and cayenne.
Cover and cook until vegetables are softened-10 minutes.
Season with salt and pepper and set aside.
In processor, combine the beans, rice, parsley, some salt and pepper--then add the other ingredients from the skillet.
Pulse (just enough to blend) so it has some texture.
Shape into patties.
Heat 1 T oil in large skillet over medium heat.
Add the bean patties and cook, turning once until browned on both sides.
Cover to keep warm while making sauce.
Sauce
Place almonds and shallots in blender and make into a paste.
Add coconut milk and some salt and pepper to taste.
Blend until it's smooth. Pour into a small saucepan and cook over low heat until hot.
Place bean cakes on a serving platter and pour sauce over them.
* you can use pinto beans if you like!