• 2/3 cup Steel Cut Oats
  • 1-2/3 cups Water
  • 1 Tbsp Garlic chopped
  • 3/4 tsp Sea Salt
  • 1 can Black Beans (15oz can) rinsed, drained, divided
  • 1 tsp Cumin
  • 1/8 tsp Crushed Red Pepper
  • 1/3 cup Cilantro minced for patties
  • 1/2 cup Cilantro chopped for pico
  • 3/4 tsp Baking Powder
  • 1/3 cup Gluten Free Oat Flour plus additional for forming patties
  • 1/3 cup Grapeseed Oil
  • 1-1/2  Tomatoes chopped
  • 2  Green Onions chopped, additional for garnish
  • 1/2 cup Picante Salsa medium or mild if preferred
  • 2/3 cup Greek yogurt

  1. In a 4-cup bowl, combine Bob's Red Mill Steel Cut Oats and 1-2/3 cups water, stir and set aside for three hours. Do not drain water after oats have soaked.**
  2. Pour softened oats and soaking water in a 4-quart or larger saucepan, combine garlic, water and salt; cover and cook on high or medium-high for 9 minutes, stirring 2 or 3 times. Uncover, add 1 cup black beans, cumin and red pepper, stir constantly and cook 4 minutes.
  3. Pour hot porridge into a large bowl and stir in 1/3 cup cilantro and then add baking powder, stir; add all but about 2 tablespoons of the oat flour until uniform in consistency. Sprinkle a work surface with about 1 tablespoon or remaining oat flour. Form 4 patties by scooping 1/2 cup oat mixture. Sprinkle each mound with about 1 tablespoon of oat flour; press down with the back of a metal spatula and shape with hands. Use additional oat flour if needed.
  4. In a large non-stick skillet, heat grapeseed oil on high. Fry patties on both sides 5 minutes, adjusting heat between high and medium-high, until patties are brown and crispy. Meanwhile, in a medium bowl toss together remaining black beans, 1/2 cup cilantro, tomatoes, green onion and picante salsa.
  5. Place Black Bean Porridge Patties on a large serving platter or on individual salad plates. Top patties with Black Bean Pico de Gallo and dollop with Greek yogurt. Sprinkle with cilantro and green onions.
Recipe Notes

**Alternative non-soak method: Combine oats and garlic with 2-2/3 cups water in a 4-quart saucepan, and bring to a boil. Cover, adjust heat to medium and cook for 14 minutes or until water has almost completely absorbed into oats. Uncover and add black beans, cumin and red pepper, stir constantly and cook 4 minutes. Continue instructions as listed above.

This recipe has been provided to you by Bob's red mill blog.