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Pinto Bean Patty (Breakfast Style)

by QuisineQueenB
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AuthorQuisineQueenBCategoryBreakfast, Vegan, Vegetables, VegetarianDifficultyBeginner

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Pinto Patty_breakfast style side
Yields2 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
Bean Patty Ingredients
 1 16 oz. cans pinto beans, drained and rinsed
 1 small carrot, shredded
 2 galic cloves
 3 tbsp quick oats
 ¼ cup sliced almonds
 ¼ cup sunflower seeds
 ¼ cup fresh cilantro
 ¼ cup fresh parsley
 ½ cup cooked quinoa
 1 tsp Better Than Bouillon Garlic Base
 ⅓ cup red bell pepper, diced
 3 tbsp water
Bean Patty Seasonings
 1 tsp sea salt
 1 tsp ground cumin
 1 tsp onion powder
 ½ tsp paprika
 ½ tsp smoked paprika
 ½ tsp granulated garlic
 ½ tsp dried thyme
 ½ tsp ground black pepper
Additional
 2 tbsp grapeseed oil (for frying patties)
Bean Patty Preparation
1

- Gather your ingredients to make the Pinto Bean Patty (pinto beans not shown here). Combine the spices in a small bowl. Drain and rinse the beans.

Pinto Patty_ingredients

2

In a food processor, grate the carrot. Next, add the garlic cloves and pulse until the garlic and carrot are minced together.

Pinto Patty_carrot garlic

3

- Add the beans, nuts, seeds, almonds, and oats and mix in the food processor until they are all broken down.

Pinto Patty_add oats nuts

4

- Next, add the spices, quinoa, and herbs and blend to a paste-like consistency.

Pinto Patty_mixture

5

- Add the diced bell pepper and fold into the bean mixture. Form the mixture into 2-4 patties.

Pinto Patty_form patties

6

- In a large skillet on medium heat, add the grapeseed oil and bring to temperature. Next, gently place the patties in the pan. Cook each side until golden brown, flipping them only once to avoid the patties from breaking apart. Remove from the pan.

Pinto Patty_cooked patt

Putting It Together - Breakfast Style
7

- In the same skillet, hard sear a few slices of tomato and fry an egg over-easy. Serve the patty with the tomatoes, egg, arugula, and a dollop of Chipotle Cumin Aioli (see link for this recipe in the post article). Good eats to ya!

Pinto Patty_fry egg tomat

 

Ingredients

Bean Patty Ingredients
 1 16 oz. cans pinto beans, drained and rinsed
 1 small carrot, shredded
 2 galic cloves
 3 tbsp quick oats
 ¼ cup sliced almonds
 ¼ cup sunflower seeds
 ¼ cup fresh cilantro
 ¼ cup fresh parsley
 ½ cup cooked quinoa
 1 tsp Better Than Bouillon Garlic Base
 ⅓ cup red bell pepper, diced
 3 tbsp water
Bean Patty Seasonings
 1 tsp sea salt
 1 tsp ground cumin
 1 tsp onion powder
 ½ tsp paprika
 ½ tsp smoked paprika
 ½ tsp granulated garlic
 ½ tsp dried thyme
 ½ tsp ground black pepper
Additional
 2 tbsp grapeseed oil (for frying patties)

Directions

Bean Patty Preparation
1

- Gather your ingredients to make the Pinto Bean Patty (pinto beans not shown here). Combine the spices in a small bowl. Drain and rinse the beans.

Pinto Patty_ingredients

2

In a food processor, grate the carrot. Next, add the garlic cloves and pulse until the garlic and carrot are minced together.

Pinto Patty_carrot garlic

3

- Add the beans, nuts, seeds, almonds, and oats and mix in the food processor until they are all broken down.

Pinto Patty_add oats nuts

4

- Next, add the spices, quinoa, and herbs and blend to a paste-like consistency.

Pinto Patty_mixture

5

- Add the diced bell pepper and fold into the bean mixture. Form the mixture into 2-4 patties.

Pinto Patty_form patties

6

- In a large skillet on medium heat, add the grapeseed oil and bring to temperature. Next, gently place the patties in the pan. Cook each side until golden brown, flipping them only once to avoid the patties from breaking apart. Remove from the pan.

Pinto Patty_cooked patt

Putting It Together - Breakfast Style
7

- In the same skillet, hard sear a few slices of tomato and fry an egg over-easy. Serve the patty with the tomatoes, egg, arugula, and a dollop of Chipotle Cumin Aioli (see link for this recipe in the post article). Good eats to ya!

Pinto Patty_fry egg tomat

Pinto Bean Patty (Breakfast Style)
IngredientsDirections
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Chipotle Cumin Aioli
15-Minute Tomato Garlic Couscous

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About Me

Brittny C Lyle_Quisine Queen B

I am the creator, author, photographer, and homecook behind Quisine Queen B. As a busy wife, SAHM, new blogger, and entrepreneur, I practice self-care through food--my love language. I call my recipes "gourmet-on-demand" because they are practical, nutritious, and beautiful. Fit for a queen, I think! I also believe in nourishing the crown (mind), so you'll see some tokens of wisdom lying around. So, come to reign in your kitchen with me. After all, we deserve it!

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