INGREDIENTS
1 cup cooked brown rice (rinsed, cooled, and patted dry)
1 cup raw pecans (or other raw nut)
1 white onion, diced (¾ – 1 cup)
2 tsp minced garlic
1 tbsp each: chili powder, paprika, and coconut sugar (or brown sugar)
½ tsp each: salt and pepper
2 tbsp ground flax seed
1½ cup black beans (cooked, rinsed, drained, and patted dry)
⅓ cup finely ground bread crumbs
2 tbsp tomato-based BBQ sauce
DIRECTIONS
Cook brown rice as directed. Rinse, drain, place in bowl to dry.
Heat skillet on medium - when hot, add nuts, stirring frequently for 5-7 min. Remove and place in bowl to cool.
Add several tablespoons of vegetable broth or water to skillet and add onions. Sauté for 3-4 minutes. Add garlic. Remove after 1 minute and set aside.
Place nuts, chili powder, paprika, sugar, salt, pepper, flax seed, into blender and blend to a fine meal. Set aside.
Place drained, dried beans into large bowl and mash well with a fork until all the beans are completely mashed.
To bean bowl, add rice, spice/nut mixture, onion/garlic mixture, bread crumbs, and bbq sauce. Mix with spoon for two minutes until all ingredients are thoroughly mixed. (If too wet, add more bread crumbs. If too dry, add more BBQ sauce.)
To form patties, place a mason jar lid inside down, line with stretch wrap and press mixture into lid. Lift plastic wrap, place patty on plate and repeat. Regular band will yield 10 patties. Wide mouth lid will yield 7 patties.
TIPS
Patties will set more firmly if refrigerated for a few hours
To grill: bring grill to high temp. Place patties on grill and reduce to lowest temp. Cook for 5 minutes on each side. Remove from heat and serve.
If cooking on stovetop: place skillet on medium heat. Add a touch of vegetable broth. Cook each side for 5 minutes.
For meatballs: roll and cook at 350* for 20 min.
One 15 oz. can of black beans provides only 1¼ cup- you will need two.