This was dinner Sunday night: a slightly failed attempt at black bean burgers with a superb attempt at a “spanish rice” recipe with sour cream, guacamole, and a bit of shredded cheese. I can’t tell you how pleased I was overall with this dinner. I’ve been searching for some Mexican flared dishes since that is a cuisine I quite enjoy. If I had to pick, Italian and Mexican food styles are the two I enjoy the most (besides those foods I grew up with).
The black bean burgers were a fail only because they didn’t hold together so well. I think that was actually a fault of how I cooked them rather than the burger mixture itself. I got lazy and decided to just scoop by spoonfuls into the pan and then press down with a fork. Yeah, there is a reason that you need to form and press these into patties with your hands. Makes them hold together better while cooking. Ah well. They were tasty anyway. The burgers consist of black beans, spinach, red peppers, and a bit of onion. YUM. I will share their recipe in the coming weeks. But you can get a gist of how they are made this weekend when my lentil cake recipe posts.
This made a lovely bento on Monday. The black bean cakes sort of fell apart, but that was okay. I mixed them up with the rice, topped it all with a small bit of sour cream (because that’s all I can really handle of sour cream) and sighed with contentment. This I quite liked. And if you look at that “spanish rice” you’ll notice that’s not rice. No, it’s not. It is a new-to-me food. And that post is coming at 12:30 p.m. today. See you then. Have a wonderful Tuesday everyone and…
Be the bento.