5m
PREP TIME
20m
COOK TIME
335
CALORIES
10
INGREDIENTS
Servings: 4
Ingredients
- 1/4 cup vegetable oil, divided
- 1/2 cup finely chopped onion
- 1 tablespoon seeded and finely chopped serrano pepper
- 3 cloves fresh garlic, minced
- 1/2 cup original chicken stock
-
1
can
(15 1/2 ounces)
canary beans, drained and rinsed
![substitution]( "substitution")
Substitutions available
- pinto beans, drained and rinsed
- 2 cups cooked white rice
- 4 teaspoons Organic Peruvian
- Fried egg, (optional)
- Chopped fresh cilantro, (optional)
INSTRUCTIONS
- 1 Heat 2 tablespoons of the oil in a large deep skillet on medium heat. Add onion and pepper, cook and stir 2 minutes or until onions are softened. Stir in garlic; cook 1 to 2 minutes. Add stock; bring to boil.
- 2 Add beans to skillet; cook 5 minutes or until softened. Using a fork or potato masher, mash the beans to form a slightly chunky paste. Stir in cooked rice and Peruvian Seasoning. Form mixture into a large oval patty using a rubber spatula.
- 3 Add remaining 2 tablespoons oil to pan. (You may need to carefully lift the patty to allow some oil underneath.) Cook 2 to 3 minutes per side or until golden brown. Serve with fried egg on top and garnish with cilantro, if desired.
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