Zesty Black Bean Patties with Lime

Bean patties have a reputation for falling apart in the pan, and most of that trouble comes from mixing them too wet or too loose. These are built differently. Canned black beans go in with their liquid, so the mixture starts out soft and gets its structure from bread crumbs and cornmeal. The trick is the purée step. Blending about a cup of the mixture and stirring it back in gives you a paste that sticks together like a binder would, without any egg. Once the cheese and cilantro go in, you should have something stiff enough to scoop, which is the test I use before shaping anything.

Black beans are a good staple to keep on hand. They are high in fiber and protein, and they are one of the most affordable pantry foods you can buy. Rinsing canned beans is optional here because the recipe uses the liquid for moisture, but if you are using regular-sodium beans, check the label and keep the salt measure modest. The cornmeal dusting is worth doing carefully. It gives the outside a light, sandy crust once the patties hit the hot pan, and it keeps them from sticking to the plate while you shape the rest.

Cooking them is a two-stage job. A quick sear on each side builds color, and the oven finishes the centers gently so the outsides do not scorch. If you do not have an ovenproof pan, move the patties to a sheet pan as the recipe suggests. Let them rest for a couple of minutes before you lift them, since they firm up as they cool.

Leftovers keep well. Cool the patties completely, then store them in a covered container in the fridge for a few days. They reheat nicely in a dry skillet or a toaster oven, which brings back the crust better than a microwave does. You can also freeze them on a tray and then bag them once they are firm.

For serving, I like a spoonful of plain yogurt or a little salsa on top, with a wedge of lime for squeezing. A simple salad of greens and sliced cucumber on the side keeps the plate bright. If you want something warm and green alongside, the Crispy Chili Garlic Green Beans echo the chili and garlic in the patties, and the Layered Black Bean and Quinoa Jar Salad makes a lunch-friendly partner the next day. For a cozy dinner plate, the Creamy Layered Potato and Onion Bake is a comforting match.