Ingredients
| Black beans, #10 cans, drained | 2 each |
| Sweet potato, mashed | 4 cups |
| Tomato paste | ½ cup |
| Oats, quick-cooking(or rolled oats briefly whirled in a blender) | 4 cups |
| Soy sauce(wheat-free and low-sodium are fine) | ½ cup |
| Cumin, ground | 2 tablespoons |
| Chili powder | 2 tablespoons |
| Garlic powder | 2 tablespoons |
| Mustard, Dijon-style | 2 tablespoons |
| Salt, kosher | 2 teaspoons |
| Black pepper, ground | 2 teaspoons |
Instructions
- Preheat the oven to 350° F. Line baking sheets with pan liner or lightly oil.
- In a food processor or mixer, blend the black beans, mashed sweet potato, tomato paste, and oats just until well combined, not pureed: some beans and oats still whole. Mix the remaining ingredients in a bowl, then add to the bean mixture and blend again just until evenly mixed.
- Form the mixture into patties (either 22 or 44, ¾ cup mixture each patty) and place on the prepared baking sheets. Bake until brown on top, 8 to 10 minutes. Flip and bake for 10 more minutes.
- Serve immediately or hold at 135-160° F.
Recipe Notes
Yield: 33 cups