Black Bean Patties

they sizzle gently when they hit the hot pan – not loud or dramatic, but sort of a quiet agreement that something good is happening. their edges darken while the kitchen fills with this cozy smell… earthy beans, sweet onion, warm cumin. I always end up standing by the stove, fork in hand, nudging one to peek at the bottom, even though I know I should just let them be. black bean patties aren’t glamorous, maybe, but they feel homemade in the most comforting way – humble, reliable, deeply satisfying.

Why You’ll Crave It

• Perfectly crisped outside, tender and hearty inside – no mush, no fuss.
• Ridiculously adaptable – tuck them in a bun, crumble over salad, or eat straight from the skillet (no shame).
• Made with pantry staples – nothing fancy or fussy here.
• Sneaky protein boost for plant-based meals, with a deep, savory flavor even meat-eaters love.
• Freezer friendly and weeknight approved – make ahead, thank yourself later.

My sister and I used to make these late at night in our first shared apartment – the smoke alarm would always go off.

What You’ll Need

• 1 can (400g) black beans: drained and rinsed – I prefer low-sodium, but any kind works
• 1/2 cup breadcrumbs: plain or seasoned, but something soft and absorbent
• 1 small yellow onion: finely chopped – sweet and sharp in all the right ways
• 1 garlic clove: minced – fresh really makes a difference here
• 1 tsp ground cumin: warm and smoky, this pulls all the flavors together
• 1/2 tsp salt + black pepper: start small, adjust to taste
• Optional – chopped fresh parsley or cilantro: for brightness and color
• A drizzle of olive oil: for the skillet, adds richness

Easy How-To

Mash the beans

Grab a medium mixing bowl and mash the black beans with a fork or potato masher. You don’t want full paste – some chunks are good, they give it texture. Think: somewhere between refried and rustic.

Mix in everything else

Add the chopped onion, garlic, cumin, salt, pepper, and breadcrumbs to the mashed beans. If you’re using fresh herbs, toss those in too. Stir until it sort of holds together when pressed – it won’t be dough, but it’ll come together.

Form your patties

Divide the mixture into about 4 equal parts and gently shape them into patties. They don’t need to be perfect. A bit rustic is charming. If they’re sticking to your hands too much, wet your palms slightly.

Cook with patience

Heat a few teaspoons of olive oil in a nonstick or cast iron skillet over medium heat. Once it’s warm, lay the patties in – don’t crowd them. Cook 3–4 minutes per side, until they’re golden and firm enough to flip. Flip gently – they’re not delicate, exactly, but no need to rush it.

Serve and enjoy

Slide them onto a plate and eat right away – or tuck into buns with avocado and hot sauce, or even into a grain bowl. Always best warm, but surprisingly good at room temp, too.

Good to Know

• If your mixture feels too loose, stir in a bit more breadcrumbs or let it sit for 10 minutes to firm up – beans absorb more than you’d expect.
• Don’t skip tasting the mix before cooking – a tiny bit raw is fine – it’s worth adjusting salt now.
• The patties smell so good cooking, someone will wander in the kitchen asking, “what’s that?”

Serving Ideas

• Layer into a toasted brioche bun with avocado, red onion, and a smear of spicy mayo
• Serve on top of arugula salad with a lime vinaigrette and roasted sweet potatoes
• Break into pieces to stuff into tacos with crunchy slaw and a squeeze of lime

Top Tricks

• Chill the patties for 15–20 mins before cooking if you want cleaner edges and firmer texture – helps a lot if you’re making them ahead
• Use a cast iron pan if you have one – the crisp you get is unbeatable

Frequently Asked Questions

Can I use dried black beans instead of canned?

Absolutely. Just make sure they’re fully cooked and tender before mashing. You’ll need about 1.5 cups cooked beans to match one 400g can.

Why are my patties falling apart?

Usually it’s too wet or too dry. Try a touch more breadcrumbs or let the mix rest so it can set up. Also, gentle flipping helps!

How long can I keep leftovers?

Cooked patties keep well in the fridge for up to 3 days. Reheat on the skillet for best texture, but the microwave is fine too if you’re in a rush.

Are these vegan?

Yes, they’re naturally vegan – no eggs, no dairy. Just simple, whole ingredients that work together beautifully.

Can I freeze them?

Yes! Freeze uncooked patties flat on a parchment-lined tray first, then transfer to a bag or container. Cook from frozen or thaw in fridge overnight.