5-Ingredient Black Bean Patties

1. Preheat oven to 375°F. Line a large plate or rimmed baking sheet with paper towels. Evenly spread rinsed beans over the paper towels in a single layer; cover with an additional paper towel. Let stand at room temperature to absorb as much liquid as possible, at least 10 minutes or up to 1 hour.

   

2. Place eggs, panko, Worcestershire, cumin, salt and pepper in a food processor. Process until mostly smooth, about 10 seconds. Add the beans; pulse until just combined and some small chunks of bean remain, 8 to 10 pulses.

   

3. Transfer the mixture to a medium bowl; cover and refrigerate for 30 minutes.

   

4. Portion the mixture into 6 patties, about 1/2 cup each. (For smaller servings, make 48 patties, about 1 tablespoon each.) Arrange the patties on a large rimmed baking sheet lined with parchment paper, leaving 1/2-inch spaces between the patties. Using your hands or the back of a measuring cup, press each patty into a 3 1/2-inch circle, about 1/4-inch thick. (For smaller patties, press each into a 1 1/2-inch circle.) Bake until a crust forms and the edges just begin to turn golden brown, about 20 minutes. (For smaller patties, 12 to 15 minutes.) Let rest on the pan for 5 minutes before serving.

   

To make ahead

Refrigerate leftover patties in an airtight container for up to 5 days or freeze for up to 3 months. Bake frozen patties at 375°F until thoroughly heated, 15 to 17 minutes.