Ingredients

• 2/3 cup Steel Cut Oats or Organic Steel Cut Oats
• 1-2/3 cups Water
• 1 Tbsp Garlic chopped
• 3/4 tsp Sea Salt
• 1 can Black Beans (15oz can) rinsed, drained, divided
• 1 tsp Cumin
• 1/8 tsp Crushed Red Pepper
• 1/3 cup Cilantro minced for patties
• 1/2 cup Cilantro chopped for pico
• 3/4 tsp Baking Powder
• 1/3 cup Gluten Free Oat Flour plus additional for forming patties
• 1/3 cup Grapeseed Oil
• 1-1/2 Tomatoes chopped
• 2 Green Onions chopped, additional for garnish
• 1/2 cup Picante Salsa medium or mild if preferred
• 2/3 cup Greek Yogurt

Instructions

1. In a 4-cup bowl, combine Bob's Red Mill Steel Cut Oats and 1-2/3 cups water, stir and set aside for three hours. Do not drain water after oats have soaked.**
2. Pour softened oats and soaking water in a 4-quart or larger saucepan, combine garlic, water and salt; cover and cook on high or medium-high for 9 minutes, stirring 2 or 3 times. Uncover, add 1 cup black beans, cumin and red pepper, stir constantly and cook 4 minutes.
3. Pour hot porridge into a large bowl and stir in 1/3 cup cilantro and then add baking powder, stir; add all but about 2 tablespoons of the oat flour until uniform in consistency. Sprinkle a work surface with about 1 tablespoon or remaining oat flour. Form 4 patties by scooping 1/2 cup oat mixture. Sprinkle each mound with about 1 tablespoon of oat flour; press down with the back of a metal spatula and shape with hands. Use additional oat flour if needed.
4. In a large non-stick skillet, heat grapeseed oil on high. Fry patties on both sides 5 minutes, adjusting heat between high and medium-high, until patties are brown and crispy. Meanwhile, in a medium bowl toss together remaining black beans, 1/2 cup cilantro, tomatoes, green onion and picante salsa.
5. Place Black Bean Porridge Patties on a large serving platter or on individual salad plates. Top patties with Black Bean Pico de Gallo and dollop with Greek yogurt. Sprinkle with cilantro and green oniions.