30 OZ canned black beans, drained and rinsed
1 green bell pepper
½-1 LG onion
6 cloves garlic
2 egg
⅜ TSP chili powder
1 TBS cumin
1 TSP dried oregano
½ TSP dried thyme
1 TBS dried parsley
1 C bread crumbs
¾ TSP salt
⅛ TSP black pepper
Oven: 350
Mash black beans in a medium bowl with a potato masher or a fork until thick and pasty. Finely chop bell pepper, onion, and garlic in a food processor. Stir chopped vegetables into mashed beans.
Stir together egg, chili powder, cumin, oregano, thyme, parsley, salt and pepper in a small bowl. Add to the mashed beans and stir to combine. Mix in bread crumbs until the mixture is sticky and holds together.
Divide the mixture evenly into eight patties and place on a foil lined baking sheet.
Bake for 10 – 15 minutes or until they reach 165° internal, flipping halfway through.