Italian Bean Patties with Tomato-Basil Relish
Source: the Bean Education Awareness Network (BEAN)
Makes 6 main dish servings

2 cans (15 ounces each) Great Northern or navy beans, drained and rinsed
1 cup finely chopped plum tomato
2 green onions and tops, chopped
6 cloves garlic, minced
1 1/2 teaspoon dried thyme leaves
3/4 teaspoon dried sage leaves
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt
1/3 to 1/2 cup yellow cornmeal
Olive oil cooking spray
6 slices Italian bread or 6 buns
1 large clove garlic, halved
Tomato-Basil Relish (recipe follows)
Basil sprigs

Coarsely mash beans with potato masher, or process in food processor, using pulse technique. In a bowl, mix in tomato, green onions, minced garlic, thyme, sage, cumin and black and cayenne pepper. Mix in enough cornmeal to make a firm, but not dry mixture; season to taste with salt. Refrigerate mixture 1 to 2 hours for flavors to blend.

Form bean mixture into patties. Spray large skillet with cooking spray; heat over medium heat until hot. Cook patties until browned, about 5 minutes on each side.

Broil bread 6 inches from heat source until browned, 2 to 3 minutes on each side; rub both sides of bread with cut clove of garlic. Spoon Tomato-Basil Relish on bread or on patties (depending on size of bread); top with bean patties and garnish with basil.

TOMATO-BASIL RELISH
Makes about l 1/2 cups

1 1/2 cups chopped plum tomatoes
1/4 cup finely chopped fresh or 2 teaspoons dried basil leaves
2 to 3 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
Salt
Pepper

Combine tomatoes, basil, lemon juice and Worcestershire sauce; season to taste with salt and pepper. Refrigerate until serving time.