chelsea'srecipes

8 oz. dried black beans, soaked overnight in at least 3 inches of water to cover
1 bunch Swiss chard, finely shredded
1 large leek, white and light green parts only, chopped
1 clove garlic, minced
1 large egg, beaten
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)
1/4 tsp ground cumin (optional)
1 tablespoon grated parmesan or grana padana cheese (optional)
2-3 tablespoons extra-virgin olive oil
4 sandwich rolls
4 slices smoked gouda (or substitute with any cheese you like)

for the quick-pickled beets:1 large beet, peeled and sliced thinly
1/4 cup white or red wine vinegar
1/2 cup water
pinch each of salt and sugar

Drain the soaked beans and fill with cold water to cover by 2 inches. Bring just to a boil, then reduce to a simmer. Cover and cook until beans are tender, about 1 hour. Check to add more water if beans are no longer submerged. Drain cooked beans thoroughly and let air-dry at least 15 minutes.

Meanwhile, combine the vinegar, water, salt and sugar in a small bowl and stir to dissolve. Submerge the beet slices in the mixture, cover, and chill for at least 30 minutes.

Heat a tablespoon of the olive oil on a saute pan and cook the leeks over medium heat, stirring occasionally and seasoning with a pinch of salt and pepper, until softened and translucent, about 5 minutes. Add the garlic and the shredded Swiss chard, along with another pinch of salt and pepper. Cook, stirring occasionally, until all moisture from the chard has evaporated, about 5-6 minutes.

Slightly mash the cooked beans with a fork in a large mixing bowl. (You can mash it more thoroughly for a more even, creamy consistency or just slightly for a chunkier, bean-ier consistency.) Stir in the beaten egg, salt, pepper, optional spices and grated cheese. Stir in the cooked and cooled Swiss chard and leek mixture. Combine with hands until thoroughly distributed. Form into four patties.

Preheat oven to 350 degrees. Heat a heavy-bottomed, oven-safe pan over medium and coat the bottom thoroughly with about 2 tablespoons of olive oil. Place down the patties. Don’t move for 1-2 minutes, then push them around a bit to make sure they aren’t sticking to the bottom of the pan. (Add some more oil if necessary.) After another couple minutes, carefully flip the patties. Let brown on the opposite sides another 1-2 minutes, and add the slices of cheese to the tops. Shake them around again to make sure they aren’t sticking to the pan. Transfer to the oven to cook another 8-10 minutes, to cook them through and melt the cheese.