Thursday, July 12, 2012

Black Bean Porridge Patties with Black Bean Pico de Gallo

I love that word ... spurtle.

If you know what it means, either you've watched a lot of Good Eats on TV, or you're a big fan of oatmeal. A spurtle is the traditional implement used to stir porridge.
And what does this have to do with anything? Well, the deadline for this year's Spar for the Spurtle content is looming near and this is a reminder that you reallyreally want to enter.

Sponsored by Bob's Red Mill and now in its second year, the contest "invites home cooks and professional chefs alike to submit videos demonstrating a unique recipe that makes use of Bob’s Red Mill’s Steel Cut Oats – the World’s Best Oatmeal," according to Bob's Red Mill.

Three finalists will be chosen from among the entries and those finalists will be flown to Portland, Oregon to compete in a live cook-off.

The winner of of that cook-off will receive an all-expenses-paid trip for two to Scotland, including $2,500 in cash, to help represent team Bob’s Red Mill in the 19th Annual Golden Spurtle World Porridge Making Championship.

The deadline to submit entries in the Spar for the Spurtle contest is July 20, which is NEXT FRIDAY.

To enter, you need to go to to submit a video of an original recipe uses Bob’s Red Mill Steel Cut Oats. Videos should be no longer than three minutes and be creative in the use of those oats. Dishes can be sweet or savory – they just need to be cooked on the stovetop from start to finish within 30 minutes.

At that same site you'll find videos and more information about the contest, so GO and SEE and ENTER.

Would you like MORE incentive? 

Like the chance to win a trip to Scotland ... or Oregon ... isn't enough? 

The first FIVE people who enter the contest and then come back here and TELL ME in the comments that you have entered will receive a nice little package from Bob's Red Mill.

Now, don't lie to me and tell me that you entered if you didn't, because someone will be checking on you. (Be honest, doesn't Bob look a leetle bit like Santa?)

Make sure you post your video, then scurry back here to claim your gift. The first five commenters with VALID ENTRIES will get the goodies. Direct from Bob's Red Mill. I'm just the middleman.

If you want to just comment, that's fine too. Chat away. But you only get the goodies if you enter the contest at Spar for the Spurtle. 

I'll keep this open until July 20, since that's your last day to enter over there.

But what will you get? How about: Honey Oat Granola, Cinnamon Raisin Granola, Scottish Oats, 7 Grain Pancake Mix, and ... (drumroll, please ...) a spurtle. Yes, indeed, you will probably be the only person in your neighborhood with a spurtle!

How cool is that? And the edible stuff sounds pretty good too.

Not sure what to make? Here's the winning recipe from last year's Spar for the Spurtle. It didn't win in Scotland, but maybe YOU could win this year. Yes, you. Right there. Thinking about oatmeal.

Black Bean Porridge Patties with Black Bean Pico de Gallo
Recipe by Merry Graham, grand prize winner in the 2011 Spar for the Spurtle Cook-off
Recipe courtesy of Bob's Red Mill

2/3 cup Bob’s Red Mill Award Winning Steel Cut Oats
1 2/3 cups water
1 tablespoon chopped garlic
3/4 teaspoon salt
1 (15 ounce) can black beans, rinse, drained, divided
1 teaspoon cumin
1/8 teaspoon crushed red pepper
1/3 cup minced cilantro for patties, 1/2 cup chopped cilantro for pico
3/4 teaspoon Bob’s Red Mill Baking Powder
1/3 cup Bob’s Red Mill Oat Flour, additional for forming patties
1/3 cup grapeseed oil
1 1/2 chopped fresh tomatoes
2 green onions, chopped, additional for garnish
1/2 cup picante salsa, medium or mild if preferred
2/3 cup Greek yogurt

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 oaks have soaked. *Alternative non-soak
method listed below.

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.

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 of 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.

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 onions, and picante salsa.

Place Black Bean Porridge Patties on a large serving patter or on individual salad plates.
Top patties with Black Bean Pico de Gallo and dollop with Greek yogurt. Sprinkle with
cilantro and green onions.

Serves 4

* Alternative non-soak method: Combine oats and garlic with 2 2/3 cups water in a 4-quart
saucepan, and bring to a boil. Cover, adjust heat to medium and cook for 14 minutes or
until water has almost completely absorbed into oats. Uncover, and add black beans, cumin
and red pepper, stir constantly and cook 4-minutes. Continue instructions as listed above.

Bob's Red Mill sponsored this post. All photos are courtesy of Bob's Red mill.

You can follow Bob's Red Mill on Twitter or get more information on Facebook or website.