Step 1

In a small skillet, heat the olive oil over medium heat. Add the onion and cook until tender. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.

Step 2

Place 1 ½ cups of beans in a bowl and mash them to a chunky puree with a potato masher or in a food processor (a fork also works just fine.) Add the rest of the beans to the bowl along with the rice, onion mixture, eggs, bread crumbs or almond meal, parsley, cilantro, salt and pepper and blend together. Take a scant ½ cup of the mixture and form into a patty. I like to put them on a parchment-lined baking sheet. Repeat with the remaining mixture. Cover and refrigerate for at least 30 minutes (or up to overnight.)

Step 3

In a large skillet or on a griddle pan, heat an ⅛ of an inch of oil. Add the patties and cook over medium heat, turning once, until browned and heated through, about 6 minutes. Serve with desired accompaniments. Or preheat an oven to 350 degrees and brush a baking sheet with oil or line it with unbleached parchment paper. Place the patties on the sheet and brush the tops with oil. Bake until heated through and lightly golden brown on top, about 20 minutes.

Step 4

To make smoky red pepper sauce, puree everything in a mini food processor until well blended.