A Vegetarian Recipe from Ilan Barniv, Owner of BONAPITA


Last week we stopped by BONAPITA, a new lunch spot in Downtown Crossing, to check out the menu and have a quick bite. Laura and I both ordered the Black Bean and Beet Patties – I chose to add mine to a salad, and Laura made it a plate with rice and vegetables.

Chef and owner, Ilan Barniv draws culinary inspiration from his native Jerusaleum. The foods are uncomplicated and fresh – from freshly baked pita to slow cooked meatballs. We would love to re-create the patties we tried at BONAPITA – and now we can, thanks to the recipe below.

Black Bean and Beet Patties
Ilan Barniv, Chef/Owner, BONAPITA

Please note: the restaurant patties are gluten-free. Chef Ilan was kind enough to send us this adapted recipe for home cooks.


2 medium-size beets
14 oz. black beans, cooked
½ onion, finely chopped
3 garlic cloves, minced
1 teaspoon chili powder
½ cup bread crumbs
1 egg
2 teaspoons salt


Cover beets in aluminum foil and bake in preheated 350 F oven for 90 minutes; cool. Peel, cut into wedges and chop on a short pulse in a food processor. Mash cooked beans in a food processor. Mix beets, beans, onion, garlic and chili powder into a smooth paste. Add bread crumbs and salt to taste. Add egg and mix well. Shape into patties and bake in preheated oven for 20 minutes; refrigerate. To serve, steam patties for 7 minutes, then sear with a little oil in a skillet until crispy on the outside.

Eat and enjoy!

Image credit: Josh Reynolds for BONAPITA

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