• 1/4 cup sun dried tomatoes, finely chopped
• 1/2 tsp. lemon zest
• 2 Tbs. unsalted butter
• 2 Tbs. parsley, minced
• 2 Lbs. canned black beans, rinsed and drained
• 2 Tbs. unsalted butter
• 1 carrot\cooked, peeled and grated
• 1 celery rib, finely chopped
• 1 tsp. dill seed
• 3/4 cup cheddar cheese\grated, grated
• 1/2 cup seasoned breadcrumbs
• 2 Tbs. olive oil

Combine chopped tomatoes and lemon zest in a small bowl. Add butter, parsley and salt to taste. Mix thoroughly and set aside. Place drained beans in a mixing bowl. Mash thoroughly and set aside. Melt butter in a heavy nonstick skillet over medium heat. Saute carrots and celery 3-4 minutes or until softened. Add carrots and celery to beans. Add next 2 ingredients and salt to taste. Mix thoroughly. Form mixture into 2 patties per serving. Dredge patties in breadcrumbs. Heat oil in same skillet over medium heat. Sauté patties 3-4 minutes per side or until golden. Spread tomato and butter mixture over patties and serve.