Tropical Black Bean Patties with Pineapple Salsa, Cilantro Lime Rice & Smoky Red Pepper Crema

Wash and dry produce.

Zest and quarter lime. Drain pineapple. (TIP: Save the pineapple juice for adding to smoothies or cocktails!) Quarter tomatoes. Pick cilantro leaves from stems; finely chop leaves and stems, keeping them separate. Halve, peel, and finely chop shallot. Finely chop jalapeño, removing ribs and seeds for less heat. Drain and rinse beans.