Tag Archives: beans

Black Bean Burgers

As soon as I tried this Moroccan White-Bean Burger recipe from Redbook I knew that I would be using it to make a black bean burger.  I love black bean burgers but when you order out or buy them frozen you never truly know what’s in them.  Below is a simple and healthy version, a little different from the white bean burgers.

  • 1/2  green bell pepper, cut into 10-12 pieces
  • 1/2 c. of chopped red onion
  • 1/2 c. Italian parsley
  • 1 clove garlic, minced
  • 1 t no-salt seasoning
  • 1 can (15.5-ounce) black beans, drained and rinsed
  • 1/2 c. crumbled blue cheese
  • 3/4 c. breadcrumbs
  • 1 large egg
  • olive oil
  • Buns
  • Mayo
  • Lettuce leaves and tomato slices

In a food processor, pulse green bell pepper, red onion, Italian parsley, garlic, and seasoning until finely chopped. Add beans and pulse until coarsely mashed.

Transfer mixture to a bowl; add breadcrumbs and egg. Mix until well combined. Fold in blue cheese.  Shape into 8-9 (1/4-cup) burgers. Place on a plate and refrigerate 30 minutes.

Heat oil in a large skillet over medium heat. Add burgers and cook 3 to 4 minutes per side, or until golden brown. Place on a paper towel.

Spread inside of buns with mayo and top with lettuce, tomato, and burger.

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Moroccan White-Bean Burgers

Check out these yummy bean burgers from Redbook Magazine.  They’re easy, healthy, and tasty.   The original, plus nutritional info, can be found here. I slightly altered it by adding 1/2 a lemon’s juice, using plain mayo, dropping the salt and a couple spices, and substituting panko breadcrumbs for regular since that was what I had on hand.  I definitely plan on using this recipe as a guide for black bean burgers in the future.

  • 1/2  red bell pepper, quartered
  • 3  scallions, quartered
  • 1/2 c. cilantro leaves
  • 1 clove garlic, minced
  • 1 t cumin
  • 1 can (15.5-ounce) white beans (cannellini), drained and rinsed
  • 3/4 c. breadcrumbs
  • 1 large egg
  • olive oil
  • Pita breads
  • Mayo
  • Lettuce leaves and tomato slices

In a food processor, pulse red bell pepper, scallions, cilantro, garlic, and cumin until vegetables are very finely chopped. Add beans; pulse until beans are coarsely mashed.

Transfer mixture to a bowl; add breadcrumbs and egg. Mix until well combined. Shape into 8-9 (1/4-cup) burgers. Place on a plate and refrigerate 30 minutes.
Heat oil in a large skillet over medium heat. Add burgers and cook 3 to 4 minutes per side, or until golden brown. Place on a paper towel.

Cut pitas in half and toast lightly. Spread inside with mayo and stuff with lettuce, tomato, and burger.

Vegetarian Chili

  • 12 oz. ground beef substitute
  • 1 T olive oil
  • 1 red bell pepper
  • 1 medium onion
  • 14.5 oz. diced tomatoes
  • 15.5 oz. red kidney beans
  • 1 c. water
  • 5 T chili powder
  • Hot sauce to taste

Sautee onion and pepper in 1 T olive oil for about 5 minutes

In large pot combine onion and pepper with rest of ingredients

Bring to a boil then simmer for 20 minutes

A hodgepodge of fiber

IMG_4477

  • One can (15 oz) Chickpeas
  • One bag (16 oz) frozen succotash (corn & lima beans)
  • 1 red bell pepper, in chunks
  • 1 T olive oil
  • 2 T chili powder
  • 2 T jerk seasoning
  • 2 t oregano
  • 1 t garlic powder
  • 1/4 c tomato paste
  • 1/4 c tomato sauce
  • 3/4 c water

Saute chunks of red pepper in olive oil in medium sized pot for about 5 min.

Add rest of ingredients to pot. Give it a few stirs then let it do it’s thang on medium heat for about 20 minutes.

Life is complicated, cooking doesn’t need to be.

This recipe is a combination of Snobby Joes from thePPK and Chickpea and Corn Chili from HH.

In other unrelated news, new sunglasses arrived in the mail today. Thank you framesdirect.com and thank you Marc Jacobs.

Listening to: Billy Idol- Eyes without a face