Thursday, April 7, 2011

Black Bean Burgers

I admit that I don't always cook with dried beans, although I should. I know they are healthier for several reasons.  One, soaking and cooking beans fresh helps them retain maximum nutrients.  Two, they are more economical.  And finally, there's no exposure to any of the weird BPA stuff inside of cans.  I know all these things, but sometimes it's just easier to crack open a can.

This week, however, I planned ahead.  On Sunday, I put a pound of dried black beans in the crock pot, covered with several inches of water, and cooked all day.  It ended up being about 4 hours on high and 4 hours on low.  I find the crock pot method of cooking dried beans far easier than worrying about something simmering on the stove.  That might also be because anytime I leave something simmering on the stove, it bubbles over and makes hideous marks on the white ceramic cooktop.  I don't know who thought it was a good idea to make a white ceramic cooktop, but I curse them every time I don my rubber gloves and scrub it.  I digress.

Black Bean Burgers
1/2 bell pepper
1/2 red onion
1 clove garlic
1/2 - 1 cup raw oats (or bread crumbs)
3 cups black beans
2 tsp chili powder
2 tsp cumin
1 tsp coriander
1 egg

Preheat the oven to 375 degrees.
Roughly chop the bell pepper and onion, and put it and the garlic in the bowl of the food processor.  Pulse a few times to chop.
Add the beans and spices and pulse until most of the beans are chopped, but not pureed.
Add the oats and egg and pulse a few more times.  I only used half a cup of oats, and my mixture was very wet.  If you want something a little drier, up the quantity.
Using your hands, form the mixture into patties and put on a lined baking sheet.
Bake at 375 for 20 minutes.  Normally, I would flip halfway through, but because this mixture was so wet, I was worried it would fall apart. 

These keep well in the fridge to be reheated in the toaster oven.  We served them on toasted english muffins with tomato, mango, avocado and melted cheddar.  


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