Quick Black Bean Burger to the Rescue

I love food, trying out new recipes and cooking. But sometimes, the idea of planning, shopping and cooking for the family can be overwhelming. Especially when this grand plan needs to include who is eating when, and where (like the car, between evening activities). Most nights, someone is on the go. We try to sit down and eat together as often as possible, but it just is not always possible.

This week I was feeling uninspired about what to make so I did what so many do, and I took my problem to facebook. I got so many great answers, and most importantly, I got inspiration and encouragement. "OH yeah, that is one of my family's favorites also...." But I also got a new recipe. And I am so excited about it! We love Mexican meals, and we love meals that offer toppings, which means everyone can make it the way they like it. We also happen to love black beans, and eat them in so many ways, but I had never made black beans before. When a facebook friend shared her quick black bean burger recipe from myrecipes.com, I knew we had to try it. Well, we had them last night, and I can tell you, they were a HUGE success! Everyone loved them and they were super easy! Win-win! I adapted the recipe slightly. Here is what I did. I doubled it and that was perfect for our family. Next time I may triple to have some leftovers, because I think this would be a great next day lunch or to freeze a few to have when needed.

1 c. bread crumbs

3 Tbsp olive oil, divided

2 tsp chopped garlic

1 (15.25 oz) can black beans, rinsed and drained

1 tsp grated lime rind

1 Tbsp chopped cilantro

3/4 tsp chili powder

3/4 tsp cumin

1/2 tsp oregano

1/4 tsp salt

1 large egg, lightly beaten

1 large egg white, lightly beaten

Combine 1 Tbsp oil, garlic and beans in processor. Pulse until beans make a thick paste. Stir in remaining ingredients. With moistened hands, divide mixture into 4 equal portions. Heat remaining oil in a large skillet or grill pan over med-high heat. Add patties to pan; reduce heat to medium and cook for 4 minutes or until bottom edges are browned. Carefully turn patties over and cook additional 3 minutes. 

I placed some monterey jack cheese on top and broiled before serving.

We served on buns with the following toppings: spicy mayo (mayo, Sirachi sauce, sweet chili sauce), avocado slices, tomato slices, black bean corn salsa. Also with green salad and a roasted corn salad. It was a quick, easy and complain-less meal! Will make again.

4th of July Party

To celebrate my 14-year-old son's birthday he wants a "Hot Dog Extravaganza"! So we'll borrow the menu from our "Franks N Stein" Halloween Party! Of course we'll have the ketchup, mustard, hot dog relish, Saurkraut, bacon and cheese.

One of my old time favorites: Spicy Onions (sautee sliced onions cut in half, once they are soft, add in tabascco, ketchup, salt and pepper, I don't measure just shake and taste. Should be well coated but not to saucy, simmer until desired tenderness and sauce consistancy. Sometimes, I also add a bit of cooking wine to them:)

The Chicago Dog (which we experienced last summer when visiting my brother) http://www.hotdogchicagostyle.com/chicagodog.php

mustard, relish, chopped onions, tomato slices, pickle spear, Sport Peppers (imported from Chicago), and a dash of Celery Salt on a poppy seed bun (we could not get these in NY)

Thai Dog: Thai peanut sauce, diced cucumbers and chopped scallions.

Chili Dog: mustard, homemade chili, chopped onions and nacho cheese.

Of Course we have to have my homemade Baked Beans (my neighbor Kathy's recipe):

1/2 pound Bacon, browned and crumbled

1 medium onion, chopped and browned in 1T bacon fat

In crockpot, combine 2 large cans of B&M Baked Beans, 1 can Kidney beans, 1 can Butter Beans. Add bacon and onion. Then stir in 1/2 C ketchup, 1/4 C molasses and 1 t dry mustard (Coleman's). Original recipe also called for 1/2 pound of browned ground beef or turkey, I have never felt it needed it. Cook until heated through.

We'll wash it down with Beer and Root Beer! And finish it off with Carvel Ice Cream cake:) HAPPY 4th of JULY to all!!

Kathy's Baked Beans

1/2 pound bacon, browned and crumpled
1 medium onion, chopped and browned in bacon fat
2 large cans of B&M Baked Beans
1 can Kidney beans (I sometimes also add a can of Garbanzo beans)
1 can Butter beans

After browning bacon and onion add to crockpot along with the cans of beans. Add in 1/2 C ketchup, 1/2 C molasses and 1 t powdered mustard (I use Coleman's). The orginal recipe also calls for 1/2 pound of ground beef of turkey. (I have never used this as I always serve meat alongside the beans). Heat in Crockpot about 4 hours on low.

New Year, New Recipe

I like Katie's idea of a food related goal for the new year. Fish is not so much a problem for us. It is beans. I really like beans but my family does not. I want to work on adding more beans to our diet. I got a pressure cooker for christmas with this in mind. So I told my family once a week we are going to have meatless meals. I'm thinking beans. but we need to start slow. I cooked curried lentils as a side dish with a meal they all like. Then I froze the lentils in small batches and have been adding it to soups and stew. I also made a Minestrone with great white northern beans. Brad seems to like that, so I'm sticking with the great white northern and going to try Bridget's Brazilian Black Beans w/o black beans and meat. 

1 med onion, chopped

2-3 Cans black beans, drained

1-2 T olive oil

1 lb Cut up Chorizo, Linguica, kielbasa, pork, or ham (any combination of 2-3 meats work well)

2 cloves garlic chopped

8oz can crushed tomatoes

Topping: 1 med tomato, 1 med onion, fresh cilantro, chopped olive oil and vinegar to taste.

In a large sauce pot, saute onion and garlic in olive oil. Add meat to brown add tomatoes and black beans. Simmer 20 -30 minutes, if time permits flavor is enhanced with additional simmering.

Serve beans over rive, garnish w/tomato, onion and cilantro.

Cowboy Caviar Recipe please!

Sarah,

I love your Cowboy Caviar! In fact I think I ate the whole bowl of it when we were visiting this summer. Can you please share your recipe? I want to make it for a Cinco de Mayo party!

Thanks,