Friday, December 21, 2012

My Favorite Black Bean Burgers

Black bean burgers. How I love thee. I've never have store-bought (they're super expensive, and I am suspicious of the ingredients), only homemade. And baby, they are good. I've decided to share the recipe with you. Because I only use bread crumbs to thicken the burgers, they are easiest to work with when frozen, or at least refrigerated.

My Favorite Black Bean Burgers
adapted from

1 (15 oz) can black beans, drained
1 medium onion, diced
2 slices of bread, crumbled
1 tsp. garlic powder
1 tsp. onion powder
dash of cinnamon
Other seasonings: cumin,  paprika, salt, pepper
oil for frying

Saute onion with olive oil for 3-5 minutes until soft. Mash beans with a fork (if you have a death-wish), or  puree in food processor (I use my Ninja Chopper, which I love; Ninja Master Prep Pro (Google Affiliate Ad)). Combine beans, onions and seasonings (I add about three dashes each of cumin and paprika) in a large bowl. Mix well. Add bread crumbs until the mixture is fairly thick.You may have to add more bread, depending on the size of the slices used.

Refrigerate mixture for at least an hour. Form bean mixture into patties, approximately ½ inch thick, and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy! If you are making these for only one or two people, you can freeze the patties between wax paper in ziploc bags. Otherwise, you can store the mixture in the fridge for a few days.

Wednesday, December 19, 2012

Easy Taco Soup

I made some pretty delicious soup last night. I would include a picture, but frankly, it's not exactly beautiful-looking. I used tomatillos and a jalapeno because I didn't have any green enchilada sauce in my possession, but if you have green enchilada sauce, by all means use it. That makes it even easier.

I'm afraid I don't generally measure seasonings that I add, unless I'm adding a fairly large amount like in my black bean burgers recipe. But I think you can figure it out and adjust things according to your desires.

Easy Taco Soup
Adapted from high heels and grills

1 (15 oz.) can black beans, drained (and rinsed if you are so inclined)
1 (15 oz.) can pinto beans, drained (and rinsed if you are so inclined)
1 (10 oz.) can Rotel (diced tomatoes and green chilies)
1 (16 oz.) can refried beans
1 (10 oz.) can green enchilada sauce (or 2-6 tomatillos and half a jalapeno)
1 (14 oz.) can chicken broth
Seasonings: chili powder, garlic powder, cumin, onion powder, cayenne pepper

Mix all ingredients together in a large pot. If using tomatillos and jalapeno, puree in a food processor and add to pot. Add seasonings according to preference. Heat until warm, stirring occasionally. Serve and enjoy!