Monday, February 4, 2013

A Festive Feast

New Years Eve Kevin and I came across a new black bean burger recipe and well we are now officially obsessed. We have these burgers at least three or four times in the past month and can't seem to get enough. While visions of black bean burgers danced in their heads...

Black Bean Burgers

1 teaspoon canola oil
2 cups black beans, cooked (or 1 can, drained and rinsed)
1 egg, beaten
1/2 cup quick-cooking oats
1/4 cup red onion, diced
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons cilantro, chopped
2 tablespoons canola oil 

Servings: 4 Burgers

1. Chop red onion and garlic, and to pan with 1 teaspoon of oil. Saute over medium heat until softened. Set to the side and let cool.
3. Combine beans, egg, oats, onion, salt, pepper and chopped cilantro in a large mixing bowl -- thoroughly mix and mash, leaving a few whole beans. (We have since added chopped green bell peppers to the mix, yum!)

4. Divide mixture into 4 equal portions and shape into patties.
5. Refrigerate patties for half an hour--this helps hold the burgers together while cooking.
6. Heat 2 tablespoons of oil in large pan over medium-high heat.
7. Add burgers to the pan, cooking 4 minutes on each side until firm.
8. Garish with some homemade guacamole, onions, and hot sauce on a lettuce wrap.

As I said earlier it was New Years Eve so we wanted our last festive meal of 2012 to be a feast to remember. That being said we also made a "side" of roasted potatoes and asparagus -- it really could have been a full meal in itself. 
Roasted Potatoes & Asparagus
1 bunch fresh asparagus
3-4 medium potatoes
olive oil
3 cloves, garlic, sliced
1 tablespoon dry Italian seasoning
salt and fresh black pepper
1-2 tablespoons fresh basil or parsley, chopped
Grated Parmesan cheese (the original recipe calls for parmesan but we totally forgot to add it)

1. Preheat oven to 400 degrees
2. Chop 3-4 medium potatoes into small/medium pieces

3. Chop garlic cloves
4. Trim asparagus ends and cut in 1 1/2 – 2 inch pieces

5. In a large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, Italian seasoning, salt and pepper together.

6. Mix together until potatoes and asparagus is completely covered in seasonings

7. Grease a roasting pan, casserole dish or sheet pan or line with parchment paper.

8. Roast vegetables about 45 minutes or until potatoes are tender.

9. Serve with Parmesan cheese. (Definitely going to try to remember the parmesan next time.)


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