#kidneybean

These kidney bean-walnut burgers taste great and are better for you than regular meat burgers. You can get a lot of protein and good fats from the beans and walnuts. The spicy and tangy Mississippi Comeback Sauce makes them taste even better. Great for a quick and filling meal!

Ingredients: 1 can 15 ounces kidney beans, drained and rinsed. 1/2 cup walnuts, chopped. 1/4 cup breadcrumbs. 1/4 cup grated onion. 1 garlic clove, minced. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 1/4 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon hot sauce. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Buns for serving. Lettuce, tomato, onion slices optional, for serving.

Instructions: Pulse kidney beans in a food processor until they are mostly smooth but still have some chunks. Add chopped walnuts, breadcrumbs, grated onion, minced garlic, soy sauce, smoked paprika, cumin, salt, and pepper to the mashed beans in a bowl. Combine well by mixing. Use about 1/4 cup of the mixture for each patty when you make the patties. Cook the patties in a pan over medium-low heat for four to five minutes on each side, or until they are golden brown and warm all the way through. Mix mayonnaise, ketchup, hot sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a bowl to make the Mississippi Comeback Sauce. Mix everything together well. Spread Mississippi Comeback Sauce on the buns, then put the cooked bean-walnut patties on top. If you want, you can add lettuce, tomato slices, and onion slices as well. Put the other half of the bun on top and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Kidney Bean Epazote Chili

Epazote adds heightened fresh flavor to bean dishes as I found experimenting with it’s touted tendency to reduce the gas and bloating some experience eating beans and cruciferous vegetables.  Turns out epazote does both.  I found it in the fresh herb section at my local grocer’s alongside the dill, etc. Think about freezing this chili in meal size portions as a fall back position when you don’t feel like cooking.  After the soup has cooled, try using quart ziplocks as freezing containers.  Plan ahead...support your healthy eating habit. 

3 c. kidney beans, dried

4 c. vegetable stock

5 c.+ water

1 lg. onion, diced

1 lg. green bell pepper, seeded, diced

1 clump fresh epazote

2 t. Smokey Spanish paprika

2 t. salt

2 t. garlic powder

2 t. pepper

1 can diced tomatoes with liquid

In a large covered soup pot, bring kidney beans, vegetable stock, and water to a rolling boil.  Take off heat and let sit in the hot broth for 1 hr. until beans are tender.  Beans will continue to cook from the residual heat.  Resist checking them before 1 hr. has passed. Simmer for 45 minutes to finish off cooking if needed.

Add onion, green bell pepper, epazote, paprika, chili powder, garlic powder, salt and pepper.  Simmer until vegetables are tender.  Remove and discard epazote before serving.

When I’m not exploring the herb section at my local grocer, I’m sewing cotton batik aprons for my online shop - www.etsy.com/shop/topdrawerthreads . 

Or I’m crocheting rustic throw rugs made from recycled fabric for my online shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell cotton pocket knickers that work great as cumfy sleep shorts.