April 15th, 2011
I made these black bean burgers last week after reading Angry Chicken””s blog post about them. Wow I had no idea these were so easy to make and they are incredibly tasty and healthy. Ulysses ate two of them! These will be added to our dinner menu repertoire.
I have been trying to update my recipes here, so I am planning on posting more about food. I am not very good at food photography so it is something I am working on. It is quite the specialized talent, which I do not quite have.
I am so bummed about our winter that is dragging dragging dragging. The sun peeks out for about 15 minutes around 5:30 when we have sat down to eat dinner. I always think, Run to the park! And then by the time we have inhaled our food it is raining again. The daffodils have passed, my hyacinth are just about done, and the tulips are starting to bloom. I hope that means the sun will start shining and warm me up in the near near future.
1 1/2 cups cooked black beans (15 oz. can very well drained)
1 14.5 oz can diced tomatoes (very well drained)
1 cup fresh cilantro
1 teaspoon ground cumin
2 green onions
2/3 cup shredded carrots (I used 1/3 cup shredded red pepper and 1/3 cup pureed spinach because that””s what I had on hand)
1 3/4 cup rolled oats
I just put all these ingredients in the food processor and turned it on (Blender works great too!). It helps if you pre-chop the veggies, smash the garlic, and really drain the tomatoes. I used a big dough scoop to make 8 patties, and I pressed them flat on the tray. Bake on parchment paper or a silpat at 400 degrees for 20 minutes, carefully turn them over and bake another 15 minutes. Eat right away or let cool and freeze.