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Put versatile beans to use in these two recipes: Black Bean Burgers, and Cannellini Beans with Garlic & Sage.
Black Bean Burgers
Ingredients:
2 – 15 oz. cans black beans, rinsed
2 large eggs
2 T. flour
4 scallions, minced
3 T. minced cilantro
2 garlic cloves, minced
1 t. ground cumin
1 t. hot sauce (optional)
½ t. ground coriander
¼ t. salt
¼ t. pepper
1 oz. tortilla chips, crushed coarse (1/2 cup)
Neutral cooking oil (avocado/sunflower), as needed
6 burger buns for serving
Line a rimmed baking sheet with about 3 layers of paper towels and spread drained beans on top. Let stand for at least 15 minutes.
Whisk eggs and flour together in a large bowl until uniform paste forms. Stir in scallions, cilantro, garlic, cumin, hot sauce, coriander, salt and pepper until well combined.
Process tortilla chips in food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and stir to combine. Cover and refrigerate for at least 1 hour, or up to 24 hours.
If making burgers right away: adjust oven rack to middle position and heat oven to 200 degrees. If desired, place a wire rack set inside a rimmed baking sheet and put into the oven (to keep the cooked burgers warm). Divide bean mixture into 6 equal portions. Firmly pack each portion into a tight ball, then flatten to 3-1/2” patty.
Heat a little oil in a large, nonstick skillet. Carefully place 2-3 patties in the pan and cook until bottoms are crisp and browned, about 5 minutes. Flip, add a little more oil and cook second side until well browned and crisp, another 3-5 minutes.
Transfer burgers to the wire rack in oven to keep warm. Repeat with remaining patties. Transfer burgers to buns and serve.
Makes 6 burgers.
Chef’s Note: Raw patties can be wrapped in plastic, placed in a freezer bag and frozen for 2 weeks. Thaw before cooking.
Recipe from America’s Test Kitchen.
Cannellini Beans with Garlic & Sage
Ingredients:
1 lb. dried cannellini beans (or others, i.e. Navy beans)
Water, as needed
2 T. olive oil + extra for drizzling
1 large head of garlic, unpeeled, root area washed or trimmed down, top ½” cut off
1 large sprig of fresh sage
¼ t. whole black peppercorns
1 t. kosher salt
1 ham hock, trimmed of excess fat (optional)
Sort through beans if needed to remove any dirt or stones. Place beans in a colander and rinse, stirring, to release any dirt. Transfer beans to a large bowl. Cover with cold water by 2 inches (about 8 cups) and set aside to soak for 8 hours or overnight.
Drain beans, and place in a heavy pot. Add 8 cups fresh water, 2 T. olive oil, head of garlic, sage, peppercorns and optional ham hock. Bring to a simmer over medium-high heat. Reduce heat to medium low; simmer partially covered 30-45 minutes, stirring occasionally, and skimming any foam that accumulates at the top.
Mix in 1 t. salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 45-60 minutes longer. Spread beans out in a shallow pan to cool for 30 minutes. Meanwhile, (if using ham hock) remove ham from bone, and shred/tear into pieces.
Discard sage, peppercorns, and garlic (or squeeze out the now-soft garlic cloves into the bean liquid). Season beans to taste with additional salt & ground pepper. Drizzle with olive oil and serve.
Makes about 6 cups.
Learn how to make these recipes by watching the cooking class below
