Red Bean Vegan Burgers
Ingredients
2 C red beans
4 cloves garlic, minced
2 spring onion or ½ small onion
2 carrots grated
¼ C chopped mushrooms
¼ C chopped olives (can omit)
1 bunch fresh cilantro cut
1 Tbsp oregano
1 tsp coriander
1 tsp cumin powder
½ tsp cinnamon (omit GERD)
½ tsp chili powder (omit)
Season with Himalayan salt & freshly ground pepper
½ C oats and/or spelt bread crumbs, increase to form patties
Preparation
To cook beans, pre-soak overnight in water. Rinse several times under a sieve to diminish phytic acid. Repeat for 3 days. Pressure cook for 20 minutes, adding sufficient water. Let the pressure release. Mash the beans. Put onion, garlic, grated carrots, spices into a food processor. Add the vegetables to the beans. Add oats and bread crumbs sufficient to form into patties. Mix well and season. Taste it.
Pre-heat the oven to 325º. Take several medium size ramekins and put a little oil inside or line with parchment paper. Bake in the oven in at 320º for 40 minutes. They are previously cooked. You just want them to dry out a bit so they hold their shape.
I took the leftover bean water and beans added onion, carrot to this plus some millet and boiled it down. Once the red bean burgers were done, I flipped the ramekin upside down and it slid it onto the plate. I drizzled a bit of the soup as a sauce oven all.
I am keeping some bean burgers for the next day to serve as a burger complete with bun, lettuce, onion.
