Black bean burgers
Posted: October 28, 2016
This recipe is taken from Deliciously Ella’s book Every Day and I love the mixture of flavours and the sweetness and texture you get from the stewed apple.
If you make these at the weekend they are ideal for a quick weekday supper or sustaining lunchtime meal. Black beans are eaten up to three times daily by the ultra-healthy, long-lived people of Nicoya in Costa Rica, usually with salsa, guacamole, a type of live yoghurt, and rice or nixtamalised corn tortillas. Black beans are a rich source of fibre, vitamins and minerals, they help balance blood sugar, and personally I find them more digestible than many of the legumes.
It’s best to soak dried black beans for 24 hours then cook them rather than using tinned beans, as this gets rid of some of the ‘anti-nutrients’ you find in legumes.
Here I have combined them with salad, guacamole, and some beetroot hummus; with a sprinkle of chopped coriander.
800g black beans, soaked and cooked (or drained and rinsed if tinned)
100g gram flour
3 tablespoons tomato purée
2 tablespoons apple purée
1 teaspoon chilli powder
2 teaspoons tamari
2 teaspoons apple cider vinegar
juice of 1/2 lime
salt and pepper
coconut oil, to shallow fry (I use groundnut oil or odourless culinary coconut oil)
Put the beans into a large mixing bowl and mash with a fork until mushy but not completely smooth. Stir in all of the other ingredients except for the coconut oil.
Heat the oil in a pan (I use a ceramic-coated non-toxic frying pan) and place one heaped tablespoon of the bean mix in the pan, flattening it out a little with the spoon. Put as many burgers as will fit comfortably in the pan and cook for around one minute on each side.