How you eat is how you live.
Let's eat well together.
Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions,
our new kitchen-and-home shop, launching soon!
Well played.
You deserve a cookie.
We'll email your $10 promo code when we launch.
I haven't tried the no-cook method with black beans. I'm pleasantly surprised to hear that you have had success doing that with garbanzos! I always opt for canned, but when I do use dried beans, I soak and cook them because I want to eliminate the digestive upset that comes with not cooking them. My two-cents for what its worth. Keep us posted because now I'm curious!
I've used fresh black eyed peas for patties. However, with canned products you'll probably face an issue with them 'exploding' in the mix---adding more flour or a binder to prevent that falling apart.
Using dried beans...soaking and grinding would be way to go. Try it. Beans are cheap and you'll learn some techniques there.
This falafel recipe has a conversation of soaked vs cooked:
http://www.food52.com/recipes...
Good insight about the black (or other) beans -- I'm going to try it!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
added almost 2 years agoIt sounds like you like to keep it simple. Mix-ins are usually for flavor, but you could blend half the beans and leave the others whole if you want to just use beans. That way, you get both the binder and the hearty burger texture.