Author Notes
I am currently on a vegan cleanse and was feeling a little washed up over rice and bean bowls. So I thought, why not mix it up a bit, literally? I blended the black beans, added a little garbanzo flour and solid green beans. This is what came out! —Skylor Powell
Ingredients
- 3 Bean Basil Burgers
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1
can of black beans
-
1 tablespoon
garbanzo bean flour
-
1/2
sweet yellow onion (minced)
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10
green beans, ends chopped off (chopped small)
-
1 teaspoon
cumin
-
8-10
basil leaves
-
3 pinches
lemon pepper
-
2 tablespoons
coconut oil (heaping)
- Nutty Garlic & Cumin Dip
-
2 tablespoons
almond butter
-
2
garlic cloves
-
1 teaspoon
cumin
-
1 tablespoon
coconut oil
-
plenty of
salt and pepper
-
1/2 teaspoon
coconut oil
Directions
- 3 Bean Basil Burgers
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Put your beans in a blender and blend on low, so that they are lightly mashed.
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Combine them in a bowl with your garbanzo bean flour, set aside.
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In a pan over medium heat, saute your minced onion chopped green beans for 10 minutes in coconut oil.
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Chop your basil very finely.
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Mix all the of the ingredients in with your black beans and garbanzo flour.
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There should still be oil in your pan from sauteing the onions and green beans. If not, put a tsp in a pan over medium heat.
-
Meld the bean bean mixture with your hand into patties.
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Cook on each side for about 6-7 minutes over medium to medium high.
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Serve over rice with a heaping teaspoon of the Garlic & Cumin Dip.
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Enjoy!
- Nutty Garlic & Cumin Dip
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In a pan over medium heat, saute your garlic with coconut oil for 4 minutes.
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put in a blender with all of the other ingredients.
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blend until smooth.
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Serve over your burgers.
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Enjoy!
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