Beans...it's what's for dinner

My hubby Steve says I should stop putting faux meat down. Just because I don't like it, he says, doesn't mean most people don't.

Besides, he says, I make a mean black bean burger that even non-vegetarians think are great (of course, he'd rather have a cow burger, but I love him anyway). Don't think of it as fake meat, he argues. Just think of it as a great vegetable alternative...unless you're talking about textured vegetable protein, which is supposed to simulate meat.

These black bean burgers are just another way to eat black beans. I have worked with the recipe over time and it has evolved into a burger shaped patty that can be eaten over rice, on a whole grain bun, as an accompaniment to plantains or by itself with a big green salad.

I used to leave some of the beans whole, but my taste-testers said the texture was disconcerting... it just wasn't the right texture, especially if it was on a bun. Over the years, I added chili paste, took out red pepper flakes, added a bit more bread crumbs, drained the beans longer...eventually arriving on this recipe which I have been told is the best.

Bean burgers are often either hard or mushy. If you make this properly, it will be neither. Just the perfect texture.

There is a new trend that calls for beet juice to be added to the bean patties to make them appear to bleed when you take a bite. It's a little much for me, but give it a try and let me know how it works out.

Black Bean Burgers

Makes 4 patties

1 can of black beans, drained, rinsed and left to dry in a colander while the other ingredients are assembled

1/2 of a large or 3 small bell peppers, roughly chopped

1/2 of an onion, cut into wedges

1 egg, beaten

1 teaspoon of cumin

1 teaspoon of chili sauce

3/4 cups of bread crumbs

Preheat the oven to 375° F and lightly oil a baking sheet.

In the bowl of your food processor, put the beans, the peppers and the onions.

Mix at medium speed, scraping the sides as necessary, until you have a thick, pasty mixture.

In a bowl, mix the egg, cumin, and chili sauce.

Stir into the bean mixture.

Stir in the bread crumbs and, using your hands, mix until it all holds together.

Form four patties and put it on the greased baking sheet.

Bake for 15 minutes per side.

Stir into the bean mixture.

Stir in the bread crumbs and, using your hands, mix until it all holds together.

Form four patties and put it on the greased baking sheet.

Bake for 15 minutes per side.

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