Guess what, more beans

Chunky Refried Bean Dip with Tomatillo

I didn't realize that a bag of those dried beans I got at the 99¢ store would make so much.   That pound bag has been feeding me for a few days now, I got beans coming out my ears.   I had some fresh made tortilla chips so I thought a dip would be in order.  I came up with this recipe and it turned out swell;  spicy, tangy and kinda addictive.

Ingredients


1 cup Black Beans (cooked)
1 cup Pink Beans (cooked)
1 Onion, diced
1 Red Bell Pepper, diced
2 Tomatillos, diced
2 Cloves Garlic, diced
1 tsp Cayenne Pepper
Fine Sea Salt to Taste
1/2 T. Olive Oil

Sauté the Onions, Bell Pepper and Garlic in the Olive Oil over Medium Heat (I again used my cast iron skillet - I find I use less oil in my cast iron because it's so well seasoned).  After 5 minutes or when onions are translucent add the Beans.  Mash the bean with the back of a spoon until they're not quite a refried bean consistency, in other words leave it a little chunky.  Add the Tomatillos and Seasonings and cook for another five minutes and then turn down the heat and let simmer for at least another 10 minutes, stirring often. Serve with some tortilla chips and you're good to go. Makes 2 servings.

Nutritional Info (per serving)

Calories: 350
Fat: 5g
Carbohydrates: 78g
Protein: 22g
Over 100% US RDA of Vitamin C

Pink and Black Sweet Potato Burgers

I never have been a fan of the frozen veggie burgers; I find them to be dry and tasteless.  So I thought I'd try to make my own.  The results for this first time experiment were stellar.  Nights ago I had made some beans in my crock pot and decided to use them to make some burgers.  I was worried that they'd fall apart but they didn't.  They tasted great and are super nutritious.

Ingredients


1/2 cup Pink Beans (cooked)
1/2 cup Black Beans (cooked)
1 baked Sweet Potato
1 T. Flax Seed
2 T. Sunflower Seeds
2 T. Corn Meal
1 tsp. Ground Cumin
Fine Sea Salt to Taste
1/2 T. Canola Oil

Mash the Beans (use your hands and fists, it's fun) in a mixing bowl and then add the Sweet Potato and mix some more.
Add the Flax and Sunflower Seeds, Corn Meal, Cumin and Salt.  Blend well until you get a ball that stays together, if not staying together add more Corn Meal.
Separate Ball into four equal parts, and form each part into a Patty.  Place Patties on wax paper and place in the fridge to firm up for about 30 minutes.
In a skillet (I used my trusty cast iron) heat the Canola Oil over medium heat and then place in the Patties.  Cook for five minutes before flipping and cook for another five until each side is nicely browned.  Serve on a bun and add all the fixings you like.  I ate mine bun-less with some salad greens and a nice miso vinaigrette and it was super delicious.

Nutritional Info
(per Patty)

Calories: 158
Fat: 4g
Carbohydrates: 31
Protein: 8g
Over 100% US RDA for Vitamin C, A and Potassium