|Our recipe calls for one 14-oz. can of Roman beans but pinto beans are also fine. Roman beans should be available though wherever Goya products are sold.|
|Quickly sauteed veggies are added to the mashed beans.|
|Along with the healthy addition of rolled oats.|
|Refrigerating the bean and oats mixture for even 30 minutes will allow it to firm up enough to make perfectly shaped patties. Almost.|
|Bliss at Cafe Drake HRV = Bean & Oat Burgers, homegrown arugula, warm corn tortillas and a Roasted Tomato and Chile de Arbol Salsa.|
|Leftovers, with the arugula swapped out for sprigs of cilantro.|
ROMAN BEAN AND OAT CHILI BURGERS
Start with 1 T. olive or coconut oil in a small skillet over medium heat. Add to it 1/2 cup minced onions, 2 minced cloves of garlic and around 1/4 cup diced and peeled carrots. Cook for 5 minutes until the veggies are softening and then add 1 t. chipotle pepper powder, 1 t. ground cumin and a large pinch of salt. Stir another minute then remove from heat and set aside while . . .
you mash in a large mixing bowl 1 14-15 oz. can of well-rinsed and drained Roman or pinto beans. Do this with a fork and without stress or too much emphasis; it's fine if a few beans are not completely mushed. Add to the beans: 1 T. Dijon mustard, 1 T. tomato ketchup, 1 T. tamari or soy sauce, the reserved, cooked vegetables and 3/4 cup rolled oats. Season sensibly with salt and black pepper and then, with moistened hands, mix all together well. Shape into a large ball and refrigerate for 30 minutes to 2 hours.
When you're ready to eat, heat 1 T. olive or coconut oil in a large, non-stick skillet over a medium flame. Again with moist hands, divide the bean and oats mixture into 4 patties and add to the hot skillet.
Fry for 5-6 minutes per side and serve hot or very warm, on a bun with all the fixings or with rice and a salad.