RANCH STYLE BEANS Recipe | Simply Mamá Cooks
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INGREDIENTS
1 lb pinto beans (pre-soaked overnight)
6 oz bacon
1/2 medium sized onion
2 tbsp chili powder
1 tbsp brisket rub (most store bought brands work)
2 tsp garlic powder
2 tsp onion powder
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp brown sugar
1 1/2 tbsp apple cider vinegar
salt and pepper to taste
6 oz tomato puree
4 cups (32 oz) beef broth
MY BRISKET RUB RECIPE
OVEN BBQ RIBS RECIPE
BARBACOA VIDEO
EASY MEXICAN RICE RECIPE
MY OTHER CHILES RELLENOS RECIPE VIDEO
PICADILLO RECIPE
CROCK POT CARNE GUISADA RECIPE
SOFT FLOUR TORTILLAS RECIPE
STOVE TOP CARNE GUISADA RECIPE
TEX MEX STYLE BEEF ENCHILADAS RECIPE
MOLE SAUCE RECIPE
CHILE RELLENOS RECIPE
FRIED CHICKEN RECIPE (No Buttermilk)
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How to Make a Black Bean Burger with Fresh Salsa
David's Recipes - Instead of serving ordinary burgers, why not serve something a little more exciting at your next summer barbecue. In this video, David Venable shows you how to make a Black Bean Burger topped with fresh salsa. This is a fun take on a burger and one that vegetarians can enjoy too! For more of David’s recipes:
Whether you are hosting vegetarian guests or you are craving a different kind of sandwich you are going to love my Black Bean Veggie Burger. Take the time to refrigerate the mixture before and after you form your patties. Breadcrumbs help veggie burgers keep their shape but they do need some time to absorb some of the moisture from the mix. I like to double the salsa recipe when I make these burgers so I can serve the extra with some chips. Now if you are hosting a larger party you may also want to make my recipe for Tomatillo Guacamole.
Black Bean Burger with Fresh Salsa
Ingredients:
Burger:
1 (19-oz) can black beans, well drained
1 cup cooked brown rice
1/3 cup loosely packed cilantro leaves
1/2 tsp garlic powder
1/4 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp ground cumin
1/2 tsp light chili powder
1/4 tsp dry ground oregano
1 large egg
1/4 large green bell pepper, chopped
1/4 medium yellow onion, peeled and chopped
1/4 cup unseasoned breadcrumbs
1 Tbsp vegetable oil, for cooking
Hamburger buns (optional, for serving)
Lettuce (optional, for serving)
Salsa:
1/8 red onion, peeled
1/3 cup loosely packed cilantro
1 jalapeño pepper, seeded and chunked
2 vine-ripened tomatoes, quartered
1/4 tsp ground black pepper
1/4 tsp salt
2 Tbsp fresh lime juice
Preparation:
To prepare the burger, pour half of the beans and 1/2 cup of rice into a medium-size bowl and set aside. Place the remaining beans and rice, cilantro, garlic powder, salt, pepper, cumin, chili powder, oregano, and egg into a food processor. Pulse 6 times and then process until well combined.
Scoop the mixture into the bowl that has the reserved black beans and rice. Add the green pepper, onion, and breadcrumbs and mix with a spatula until fully incorporated. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Remove the bowl from the refrigerator, form 5 patties, place them onto a platter, cover with plastic wrap, and refrigerate for another 30 minutes.
Meanwhile, make the salsa. Place all the ingredients into a food processor and pulse 4–5 times, or until the desired consistency.
Add the vegetable oil to a large sauté pan, add the burgers, and cook over medium heat for 6–8 minutes on each side. Place the burgers on buns and add lettuce, if desired. Top the black bean burgers with salsa.
Bean Croquettes with Salsa for YouTube
These croquettes are made by shaping mashed black beans, cumin, tomato, corn, scallions, chili powder, cilantro and breadcrumbs together. They are coated with panko for a pleasant crispness and are then baked. It is served with refreshing and zesty salsa.
Royalty free music from YouTube video library: “Bubble Bath”
Fried Vegan Bean Patty | Gluten Free and Soy Free
Ingredients used:
- 1 can pinto beans or 2 cups of cooked beans $.59
- Bobs Red mill GF flour $3.99
- Italian seasoning
- onion powder
- garlic powder
- salt
- oil
* For an oil free option, the patties can be baked instead of fried
KIDNEY BEAN PATTIES - EASY TO MAKE RECIPE
????KIDNEY BEAN PATTIES????
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Cooking instructions:
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• 400g Kidney Beans
• 1/2 Diced White onion
• 4 Chopped Garlic Cloves
• 1 Cup of Fresh Coriander
• 1/2 Tsp Coriander / Cumin Powder
• 1/2 Tsp Paprika Powder
• 2 Tbsp Flour
• Olive Oil
——————————————
•Splash of olive oil into a hot pan
•Pan fry onions and garlic for 5 mins
•Add into a food processor
- Fried Onions & Garlic
- Kidney Beans
- Fresh Coriander
- Paprika Powder
- Coriander/Cumin Powder
- Flour
•Remove the mixture into portions onto a flour-coated tray (to avoid sticking)
•Roll mixture in palms and form patties
•Freeze for 40 mins
•Remove from freezer
•Splash of olive oil into the hot pan
•Pan fry patties for 6 mins each side until outside is crispy
———————————————
Enjoy it in a burger or wrap
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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
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✅ About Food Impromptu:
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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