Black Bean Burgers & Lime-Poblano Corn Salad & Waiting

14 Sep

I’ve kept you waiting, I know.  And you, unlike my children who can be amused by “find something in the doctor’s office that’s a square” or “would you rather meet Billie Joe Armstrong from Green Day or Kevin Youklis from the Red Sox” or “list in order the five places you want to visit”…you are not waiting.  I love the emails and the requests.

But the truth is, my new website is not ready.  I’m working on it.  My designer is working on it.  My dog is working on it (he is in charge of lying on my perpetually-cold feet).  Soon!  So, to tide you over (my kids are big on ‘tide-me-overs’), I offer not one but two recipes AND a glimpse of the goods to come…

Black Bean Burgers

Obviously, if you have the time to invest, soak dried beans overnight and cook them and mash them.  But if the back-to-school rush has you hopping around like an extra in the Thriller video (or making outdated references to pop culture), then go with canned. You can prep this in the morning during breakfast and cook at night!

2 15 oz can Black Beans

3/4 cup whole wheat Panko breadcrumbs

2 tbsp tomato paste

1 pinch sea sealt

1 egg

1/2 cup diced red onion

olive oil or coconut oil for cooking

Drain and rinse the beans.  Mash one of the cans and keep the other whole.  Combine in large bowl and add rest of ingredients.  Gently fold together until well-mixed.  Let sit in fridge for 1 hour (or longer).  While you form the burgers into patties, heat 1-2 tbsp oil in skillet.  Cook each side for about 3 minutes, until crispy and got through.

Lime-Poblano Spinach Corn Salad

1-2 poblano peppers

2 cups corn (fresh or frozen)

juice of 1 lime

pinch sea salt

pinch sugar of any kind (honey, agave, maple syrup, brown sugar, etc)

2 tbsp olive oil

1 handful cherry tomatoes or other small tomato

1/3 cup cubed queso fresco

big handful baby spinach, arugula, or other tender green

Roast your peppers by sticking them directly into the flame on your stove.  When charred on all sides, stick in paper bag (this will steam them so the skins slide off).  Chop peppers.  Add all ingredients and toss well.  Keep in fridge for a few hours before serving.

 

Well-Cooked Life, the umbrella site for my blog, pantry & decor store, books, recipes, and writings, will be unveiled soon.  Here are some of the items you might find:

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3 Responses to “Black Bean Burgers & Lime-Poblano Corn Salad & Waiting”

  1. Celia @ Fig Jam and Lime Cordial September 14, 2011 at 3:20 pm #

    A new website is very exciting news, looking forward to seeing it! I’ve never had a black bean burger before – it’s not an ingredient that’s readily available here – but they sound like something I’d love…

    • scrambledpreservedfriedcured September 14, 2011 at 3:24 pm #

      Celia – You could use any kind of bean – perhaps red beans or navy beans/ What do you have there? Black beans are somewhat creamy when mashed so if you were to use a white bean, I might add a splash of olive oil to the bean mix!

  2. Rachel September 16, 2011 at 9:41 am #

    Hurray! I’ve missed you and this sounds great for our dinner tonight! Good luck with everything.

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