VEGAN REFRIED BEANS
I've never looked at a recipe for refried beans, and I've never attempted to make them before. So with this recipe, I was just wingin' it and they turned out rather tasty. Adjust flavors with some jalapenos, chili powder, or whatever you like. If the color throws you (it is rather dark), use kidney or pinto beans.
Provided by tendollarwine
Categories Black Beans
Time 15m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Pour the beans in a food processor and pulse to blend.
- Once most of the beans are mashed up, keep the processor running and slowly drizzle in the olive oil.
- Add the garlic, salt and pepper and let the beans blend for at least 3 minutes, making sure it's nice and smooth.
- Scrape the beans into a small saucepan and place over low heat, stirring often, until the beans are warmed through.
- Taste to adjust for more salt or pepper.
- Serve hot with tortialla chips or Spanish rice as a side, or smear into a tortilla with some veggies for a burrito -- or just eat them right out of the pot.
Nutrition Facts : Calories 431.8, Fat 10.4, SaturatedFat 1.6, Sodium 3.2, Carbohydrate 63.4, Fiber 23.1, Protein 23.6
VEGETARIAN BEANS AND RICE
This is actually a recipe my dad makes for dinner, and it's one of my favorites. He comes up with wonderful recipes off the top of his head, and this Mexican-inspired one is one of the best.
Provided by Mmmm Tasty
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
- Add oregano, cumin, chili powder and bay leaves and saute another minute.
- Add garlic and salt, saute briefly.
- Add a couple of tablespoons of water to stop garlic from cooking.
- Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
- When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
- You may have to add a little water from time to time if mixture begins to dry out.
- Preheat oven to 350 degrees.
- Chop reserved cilantro leaves.
- Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
- Cover and bake for 35 to 45 minutes.
- Remove from oven and stir in the other ½ of the reserved cilantro leaves.
- Serve.
Nutrition Facts : Calories 448.9, Fat 8.9, SaturatedFat 2.6, Cholesterol 5.6, Sodium 288.5, Carbohydrate 78, Fiber 12.3, Sugar 4.2, Protein 16.3
ALAN'S VEGETARIAN VEGAN BEAN AND RICE BURGER MASHUP
Black beans, Pinto Beans and Brown Rice mixed with breadcrumbs, picante sauce and seasoned with chili powder, cumin, garlic, oregano, cayenne pepper, salt, pepper. I use this in BULK. Roll up your sleeves, and when you wash your hands, you might want to wash up to your elbows because you might be elbow deep in this when mixing it. I like to freeze this in 2-servings sizes in the freezer. This is very filling, so a little bit goes a long way. I used dry beans and dry brown rice. The measurements were all measured dry, so this ends up being quite a large amount of food. Feel free to divide for smaller portions. This started as an experiment for vegan burgers, but I could never get the centers to a burger-like consistency. Feel free to try it as a vegan burger recipe or in a wrap. Once I put it in a wrap, I was blown away and have been using this for over a year now. I finally figured I should put the recipe somewhere so I could stop trying to remember everything. ;-) The breadcrumbs are technically not vegan, so if you know of a substitute for breadcrumbs, or know of a brand that does not use any animal product in their bread or breadcrumbs, go with that to make it vegan. Give it a try and let me know what you think, or any changed you made!
Provided by Alan J.
Categories Brown Rice
Time 3h
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- 1) Soak beans in a large pot, covered (quick soak method: bring to boil, then turn off the heat, leave covered for 1 1/2 hours).
- 2) Drain beans and refill pot with fresh water, cover, bring to a boil again, simmer for 1 1/2 hours. Drain again and let cool at room temperature for at least 5-10 minutes (don't worry about using warm water, we aren't worried about keeping the beans in tact).
- 3) About halfway through the cook time for the beans, start cooking the brown rice. Add 4 cups of water and 2 cups rice to a pot, covered. Bring to a boil, then simmer for 30-40 minutes (or as directed on package).
- 4) Combine all seasonings and breadcrumbs in a large bowl (I combined the seasoning in one bowl to mix it, then divided it between 3 large bowls to prepare for the large amount of food this makes).
- 5) Once both the rice and beans have cooled enough to be able to mix by hand, combine the beans and rice (I found that the large pot I used for the beans had enough room to add and mix up the rice).
- 6) Combine all of the dry seasoning with the beans and rice mixture (or if you split the seasoning up between multiple bowls, split up equal amounts of the bean and rice mixture into each bowl).
- 7) Start mashing! I start off using a potato masher, but always end up using my hands to get the beans and rice mashed up enough. Slowly add the picante sauce until you get the right texture for you (I prefer at least 2 pounds in this recipe, use less for a tougher/dryer mix).
RICE AND BEAN BURGERS
Searching for an awesome veggie burger? Look no further than this rice and bean patty that's ready to be devoured in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, coarsely mash beans with potato masher or fork. Stir in chopped onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt and pepper. Stir in rice. Shape mixture into 4 patties, 1/2 inch thick.
- Heat grill pan or large skillet over medium heat. Add patties; cook 10 to 12 minutes, turning once, until thoroughly heated.
- Spread cut sides of bun bottoms with mayonnaise; top with burgers, tomato, spinach and red onion. Cover with bun tops.
Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 10 g, Protein 14 g, SaturatedFat 1/2 g, ServingSize 1 Burger, Sodium 580 mg, Sugar 7 g, TransFat 0 g
BLACK BEAN RICE BURGERS
A salsa and sour cream sauce helps dress up these hearty vegetarian burgers. "My fiance, who's a confirmed meat-and-potatoes man, loves these sandwiches and asks for them often," relates Laura Wimbrow of Ocean City, Maryland.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 burgers.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook onions in 1 tablespoon oil over medium heat until translucent but not browned, 2-4 minutes; remove from heat and set aside. In bowl of a food processor fitted with blade attachment, pulse half the beans and rice until mixture forms a thick paste. In a large bowl, add processed bean mixture, remaining black beans and rice, cooked onion, bread crumbs, egg yolks, 2 tablespoons salsa, salt and pepper; mix well with hands, squeezing until mixture holds together. Form bean mixture into 4 patties. Cook burgers over medium heat in remaining 1 tablespoon oil until firm and browned, 4-5 minutes on each side., In a small bowl, combine sour cream and remaining salsa. Layer a lettuce leaf, burger, cheese and sour cream mixture on each bun bottom, adding tomato and red onion as desired. Replace bun tops.
Nutrition Facts : Calories 482 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1070mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 6g fiber), Protein 21g protein.
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