Tag Archives: beans

The Big Bean Mac

The Big Bean MacYes I did.

You know the one.

Special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun!

~ The Big Mac Jingle

Except I left off the “2- all beef patties!” I enjoy my “Big Mac” with a bean burger in the middle! Real cheddar cheese, real ingredients without a crap-ton of salt and fat!  But I swear to you, both beef and bean lovers will adore this sandwich! Dare I say, it tastes just like the real deal? I do! It does. It so freaking does! I missed you, Big Mac, and now I can eat you- but better yet, I can enjoy you!

Making this ahead, is so easy if you have some bean burgers on hand, as I seem to make them in huge quantity these days myself, this makes these burgers almost too easy to put together! I took special attention to try to make this the way I would if I had a diner, and was giving you my best sammie for lunch:

Start with the bun:

sesame seed bun

Start with a great sesame seed bun- they are right in the grocery store people! Why aren’t we buying these? They are delicious!

Toast it on both sides:

toastedbun

See how a little butter goes a long way- a toasted bun is so much better…

Spread that “special sauce.” Common! It is special- use it liberally!

special-sauce

The key ingredient~

Then add your burger…Bean burger, that is! With exactly 3, not two, dill pickles and your onions.

Burger and three pickles,and onions

Exactly 3 pickles, and minced onions- the onions, I think are the thing that make this taste super authentic!

Load up the iceburg shreds:

iceburg lettuce

I add a lot to feel healthy- teehee!

And marvel:

The-Bean-Mac

Wow. Look what you get to eat.

The Big Bean Mac

Yield: 5 burgers

The Big Bean Mac

This unbelievable re-creation and recipe redux of a very unhealthy burger, will send you to flavor-town! The Bean Mac is your new favorite lunch sandwich!

Ingredients

    Bean burgers
  • 1 15 oz. can black beans
  • 1/2 (or more) bread crumbs
  • 1 Tbsp. taco seasoning
  • 1 egg white
  • The Special Sauce
  • 1 Tbsp 2% greek plain yogurt
  • 1 Tbsp light mayo
  • 1 tsp granulated sugar
  • 1 tsp cider vinegar
  • 1 tsp. dill pickle relish- sweet is too sweet
  • 1 tsp sriracha
  • 2 TBP French dressing
  • Pinch salt
  • Sandwich
  • Shredded iceberg lettuce
  • 5 Tbsp. minced onion
  • 15-20 sandwich sliced dill pickles
  • 5 slices cheese- I used thin cheddar slices- orange for authenticity!
  • 5 sesame seed buns

Instructions

    To make the burgers
  1. Open and pour without draining your black beans into a large bowl. Add one egg white, 1/2 cup whole wheat bread crumbs, 1 Tbsp. taco seasoning. Blend with immersion blender or a potato masher. Add more breadcrumbs if needed, to get a consistency that will form a patty.
  2. Shape 5 patties. Cook on a grill or saute pan, over medium heat, until lightly browned on both sides.
  3. Place one slice of cheese on each patty. Cover until melted. Remove from the pan. Set aside.
  4. For the Sauce
  5. Measure and mix all the sauce ingredients in a small bowl. Set aside.
  6. Assemble your sandwich.
  7. On the same pan that you made your burgers, heat a bit of butter, and grill the inside of your buns a bit, to get them toasty. Remove.
  8. Spread the special sauce on both insides of the bun.
  9. Place a bean patty on the bottom half.
  10. On the top half, add three pickles.
  11. Add 1 Tbsp. of minced onion.
  12. Top the burger with the shredded lettuce.
  13. Put the top on.
  14. Yes. You are done. Take it all in. You can now enjoy your Bean Mac.

Notes

If you want to make some of this recipe ahead, it is super easy. Make the burgers ahead and freeze them- you can skillet warm them or microwave in minutes. Make the sauce up to one day ahead - it actually improves as it sits for a bit. You can use any bean burger recipe- this is just my fastest!

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http://hardlyagoddess.com/the-big-bean-mac/

Some of you read my posts about sharing coffee, and what we’d chat about…well,

If we were having lunch, today, I would tell you that this is my new favorite sandwich. Hands down. My husband is equally obsessed, which can be a problem! But not too much so, as it is definitely a much improved version of the ugly fast food guy. I hope you try this, and love it as much as we do- lemme know if you do. Take a pic and tag @hardlyagoddess.com!The-Big-Bean-Mac

Sharing, this week with: Full Plate Thursday, Foodie Friends Friday, Pin Junkie, Meatless Monday!

Crockpot Meatless “Cuban” Beans

cuban beans

I have a book by Cybele Pascal, who is a hugely wonderful author and chef of allergy-free cooking.  Her book, The Whole Foods Allergy Cookbook has so many inspiring and great tasting recipes.  I have over-loved my library borrowed copy so many times, I figured that it was about time that I shared her genius with you!

Here is her recipe, adapted for the crockpot by me for HAG,which she title’s “Raf’s Cuban Rice and Beans”:

Crockpot “Cuban” Beans

Ingredients

  • • 1 large onion, diced
  • • 4 cloves garlic, minced
  • • 2 bay leaves
  • • 4 tablespoons olive oil
  • • 1 green pepper, cut into 1/2 inch pieces
  • • 2 teaspoon oregano
  • • 1 tablespoon cumin
  • • 1/4 teaspoon cloves
  • • ¼ teaspoon pepper
  • • 1 bag of dried black beans, (pre-soaked, using my quick soak method)
  • • 1/4 teaspoon pepper
  • • 1/4 cup red wine or cider vinegar
  • • 1 tablespoon honey
  • • 2 chili(s) in adobo sauce

Instructions

Drain the quick-soaked beans, place in the slow cooker and cover with 1 inch of water.

Meanwhile in a pan, saute the onion until soft. Add the green pepper, garlic, oregano, cumin, pepper, and clove. Saute 1 minute (don’t skip this step, as I think it really makes the spices open up and get fragrant). Place the veggies in the crockpot.

Add the vinegar and honey with the adobo-chilis, and cook on low for 8 hours. Because the beans are not cooked, I wouldn’t cook this on high.

*SHORT-CUT: If you want to use already cooked beans in the recipe, just use 4 cans of beans (about 6 cups of cooked beans) and then add 2 cups of water to the mixture. Follow the rest of the recipe as written. You can cook this on high for 4-5 hours.

Place all ingredients in the slow cooker on low for 8 hours.

During the last hour of cooking time, salt the beans according to your taste (I add one teaspoon of kosher salt).

Serve with some rice of your choosing, and garnish with any toppings you love (greek yogurt, sour cream, tomatoes, avocado, cilantro).

Notes

* I have made this with a ham-hock before which is nice, and adds lots of flavor…but it also stops being a vegetarian dish for your veggie-friends, and it also adds a lot of sodium! Delicious without it! I added the adobo chili to the original recipe to ramp up the flavor instead.

http://hardlyagoddess.com/crockpot-meatless-cuban-beans/

So admittedly, my husband likes it way better with meat.  If your life doesn’t lend well to meatless dishes, than reserve this for a side dish, or add the meat!  I think it is great either way. You will see!

For other vegetarian recipes, check out Powered By BLINGThe Fit Foodie Mama, and Running on Happy.

beans

 

Vegan Black Bean Burgers

Black bean burger

I was looking for my recipe for Black Bean Burgers and realized that I have never posted it online here for you! I kind of wing-it as far as recipes go on making veggie-burgers, and I did post almost exactly a year ago on making homemade veggie burgers in bulk for the freezer, but I never wrote up a recipe.  So here it is, in it’s most simplified of versions, which took me all of 10 minutes from start to finish, and has me wondering why I don’t make these on a monthly basis…they are so good, and so “clean” as far as being healthy for you!

Not to knock the brands that make a living creating veggie burgers, but mine are way better! Ha. There. I said it. Mine are better, and mine are way healthier- because they are not store-bought among other reasons!  I just don’t rake in the big-bucks selling my burgers to the masses…but that could change.  You never know!

Anyhoo. Here’s what I came up with today, and I used matzo-meal instead of bread crumbs because it is passover.  Well, guess what? There are just 2 ingredients in my matzo meal:  Matzo flour, and water.  Go in your pantry and see how many ingredients are in your bread crumbs.  Yes. I know, It is shocking- or if you don’t shock easily, it is atleast confusing…Why so many?  If you don’t want to use matzo meal, then I would use panko bread crumbs.  There are usually way less ingredients in those packages.

Vegan Black Bean Burgers

Prep Time: 5 minutes

Cook Time: 8 minutes

Vegan Black Bean Burgers

These are really FAST and easy to change up with your favorite seasonings.

Ingredients

  • 3 large button mushrooms
  • 1/4 small yellow onion
  • 1 cup cooked black beans
  • 1 cup frozen and thawed cooked, cut butternut squash
  • 2 Tbsp. sunflower seeds
  • 1 Tbsp. fresh parsley
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground pepper
  • 1 Tbsp. taco seasoning
  • 1 Tbsp. oil
  • 1/2 cup matzo meal OR panko bread crumbs

Instructions

In a small non-stick saute pan, saute the mushrooms and onion until the onion is just translucent- 2-3 minutes. Put in food processor, along with the rest of the ingredients EXCEPT the oil and matzo and pulse until the mixture comes together.

Put this all in a large bowl and add the one cup of matzo meal (or panko). Mix thoroughly. Take a 1/4 cup measure and use this as a sort-of guide to measure the size of each burger. Press into flat circles. This should make either 5 or 6 depending on the size you made them.

In a non-stick pan, heat to medium and add the oil. Let the pan and oil get hot, and add the burger patties. Brown on one side, turn and brown.

Serve on a salad, or bun, or all alone with your favorite toppings.

Notes

These freeze really well- so doubling the recipe and having some on-hand is great fast-food!

http://hardlyagoddess.com/vegan-black-bean-burgers/

Ta-Dah:

vegan black bean burger