If I was a better photographer, I’d fill my kitchen with foodie photos from farmers’ markets. Except, I’m usually shlepping four kids to those markets. I’ll have to settle with the photos from my kitchen. Good thing these beans are so photogenic.
I had planned to make a bean salad for Shabbos lunch. Then I left them on the stove while I went running and they were mush. No worries, though, I made bean burgers for dinner and boiled new beans for that salad. Two recipes for one.
COOL BEANS SALAD
1/2 cup prepared mung beans (the green ones above, available at Whole Foods or any good produce store)
1/2 cup prepared adzuki beans (the red ones above, available at Whole Foods or any good produce store)
1/4 cup black eyed peas or chickpeas
handful of cilantro
thinly sliced red, yellow or orange peppers
roughly chopped green onions
1/4 cup olive oil
Toss the prepared beans with onions, peppers, salt, oil and vinegar.
3 cloves garlic
1 cup oats
1 cup soft beans
1t chili powder
Chop the onion and garlic in a food processor. Add the oats and beans, ketchup, egg and spices. Place the mixture in the fridge for 20 minutes. Heat olive oil in a pan over a medium flame. Add burger size spoonfuls to the pan and brown on each side. Serve on a bun with all the toppings of a hamburger.