VEGETARIAN EATING
A truly lip smacking face stuffing gorgeous spicy bean burger loaded with flavour and just divine, one of my most favourite eats ever! Packed with flavour from the cumin, oregano, kashmiri chilli powder and flakes with a hint of heat from cayenne pepper and a pinch of turmeric mixed with home soaked and cooked red, navy and kidney beans a really simple and easy to make and cook family dinner, these should be a house hold family must.
Prep Time 20 minutes / Bean Soaking Overnight Cooking 3hrs/ Oven Cooking 30-40 minutes
You can used canned beans but the flavour is better with home cooked beans
Ingredients
(makes 4-6 burgers)
2 cups of navy beans
2 cups of pink beans
1 cup kidney beans
1 tbsp butter or olive oil
2 carrots finely diced
1 large onion finely diced
4 cloves garlic finely diced
1 tsp dried oregano
1 tsp kashmiri chilli powder
1 tsp dried chilli flakes
1 tsp cayenne pepper
1 1/2 tsp ground cumin seeds
1/2 tsp ground turmeric
100ml water
1 tsp sea salt
1/2 tsp white ground pepper
1 beaten egg
100g breadcrumbs
OVERNIGHT SOAKED BEANS
First these will need a around 3 hours cooking until they are soft to the touch, fill a deep pan with lots of water and add the beans simmer covered until soft, I do a batch of these once a week and keep in the fridge then they are ready to be used for multiple dishes.
Heat the butter or oil in a heavy pan, add the onion and garlic and cook for five minutes until soft then add the carrots and cook for a further five minutes, now add the beans and all the spices, herbs and the water, pop on a lid and leave to simmer until all the liquid has evaporated, approx 5 minutes, mash half the mixture and then pour out in to a large bowl add the beaten egg and breadcrumbs and mix well with your hands, form in to four or six equal balls and firmly squish down to form the shape of your burger, I use a simple burger mould.
Pre heat the oven to 180 degrees C or 350 F, grease a baking sheet, I like to use a baking stone sheet as I fine you get a better crispier bake, pop in the oven for 30-40 minutes until golden and crispy. Serve wedged in a bun or between flat breads and loaded with what ever you fancy.
I loaded ours with cheddar cheese slices, homemade hawthorn ketchup, fresh basil and coriander, my most favourite toppings though are a runny fried egg and cheese and sometimes raw onion...
SUPER FAST FLAT BREADS
500g 00 flour
50ml olive oil
10g sea salt
320g water
Mix all the ingredients together and knead for seven minutes until springy, leave if you can for an hour covered at room temperature to rest, you can use the dough immediately but it will give you slightly tougher flat breads, the resting allows the dough to relax and will give you a softer more airy flat bread. If you want a really light and melt in the mouth flat bread add 15g of yeast to the mix.
Divide the dough in to large golf ball size balls and roll out fairly thin, heat a non stick frying pan hot and dry cook the the flat breads for approx one minute on each side, keep warm wrapped in a tea towel until serving.
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