ANASAZI BEAN VEGGIE BURGERS
Chef Brad Fosseen serves these delicious, hearty burgers at his Spokane restaurants and they are one of the most popular dishes on the menu! The burger is great as is or you can add additional seasonings (such as chili powder or curry) in the 4th step. When sauteing the burgers, start with a cold pan; it gives them a nice crust. At the restaurant, the chef sautees the burger for 2-3 minutes, flips it, adds a cheese slice, and then finishes it in a 400-degree oven for a couple more minutes. These can also be baked. This recipe makes 4 very large burgers or 6 medium size burgers.
Provided by blucoat
Categories Lunch/Snacks
Time 1h25m
Yield 6 burgers
Number Of Ingredients 11
Steps:
- Cook the beans in water (with a pinch of salt) for approximately 1 hour, until soft but not mushy. (Pinto beans will take about 20 minutes longer.) Drain (but don't rinse) and cool.
- Heat 1 tablespoon olive oil in a frying pan. Saute the onion, bell peppers and carrot until soft, about 10 minutes. Cool.
- Process the beans in a food processor until roughly chopped (only a couple of pulses). Remove the beans and repeat that step for the vegetables.
- Combine beans and vegetables in a large mixing bowl, season with cumin, cayenne pepper and salt and pepper to taste. Add the egg and then work the bread crumbs into the bean mixture, starting with small amounts and gradually adding more. It should hold together and have a texture similar to pie dough. If the mixture seems a little dry, add up to 1 tablespoon additional olive oil.
- Form patties. Starting with a cold pan, saute with 1 tablespoon olive oil until golden, approximately 3 minutes on each side. Add a slice of cheddar and serve with mayonnaise.
Nutrition Facts : Calories 112.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 35.2, Sodium 147.8, Carbohydrate 15, Fiber 1.3, Sugar 2.1, Protein 3.8
ANASAZI BEAN BURGERS
Steps:
- Step 1 Distinctive-looking Anasazi beans have a unique, slightly nutty flavor and firm texture. To make their popular bean burger, chefs at Moon Time pub first cook the beans in water with a pinch of salt for about an hour until soft but not mushy. Step 2 Coarsely chop the drained and cooled beans in a food processor, using only a couple of pulses. Or, break up the beans using your hands. Add the sauteed veggies to the chopped beans and then add the egg, seasonings and bread crumbs. Step 3 After forming the patties, saute them in canola oil until they're golden, about 3 minutes on each side over medium high heat. Moon Time's Brad Fosseen adds a slice of cheddar and finishes the bean burger in a 400 degree oven for 2 or 3 minutes.
THE FORT'S REFRIED ANASAZI (CLIFF DWELLER'S) BEANS
Steps:
- Rinse anasazi beans under cold water. Place in a saucepan and add water to cover. Bring to a boil then turn down heat and simmer until beans are tender, about 30 to 45 minutes. When beans are done drain off remaining liquid and cool slightly. Beans should be soft.
- In a large hot saute pan, add the bacon and saute until crisp. Then add the salsa, cooked beans, 1/4 cup of milk, and seasonings and simmer for 5 minutes. In a food processor add the bean mixture and cheese and pulse until smooth. If mixture is too thick, add the rest of the milk. Check seasonings and adjust to taste. Serve immediately.
CHEF JOEY'S ANASAZI BEAN CHILI (PRESSURE COOKER)
Some years ago, my hubby bought me a Kuhn Rikon Pressure Cooker. I've used it quite a bit over the years. I love the way it makes bean dishes and the soaking is virtually eliminated by pressure cooking them. This morning I made some corn bread and was thinking, you can't eat corn bread without chili, so this is what I came up with. You will need a pressure cooker for this recipe. IMPORTANT NOTE: You can make just about any recipe in any cooker, but it is best to follow the rules of your specific pressure cooker.
Provided by Chef Joey Z.
Categories Beans
Time 58m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
- If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
- Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
- Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
- In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
- Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
- Put the garlic, onion, chicken sausage and beans into the pressure cooker.
- Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
- When done use the cold water release method and open the pressure cooker once the steam is all gone.
- Taste the beans, make sure they are soft.
- Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
- Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
- Bon Appetit.
Nutrition Facts : Calories 202.7, Fat 11.6, SaturatedFat 3.3, Cholesterol 68, Sodium 1876.5, Carbohydrate 12.8, Fiber 1.9, Sugar 5.8, Protein 12.5
ANASAZI BEAN CHILI
Western Colorado chili, also known as "Anasazi dream chili," a very healthy chili based on ingredients from the western slopes of Colorado.
Provided by SANJUANSASQUATCH
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 16h30m
Yield 12
Number Of Ingredients 12
Steps:
- Wash and drain Anasazi beans. Place in a slow cooker with 4 cups water and soak 8 hours to overnight.
- When ready to cook, heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Skim foam off the top of the beans. Add onion-garlic mixture, chicken broth, chile peppers, corn kernels, tomatoes, ham hock, tomato paste, salt, and pepper. Cook on Low until beans are tender, about 8 hours.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 33.5 g, Cholesterol 12.3 mg, Fat 7.2 g, Fiber 7 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 333.9 mg, Sugar 7.2 g
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