| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(15 oz) black beans; drained, rinsed and blotted dry |
| 2 |
tb |
V-8 juice; (can also use flavored tomato juice) |
| 3/4 |
c |
Cooked brown rice; (great way to use left over rice) |
| 1 |
|
Clove garlic; minced |
| 1/4 |
c |
Minced onion |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
From: Perry Greene <palgreen@hiwaay.net>
If you're looking for a tasty meatless burger, you might want to try this
recipe adapted from The Tufts University Diet & Nutrition Letter.
Spray nonstick skillet with nonstick cooking spray and heat on medium-high.
Mash drained beans and V-8 juice with potato masher to crush beans. (NOTE:
You can also mash the beans in the blender or food processor - but be
careful or you'll end up with mush.) Add remaining ingredients and mix
until evenly blended.
Shape into four patties. Cook about 3 minutes each side or until browned.
Makes 4 servings. Each serving has about 140 calories and 0 fat grams.
Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998
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