Beef Black Bean Burger

1 pound fresh lean ground/mince beef

2 cups cooked black beans

1/2 white onion, chopped

1/2 cup aged cheddar cheese, grated

1 egg, room temperature

2 garlic cloves, crushed

1/4 cup extra virgin olive oil

1 tablespoon tomato paste

2 tablespoons worcestershire sauce

Handful of fresh parsley, chopped

Sea salt and black pepper

Preheat grill to high.

Combine all the ingredients. Season with sea salt and black pepper. Shape into 8 burgers.

Cook for 8 minutes, turning over halfway during cooking. Let the burgers rest for about 10 minutes.

Serve with burger buns or bread, cheese, condiments, and veggies of your choice.

Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce

These quick-to-make fritters are full of flavor. To make them even lighter, separate the eggs and whisk the egg whites until they form soft peaks, then carefully stir in with all the other ingredients.

Crispy Black Bean Fritters:

3 cups black bean, cooked

1 large yellow pepper, remove seed, chop into small pieces

1 small white onion, diced 

2 garlic cloves, crushed

1 large tomato, chopped into small pieces

3 tablespoons chopped cilantro

1/2 cup all purpose unbleached flour

2 eggs, room temperature

Sea salt and black pepper 

Extra virgin olive oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine (add more flour if it's not binding). Season with sea salt and black pepper. In a large skillet,add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture. Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Serve with dipping sauce on the side

Cilantro Dipping Sauce:

1/2 cup sour cream or Greek yogurt

1/2 small green chili, seeded and finely chopped

1 small garlic clove, crushed

2 tablespoons chopped cilantro

1 teaspoon sugar Sea salt and black pepper

Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper. 

Three Bean Pork Chili

1/2 lb pork loin, chopped into bite sizes

1/2 lb ground/minced sirloin steak

1/2 cup* red kidney beans

1/2 cup* pinto beans

1/2 cup* black beans

2 cups fresh sweet corn

2 15 ounce cans tomato sauce

12 ounces tomato paste

2 large cloves garlic, chopped
1 large garlic, peeled (whole)

1 large white onion, chopped

4 cups* vegetable stock

4 tablespoons chili powder 

3 tablespoons cumin powder

1 tablespoon mustard

Salt and black pepper

Rinse and sort beans in a large pot. Add 3 cups vegetable stock, 1 large garlic clove, peeled (whole) and half the onion. Season with salt and black pepper. Bring to a rolling boil on medium to high heat. Lower temperature. Simmer gently for 2 hours or until bean is soft and cooked.  Drain and keep warm.

In a large pot on medium to high heat. Drizzle extra olive oil to coat the bottom. Fry onions until soft. Add garlic and toss quickly to soften. Do not burn. Add meat, stirring occasionally for 10 minutes or until just cooked. Drain meat and return to the pot. Add the rest of the ingredients.  Mix well to combine and lower the temperature. Simmer gently for one hour, stirring occasionally (Add more vegetable stock if the chili is too dry).

*Double the bean mixture if you want the vegetarian option. Add 2 extra cups of vegetable stock when cooking the beans.

Enjoy hot with your favorite corn bread or muffins.