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Categories:Viewed: 22 - Published at: 9 years ago
Ingredients
- 3 (15 ounce) cans black beans
- 1 (15 ounce) can dark red kidney beans
- 3 large eggs
- 2 cups flour
- 1 1/2 cups textured vegetable protein
Method
- Drain and rinse beans in a colander.
- In a blender, combine beans and eggs. Blend until smooth, some chunks will remain. Depending on strength of blender, additional water may be useful.
- In a bowl, season blended bean mash to taste. Add chopped veggies if desired. Add cumin, chili powder, garlic salt, etc. Add prepared, rehydrated TVP(follow directions on package)- mix thoroughly.
- Slowly add flour to bean and TVP mix, stir until mixture is thickened.
- To cook, spread a patty sized amount onto a non-stick baking sheet. Bake at 400°F until outside of patty is crispy and browned. Freeze leftover bean mash in small containers. Mash thaws well when using a microwave's defrost feature.
