Being a vegetarian doesn’t have to equate with eating bland food. Since marrying Lulu, I’ve learned many dishes that are just as nutritious (and probably healthier) as meat dishes, without sacrificing flavor. This dish is a shining example. I used a few pantry ingredients such as dried cannellini beans, seasoned croutons and a lot of herbs and prepared white bean burgers.
Pair them with a yogurt sauce and you’ll have a delicious meal.
I still haven’t heard back from you Amanda O.; please respond to my email so I can get your mailing address as you were the selected winner of first cookbook Haute Potato last week .
1. Info for Veggie Bean Burger with Cannellini Beans
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Veggie Bean Burger with Cannellini Beans
- 1¼ pounds dried cannellini beans
- 1 (4.5-ounce) package store-bought seasoned croutons
- 1 white onion, finely chopped
- 2 cloves garlic, freshly grated
- ½ teaspoon red chili powder
- 3 tablespoons vegetable oil (or any neutral oil)
- ¼ bunch flat leaf parsley
- 1 teaspoon xanthan gum
- 1 teaspoon liquid lecithin
- ½ teaspoon white pepper, freshly ground
- 1 teaspoon salt
- 1½ cups yogurt sauce
- Prepping the white beans: Wash and rinse the beans thoroughly in several water baths (about three times), discarding any that are floating or odd-shaped. Cover and soak overnight. The next day, drain the beans. Heat 2 tablespoons of oil in a pressure cooker (without the lid). Once the oil is hot, add the onions and cook until shiny without coloration. Add the beans and water until they’re completely covered. Carefully seal the pressure cooker with the lid and lock it. Put it on high heat, then start counting the cooking time after it’ begins to steam. At this point you can turn down the heat, but it has to continue steaming or it’s not cooking properly. In any case, follow the instructions for your own pressure cooker (depending on which model you may have). Cook for 13-15 minutes total. Remove from the heat. Let stand for about 10 minutes, removing as much steam as possible. Remove the lid (I had to call for help; I’m too weak!). The liquid should have evaporated. Let cool for about 15-20 minutes. Once cool enough to handle, check for doneness. The beans should be soft when gently pressed and crushed between your thumb and index finger. Mash the beans. Note: If necessary, add a little more water and continue cooking until they’re soft enough to be mashed.
- Prepping the parsley: Blanch (dip for 5 seconds in boiling water then transfer to an ice-cold bath) the parsley, drain thoroughly and pat dry on a paper towels. Coarsely chop.
- Place the croutons in a food processor and pulse until they become a fine mill. Set aside.
- Lightly oil the bowl of a food processor with a silicone brush. Add the white beans. Coarsely blend until a thick paste is formed. Season with red chili powder, salt and pepper. Add the grated garlic and greens and pulse 3-4 times. Transfer the paste into a bowl.
- In a bowl, combine the xanthan gum, 1 teaspoon of oil and liquid lecithin (or one lightly beaten egg with no additional oil, see tips). Add the xanthan gum / lecithin mixture to the puréed beans. The mixture will thicken. Add ground croutons and the mixture to the bean paste. Mix well. Adjust seasoning with more salt and pepper if necessary.
- Heat a large, non-stick pan with the remaining oil. Place mounds of the veggie bean burgers onto the hot pan, using an ice cream scoop. Make sure to space them apart so that they don’t touch each other. Lower the heat to medium-high and pan-fry until golden. Using a silicone spatula, flatten the patties and flip them. Cook for about 4-5 minutes on each side until a golden crust is formed on both sides of the patties. Transfer to a platter. I cooked them in 3 batches.
- Serve immediately with yogurt sauce on the side.
- Bon appétit!