Whether you’re looking for a great veggie burger option or are just keen to try something new, our black bean burgers should be at the top of your list. We made the patties from black beans because their rich, earthy flavour mimics that of meat. If you can’t find any, red kidney beans will also do the trick!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the patties
2 × 400g tin black beans
2 cups breadcrumbs
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1 egg
2 tbsp chopped coriander
Salt and pepper
Chilli, chopped, to taste
Olive oil, to fry
For the salsa
200g mixed cherry tomatoes, chopped
½ red onion, peeled and chopped
1 avocado, peeled
½ cup sour cream
Juice of 1 lime
4 hamburger rolls, to serve

METHOD
1. Crush the beans with a fork. Combine with breadcrumbs, onion, garlic, egg, coriander,  salt, pepper and chilli.
2. Shape into 4 patties. Place in the fridge for 20 minutes.
3. Heat oil over medium heat and fry patties for 8 minutes on both sides.
4. To make the salsa, combine the tomatoes and red onion.
5. Mash the avo and mix it with sour cream and lime juice. Season with salt and pepper.
6. Serve the bean burgers on rolls, with salsa and avo cream.

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We love salads that can be meals on their own, and this vegetarian option is one of our best. It can be served warm if you are feeling chilly, or cold if you’re craving something fresh. Whatever you need, our veggie rice salad is here for you.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the salad
200g black beans, soaked overnight and rinsed
600g baby marrows, in chunks
50 ml olive oil
250g mushrooms, sliced
30g butter
200g brown/wild rice mix, cooked
60g red salad onions, sliced
50g coriander, roughly chopped
50g wild rocket
100g almonds, toasted and roughly chopped
30g pomegranate arils
30g coconut, sliced and toasted
200g goat’s cheese, cut into rounds
Watercress, to garnish
For the dressing
100 ml olive oil
Juice of 2 lemons
1 tbsp Dijon mustard

METHOD
For the salad
1. Preheat oven to 200°C.
2. Simmer the beans until soft, only adding salt at the end. Rinse.
3. Coat the baby marrows in oil and season. Roast until just soft.
4. Fry the mushrooms in butter.
5. Combine all the ingredients, except the cheese and watercress.
For the dressing
1. Mix the ingredients. Season. Pour over the salad.
2. Serve with cheese and watercress.

The post Black bean and veggie rice salad appeared first on MyKitchen.

A true vegetarian feast that will have your mouth watering and you begging for more. These black bean tacos are perfectly spiced and they boast plenty of freshness with yummy greens, plus a garlic aioli to add some creaminess.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the garlic aioli
2 cloves garlic, peeled and crushed
¼ tsp salt
½ cup mayonnaise
2 tbsp olive oil
1 tbsp freshly squeezed lemon juice
For the black bean tacos
1 tbsp olive oil
2 cloves garlic, peeled and chopped
2 tsp paprika
1 tsp cumin, ground
1 red onion, peeled and chopped
2 sweet potatoes, peeled and diced
200g tin black beans
4 flour tortillas, toasted
100g grated cheddar, to serve
1 tbsp lime juice, to serve
Fresh coriander, to serve

METHOD
For the garlic aioli
1. Mix all the ingredients in a bowl.
For the black bean tacos
1. Heat oil in a pan over medium heat.
2. Add garlic, paprika and cumin and stir for 1 minute. Add onion and cook for 3–4 minutes, until soft.
3. Add sweet potato and ½ cup water and cover with a lid. Simmer for 15 minutes on a low heat, until the potatoes are soft.
4. Add beans and simmer for 5 minutes.
5. Assemble the tacos by spooning in some bean mixture, aioli and cheddar into the toasted tortillas. Sprinkle with fresh lime juice and coriander.

The post Sweet potato and black bean tacos with garlic aioli appeared first on MyKitchen.

Beans, beans,the magical fruit… Okay, well, they’re not a fruit, but they sure are magical and we’d like to show you just how great, yummy and diverse they really are.

KIDNEY BEANS

Dark reddish-brown and shaped like kidneys (obviously), their soft, creamy flesh works well in spicy dishes.

Best for: Bulking up chilli con carne (or making a veggie version); an attractive addition to salads; the base of rajma curry

BLACK-EYED PEAS

Technically beans, these small, pale legumes have a black ‘eye’ where they were joined to the pod. Popular in the Southern US, they are originally from West Africa.

Best for: Pairing with pork and leafy greens; adding bulk to stews

CANNELLINI BEANS

These also go by the name of ‘white kidney beans’ because of their shape, or ‘Italian beans’ because of their origin. They have a smooth texture and nutty flavour.

Best for: Key ingredient in minestrone; perfect for cassoulet (French stew)

SUGAR BEANS

Small brown beans with red streaks, they are related to Italian borlotti and Mexican pinto beans. These are the most common dried beans available in most supermarkets.

Best for: Quintessential Durban curry; Mexican refried beans

BUTTER BEANS

These large, cream-coloured beans are called ‘lima beans’ in the US. They have a soft, floury texture when cooked.

Best for: Stews and casseroles; delicious vegetarian pâté

BLACK BEANS

Small, dark beans with a dense, meaty texture. Not to be confused with douchi – fermented, salted black soybeans, a staple of Cantonese cooking.

Best for: Mexican classics such as burritos and enchiladas; Southern-style beans and rice

SOYBEANS

Pale, round beans originating in East Asia. Traditionally turned into tofu, tempeh and miso; today also used to make soy milk and meat substitutes. Fresh, green soybeans (edamame) are rare in SA, but dried soybeans are available at most grocers.

Best for: Making your own veggie burgers; growing bean sprouts

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