Ingredients:
1 cup pinto beans (soaked overnight)
1 bay leaf
2 garlic cloves (1 for cooking the beans, 1 raw for processing)
1 small onion (1/2 for cooking the beans, 1/2 for processing)
1 small cooked beet
1 small carrot
2 tablespoons fresh parsley, chopped
1/2 cup bread crumbs
1 teaspoon oil (optional)
Salt and pepper, to taste
Instructions:
1. Rinse the soaked pinto beans and place them in a pot with 3 cups of water, the bay leaf, 1 garlic clove, and 1/2 small onion and carrot (roughly chopped).
2. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 45-50 minutes, or until the beans are tender and have absorbed the water. Discard the bay leaf after cooking.
3. Cook the beet until tender and chop it into smaller pieces for blending.
4. In a food processor, combine the cooked pinto beans, beet, carrot, parsley, raw garlic, oil, salt, and pepper. Blend until the mixture is smooth but still has some texture.
5. Shape into thick patties and coat each patty in bread crumbs for a crispy texture.
6. Preheat your oven to 375°F (190°C) and place the patties on a baking sheet lined with parchment paper.
7. Bake for 15 minutes on one side, then flip and bake for another 10-15 minutes until golden and firm.
8. Let the patties cool slightly before serving. Enjoy them in sandwiches, burgers, or on their own!
Profile: Pinto Beans
Pinto beans are a powerhouse of nutrients, offering protein, fiber, and essential minerals like iron and magnesium. They support heart health, aid digestion, and provide lasting energy, making them an excellent choice for plant-based meals.
