Black Bean Burger
1-16 oz. can black beans, rinsed and drained well
1/2 green bell pepper, cut into 2-inch pieces
1/2 med. onion, quartered
3 cloves garlic, peeled
1 lg. egg, beaten
1 tsp. chili powder
1 tsp. cumin
1 tsp. hot sauce
1/2 cup plain breadcrumbs, or more, as needed
Preheat outdoor grill for high heat or set oven to 375. Spray thick aluminum foil with cooking spray. Mash black beans in medium bowl with fork until thick and pasty. Finely chop bell pepper, onion and garlic in food processor. Stir into mashed beans. Add chili powder, cu-min and hot sauce to beaten egg. Add to bean mixture. Mix in breadcrumbs until mixture is sticky and holds together. May need more breadcrumbs. Form into four patties and place on oiled aluminum foil. Place foil on grill or in oven on a baking sheet. Grill for 8 minutes each side or bake for 10 minutes each side. Serve on bun with your favorite condiments.
Serves 4.
Green Chili
Breakfast Casserole
1/2 cup (1 stick) salted butter, softened
5 slices sandwich bread
1 pound bulk sausage, regular or hot
12 large eggs
1/3 cup sour cream
1 tsp. black pepper
2 cups shredded cheddar cheese
1 – 4 oz. can chopped green chilies
Butter bottom and sides of a 9×11-inch baking dish with butter. Use remaining butter to coat one side of each bread slice. Place bread buttered side down in baking dish. Heat a large skillet over medium-high heat and cook sausage, breaking it up as it cooks until brown and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer. Beat eggs, sour cream and pepper with a whisk or electric mixer. Pour over sau-sage. Mix green chilies and cheddar cheese together and sprinkle over egg mixture. Cover and refrigerate 8-12 hours. Place casserole, uncovered, in a cold oven and set to 350 degrees. Bake 1 hour until browned and cooked throughout. Serves 8.
