How To Cook Beans And Make Black Bean Burgers

Pot of Black Beans
1 pound black beans
1 teaspoon Kosher salt
4 cloves garlic
2 tangerines cut in half
1 shallot, cut in half
1 cinnamon stick
  1. Rinse beans.
  2. Place beans in a large bowl, add salt, and cover with water by 2 inches. Soak for 8-12 hours. 
  3. Rinse and drain the beans.
  4. Place into a 3- quart oven-safe pot with a lid, or a Dutch oven. Add the garlic, tangerines, shallot, and cinnamon stick.
  5. Preheat the oven to 350 degrees Fahrenheit. 
  6. Cover the beans by 1-inch of water and bring the pot to a boil. 
  7. Put the lid on and place the pot on the center oven rack. Bake for 70 minutes. Check the beans; continue baking at 15-minute intervals until tender.
Tiny Black Bean Burger
1 1/2 cups cooked black beans
1/4 cup unsalted cashews
1/4 cup garbanzo bean flour
1/4 cup Smoked Habanero Barbecue sauce
1 teaspoon kosher salt
1 tablespoon olive oil
Optional: 4 buns
  1. Pulse the cashews, garbanzo bean flour, barbeque sauce, and salt, until breadcrumb-sized.
  2. Drain the beans and set ½ cup to the side. Add the remaining 1-cup to the food processor. Pulse, until mostly smooth, scraping the sides as needed.
  3. Let the mixture sit for 5 minutes to absorb liquid.
  4. Scrape the mixture into a bowl and fold in reserved ½ cup whole black beans.
  5. Divide mixture into 4 equal portions. Form into a round patty, firmly pressing and molding so the mixture does not fall apart.
  6. Heat a skillet over medium-low heat, add oil, and place patties into the hot skillet.
  7. Cook 2-4 minutes each side, until heated through and slightly browned.
  8. Serve topped with Ghost Chili Apple slaw, see below.
Tip: If you did not make the black beans, use 1 (15 ounce can) of black beans.
Ghost Chili Apple Slaw
1 small head green cabbage
1 honey crisp apple
¼ cup rice vinegar
2 tablespoons Ghost Chili Apple Haute Sauce
3 tablespoons olive oil
salt and pepper
Wash, core and finely chop the cabbage. Wash, core and cut the apple into matchsticks. In a large bowl, whisk the vinegar, hot sauce, and olive oil. Add the cabbage and apple, toss to coat.