I purchased cranberry beans at the local farmer's market just based on their appearance; these pretty little gem like beans immediately caught my attention. Never having cooked with fresh shelling beans, I asked the farmer for some cooking tips. He told me to cook them just like regular dried beans, except they required no soaking. And so, I took my pretty beans home, along multiple bags of other locally grown produce, and decided to turn them into burgers to share at our Labor Day cook-out.
Cranberry Bean Veggie Burgers
For the Cranberry Beans3/4 lb. fresh cranberry bean pods
1 Tbsp. olive oil
2 cloves garlic, chopped
2 cups chicken broth or water
a few sprigs fresh herbs such as thyme or sage
1 Tbsp. olive oil
2 cloves garlic, chopped
2 cups chicken broth or water
a few sprigs fresh herbs such as thyme or sage
For the Burgers1 Tbsp. olive oil
1 onion, chopped
½ zucchini, finely chopped
2/3 cup old fashioned oats
½ cup cooked brown rice
2 Tbsp. chia seeds
2 Tbsp. flour
1 egg, beaten (add another Tbsp. chia seed to omit egg)
Salt and pepper for seasoning
about 2 Tbsp. oil for frying
1 onion, chopped
½ zucchini, finely chopped
2/3 cup old fashioned oats
½ cup cooked brown rice
2 Tbsp. chia seeds
2 Tbsp. flour
1 egg, beaten (add another Tbsp. chia seed to omit egg)
Salt and pepper for seasoning
about 2 Tbsp. oil for frying
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| Rosy pink hues speckled along the little pods |
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| Little gems exposed in their pods |
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| And now these fresh shelling beans, out of their pods, they are ready for cookin' |
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| Heat oil over medium. Saute garlic for a few minutes and add beans; add broth and herbs. Simmer covered for about 45 minutes until tender, stirring every so often and adding small amounts of water as needed. You can do this a few days ahead of time. |
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| Caramelize onions with oil in a large nonstick skillet over medium heat, about 15 minutes. Place them in a food processor to finely chop them. Drain cooled cooked beans and puree until smooth. Pulse oatmeal in processor if desired and combine burger ingredients in a large bowl. Season well with salt and pepper and mix well. This step can be made a day ahead. |
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| Divide mixture into 8-10 patties, depending on how large you want them. Cook them for about 5 minutes on each side, in batches. Make sure they are nicely browned on one side before turning them. I like to use a non-stick skillet because you can get away with using less oil while still getting beautiful browning. |
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| My vegetarian friends were quite happy at the cook out! and I have plenty left for this week's lunches! |
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