Spicy Red Bean and Cilantro Burgers with Greenbeans and Mushrooms.

Last night, as I was looking through my fridge trying to figure what to make for dinner, I saw that I had a bunch of cilantro and baby bella mushrooms that were going to go bad if I didn't use them in the next few days.  I hate letting produce go bad just because I was too lazy to use it anything.  I always feel so guilty.  I was also very tired last night after work because I hadn't been sleeping well, and I really didn't want to make a big deal out of dinner, I just wanted something delicious, filling and easy.  I came up with these recipes, using the cilantro and mushrooms to avoid the guilt of them going bad.  It was really easy to put together and I was surprised at how much flavor was in both of these dishes.  Enjoy!

Spicy Red Bean and Cilantro Burgers

(for burger:)
1 15 oz. can of red beans, drained and rinsed well
1 slice whole wheat bread, toasted and broken up into crumbs
1/4 of a red onion, chopped
1/4 packed cup of cilantro
1 tsp cumin
1 tsp cayenne pepper
1 tsp chili powder
1 tbsp extra virgin olive oil
1/2 tsp sea salt
Dash of fresh black pepper

(for panko bread crumb coating:)
1/2 cup panko breadcrumbs
1 tsp oregano
dash of sea salt
dash of fresh black pepper

Preheat oven to 350. In a microwave safe bowl, heat the beans up for about 20 seconds.  I find this makes them easier to mash.  Mash beans with a potato masher or fork, until pasty and there aren't any visible whole beans.  Add breadcrumbs and olive oil and mix with your hands.  Mix in onions and cilantro.  Mix in spices.  Take 1/4 of the mixture and form into a ball.  Flatten out into a patty and coat each side in the panko bread crumb mixture.  Make three more burgers.  Place burgers on a lightly greased baking sheet and bake for 20 minutes, flipping once after 10 minutes.  Serve on toasted whole wheat bread and your favorite burger fixings.  I used vegan mayo, spinach and sauteed mushrooms.  Yum!


Green Beans with Mushrooms

1/2 tbsp extra virgin olive oil
1 tbsp minced garlic
1 cup sliced baby bella mushrooms
1/2 tsp dried oregano
2 tsp sea salt
A few dashes fresh black pepper
1/4 cup vegetable broth
1/4 cup white cooking wine
1 1/2 cups green beans, cut into 2 inch pieces

In a large pan over medium heat, saute the garlic in the olive oil for about 2 minutes.  Add mushrooms, oregano, salt and pepper and saute until mushrooms begin to soften, about 2 minutes.  Add vegetable broth, turn heat up a little and bring to a boil.  Simmer for 1 minute.  Add the white wine and green beans, cover and simmer for about 2 minutes.  Uncover and continue cooking  for 3 minutes or until desired tenderness is reached.  This is a fantastic side dish!  It takes no time at all, and I definitely see myself making this a few times a week.