Tomato Black Bean Burgers

Sort & rinse:
1 c black beans

Put the beans in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked beans & drain.

Stovetop or Oven Bean Cooking options below, with the rest of the recipe below them:

(Stovetop Bean Cooking)
After draining, put the beans in a large pot.

Cover the beans with:
1 1/2" of water
above the beans & bring to a gentle boil. Reduce heat, cover & simmer for 15 min.
Stir occasionally.

Then simmer with the lid slightly ajar for 1 - 1 1/2 hrs. or more, depending on the freshness of the beans, until beans mash easily.
Stir occasionally, adding water if the beans get too dry.

After the beans are cooked, drain & mash the beans with a potato masher or fork.
Then put the beans in a large bowl or mixer bowl & set aside.

(Oven Bean Cooking)
Preheat oven at 400º
After draining, put beans in a casserole dish.

Cover the beans with:
1" of water
above the beans.
Bake covered with the lid slightly ajar at 400º for 2 hrs. or more, depending on the freshness of the beans, until beans mash easily.

If the beans need more water, always add boiling water when cooking in an oven, so the dish does not crack.

After the beans are cooked, drain & mash the beans with a potato masher or fork.
Then put the beans in a large bowl or mixer bowl & set aside.

(Quinoa)
Put in a casserole dish:
1/2 c rinsed quinoa
1/4 t salt
1 c water
& stir.
Bake covered at 350º for 50 min.

When the Quinoa is finished baking, transfer it to the large bowl or mixer bowl.

Cube or pinch into small pieces:
3 slices of whole grain bread
& add to the large bowl or mixer bowl.

Also add to the large bowl or mixer bowl:
1 c (1/2 of a 15 oz. can) tomato sauce
2 t paprika
2 t onion powder
1 t garlic powder
1 t oregano
1 t cumin
1 t salt
1 T lime or lemon
& mix in the mixer or with the spatula.

To keep burgers from sticking, pour about:
1/2 c unsweetened shredded
coconut or flakes
on a small plate.

Form mixture into burgers.
Dip 1 side into the shredded coconut or flakes.

Place the coconut side on a cookie sheet or glass pan.
Bake at 350º for 35 - 40 min. on the middle rack of the oven.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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