Black Bean & Key Lime Bow Ties

Black Bean & Key Lime Bow Ties
From: Karen C. Greenlee

Serving Size: 6

    12 ounces bow tie pasta -- uncooked
    6 cloves to 8 garlic -- minced
    1/4 cup olive oil
    2/3 cup fresh Key lime juice*
    1/2 cup dry sherry
    2 cups green onions -- sliced
    1 pound plum tomatoes -- chopped
    2 15 oz cans black beans -- rinsed & drained
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1 1/2 teaspoons freshly grated Key lime rind
    1/2 cup fresh Italian parsley -- chopped

Cook pasta according to package directions.
Drain and keep warm.
Saute garlic in oil in a skillet until tender.
Add lime juice and sherry; cook over high heat for 5 minutes or until mixture is reduced to 1/4 cup.
Add green onions and chopped tomato; cook over medium heat, stirring ccasionally, 5 to 8 minutes.
Stir in black beans and next 3 ingredients; pour over pasta, tossing to coat.
Sprinkle with parsley and serve immediately.

NOTES : * or use Nellie & Joe's brand in a bottle

Cheese-stuffed black bean burgers

Cheese-stuffed black bean burgers,

Ness413 via peasanthankyou.com.

Ingredients (4 burgers)

• 1/3 c. quinoa
• 2/3 c. vegetable stock
• 1 c. dry whole wheat pasta (penne, rigatoni, macaroni, etc.)
• One 14.5 oz. can black beans, drained and rinsed
• 2 t. soy sauce
• 2 t. vegan Worcestershire sauce
• 2 T. minced onion
• 1 t. minced garlic
• 3 T. hummus
• 2 t. lemon juice
• 1 T. nutritional yeast
• 4 whole wheat buns, split
• lettuce, pickles, tomatoes and any other trimmings of your choice.

Instructions

• Combine quinoa and vegetable broth in a small pot and bring to a boil.
• Cover, lower heat and simmer for 10-15 minutes, until liquid is absorbed. Set aside.
• In another small pot, bring several cups of water to a boil and add pasta. Cook pasta for 15-20 minutes. You want pasta to be overcooked as this starch will help hold the patties together.
• When pasta is finished, drain and add with black beans, soy sauce, Worchestshire sauce, onion and garlic to a food processor or high speed blender and blend until mixture is almost smooth.
• Add quinoa to mixture and stir until fully incorporated. Refrigerate for 30 minutes.
• Meanwhile, in a small bowl, combine hummus, lemon juice and nutritional yeast.
• Score bean mixture into four sections. Break each section into two, with one section being slightly larger.
• You will probably want to spray your platter with cooking spray to prevent sticking.
• Press the larger portion into a patty and top with approximately one tablespoon of the “cheese.â€
• Form the smaller portion into another smaller patty and place atop the “cheese,†sealing the edges.
• Cook the patties over medium-high heat in a large skillet that has been sprayed with cooking spray. Cook for 6-7 minutes and then carefully flip,
• cooking for another 4-5 minutes, until burger is browned and cooked through.
• Serve burgers atop buns with trimmings of your choice.

I have posted this before, but I just wanted to say that it worked great grilled.  It got a very nice crunchy crust on the BBQ.  Don't do the cheese stuffing part, just annoying and makes the whole thing fall apart.  Just put some (real) cheese on top.  This is still the best veggie burger I've made yet.