Spicy Black Bean Burgers ☺

Serves 7 (14 burgers)

Notes: You can substitute 2 c cooked brown rice for the bread crumbs. To make the Spicy Black Bean Burgers spicer, you can substitute a large jalapeno pepper for the green chilies. If you like green olives, chop up about about a half cup of olives and add them. You can also vary the seasonings: e.g. substitute cajun seasoning for the chili powder and cumin. I basically season these with what tickles my nose as I'm making them.

1 lb dried black beans
8 c water for soaking the beans
8 c water for cooking the beans
1 medium onion
8 oz sliced mushrooms
2 small can chopped green chilies
2 c dried bread crumbs
2 t hot sauce
1/2 t cayenne pepper
2 T chili powder
2 t cumin powder
2 t oregano
1 t coarsely ground black pepper
1 t kosher salt

Soak the black beans in 8 c water overnight. Drain the beans and cover with 8 c water. Cover and bring to a boil. Turn the heat to low and cook for at least an hour, until the beans are cooked, but still a little firm. Drain the beans, reserving the liquid for soup.

Rinse the beans and place them in a large mixing bowl. Wash your hands thoroughly, and mash the beans with your hands. Finely chop the onion and the mushrooms (you can use a food processor). Add the onions, mushrooms, and remaining ingredients to the beans. Use your hands to blend the mixture together.

Heat a tablespoon of oil or butter in a griddle or skillet over medium heat. Make 1/2 c patties out of the bean mixture and fry about 8 minutes on each side. You can also bake (at 400ºF for 20 minutes) or grill the burgers. The uncooked burgers freeze well. You can cook the burgers directly from the freezer.