Garlic Pinto Bean Burgers

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Garlic Pinto Bean Burgers

 

2 cups pinto beans, soaked

4 dried red

chiles

4 garlic cloves, halved

4 cups water

1/2 tsp. sage

2

tbsps. parsley

1/2 tsp. hungarian paprika

salt and pepper

flour, as

needed

oil, for brushing

 

Rinse soaked beans. Cover with water, add

the chiles and garlic cloves, bring to a boil, simmer for 1 hour or until very

soft. When cooked, drain well, mash with a potato masher. Do not remove the

chiles or garlic unless you really do not want the extra taste. Preheat the oven

to 350 degrees. Add the remaining ingredients, mix very well. Add enough flour

to ensure that the patties will hold together. Divide mixture into 20 equal

portions, shape into a ball. Flatten each ball into a pattie & place on a

lightly oiled cookie sheet. Brush each pattie with a little vegetable oil, bake

for 10 minutes. Flip the patties, brush with oil, bake for another 10 minutes.

The baking helps them hold together better. Cool on wire racks. To serve, fry or

grill as you would any burger, serve with all the fixings. They also freeze

reasonably well. Yields 20 burgers.