15 oz garbanzo beans, drained
0.75 c fine bread crumbs
1 small carrot, grated
1 clove garlic, crushed
3 T fresh parsley
1 large egg
0.5 t salt
0.25 t cumin
0.125 t cayenne pepper
2 t olive oil
Coarsely mash beans. Add all other ingredients except the oil. Form 4 patties. Heat the oil in a cast iron pan on medium heat. Cook the patties until golden brown, about 4 minutes in each side.
The patties did not crumble during frying or eating.
I used fresh Swiss chard in place of parsley.
1 pound ground beef
1 c chopped onion
1 c chopped green pepper
3/4 c ketchup
3/4 c barbecue sauce
6 T packed brown sugar
3 T molasses
3 T prepared mustard
1.5 t salt
1.5 t pepper
2 (16 oz) cans pork and beans
2 (16 oz) cans kidney beans, drained
1 (16 oz) can butter beans, drained
1 (16 oz) can pinto beans
Brown the ground beef. Add onions and green pepper and cook until tender. Place in slow cooker.
Add remaining ingredients to slow cooker. Cook on high for 1 hour, reduce to low and cook 2-4 hours.
I could add 30 oz of more beans and still have a favorable meat-to-bean ratio, however my slow cooker does not hold that much.
samplingitall 