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September 5, 2013

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NEW CASTLE — Chili Red Bean Patties

Serve on buns or in a wrap or by themselves with vegetable side dishes.

Servings: 4

• 1 teaspoon olive oil

• 1/2 cup minced onions

• 1/2 cup chopped and seeded Roma tomatoes

• 1 teaspoon minced jalapeno peppers (more if you like it hot)

• 1 clove garlic, minced

• 1 teaspoon ground chili powder

• 1 15 ounce can kidney beans, rinsed and drained

• 1/2 cup dry breadcrumbs

• 2 tablespoons barbecue sauce

• 1 egg white, beaten

Heat oil in nonstick skillet over medium heat. Add to the pan the onion, tomato, jalapeno, garlic and chili powder and sauté 5 minutes.

Cool slightly. Using fork, coarsely mash beans in bowl. Combine with onion mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white.

Shape mixture into four 1/2-inch-thick patties.

Cover and chill.

If grilling, spray grill rack with nonstick spray, then heat up coals to medium heat. If cooking on stove top, heat a 1 teaspoon olive oil over medium heat. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.

Serve burgers on whole wheat buns if desired. Serve with more barbecue sauce, fat free cheese, tomato, lettuce or avocado if desired.

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