Jill Murray
I’m shocked! The black beans totally sucked me into the beans and rice vortex. Day one was beans and rice with breakfast foods. Day two was beans and rice with vegetables and some salsa tossed in for good measure.
Then on day 3, I made these black bean burgers and they turned out pretty yummy, but if you examine the recipe carefully, you’ll see it’s basically just beans and rice in burger format– about 2/3 grain product and 1/3 bean, which is not nearly beany or vegetably enough to satisfy the requirements of the big pot of beans.
The results were good enough, however to convince me to persevere in my quest for the perfect black bean burger. I shall post again when I have made them better.
Beans soaked: 1 lb
Yield: 5 1/2 cups
Servings this week: 8
Cost this week: $15 ish
Total servings for the whole beany project: 23
Total cost for the whole beany project: $25 ish
Average cost of the beany life, per serving: around $1.70
Next week: The mighty Garbanzo
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jill, i just wanted to say that i LOVE this series and it’s inspired me to do the same! i decided to try white beans first, too, since they were on sale at my local natural food store. i’m documenting my recipes on my LJ community, dailyvegan. please come by and check out my beans attempts.
Joanna, that is SO COOL. I did visit, and I can’t believe you’re going to make cookies with your beans. I am humbled and inspired. I will keep checking back as I must find out how this turns out.
Note to the people: If you’re going to make dessert with your beans, don’t simmer them with garlic and bay leaves and all that good stuff. I think you want your beans as anonymous as possible under these circumstances.