Since many of you have so wonderfully shared your old standby dinner recipes with me (we had one last night!), I thought I would share some of mine with you. So, over the next few weeks I’ll be posting a few of my little family’s dinnertime favorites.
The first recipe I’d like to share is from Cooking Light. I make it A LOT. A lot, a lot. Why you ask?
- It’s super easy and I usually have all the ingredients in the house.
- It’s healthy.
- All three members of my little family happily gobble it up.
- Did I mention it’s EASY??
So, here you go…Enjoy!
Corn And Two-Bean Burgers With Chipotle Ketchup
Photo From Cooking Light
2 tablespoons olive oil
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1/3 cup dry breadcrumbs (I use more. I keep adding until the mixture isn’t so sticky).
1/4 cup canned whole-kernel yellow corn, drained
1/4 cup prechopped onion
1 large egg
Ketchup: (Annabelle doesn’t eat the Ketchup because it’s a little spicy, but Mike and I are big fans).
1/3 cup ketchup
1 teaspoon honey
1 teaspoon lime juice
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
To prepare burgers, heat oil in a large nonstick skillet over medium-high heat. Combine kidney beans and black beans in a large bowl; partially mash with a fork. Add breadcrumbs, corn, onion, and egg; stir until well blended. Form bean mixture into 4 (1/2-inch-thick) patties.
Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.
To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.
You can serve these on a bun or an english muffin. Most of the time we forgo the bread and just eat it by itself, with a side of couscous and a vegetable.
P.S. Wednesday is Mike and my 4 year Anniversary, so next week I will be sharing a few lovey-dovey crafts.