Pan Fried Solar Simmered Bean Patties Recipes

PAN-FRIED BUTTER BEANS

Steps:

• Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.

THREE SISTERS BEAN PATTIES WITH RASPBERRY AIOLI

Steps:

• Start the patties: Heat oven to 350 degrees. Halve the butternut squash lengthwise and scoop out the seeds. Drizzle the cut squash with oil, season generously with salt and pepper, and place flat side down on a parchment-lined baking sheet. Roast until the skin is sunken and a fork passes through easily, 30 to 40 minutes.
• While the squash cools, add the cornmeal, baking powder, 1 teaspoon salt and ½ teaspoon pepper to a large bowl; whisk to combine. Scrape and remove ¾ cup squash from its skin with a fork and add to bowl (the remaining squash will keep, refrigerated, for 3 to 4 days). Add the beans, onion, sunflower butter, garlic and dried sage. Stir to combine, then transfer the mixture to a food processor and pulse until uniform. (Though a food processor yields better results, you could also simply mash the ingredients with a masher or your hands until well incorporated.) The mixture should be thick and pliable; if not, add more cornmeal, 1 tablespoon at a time, and mix thoroughly. Cover the mixture and let rest in the fridge for 10 minutes until slightly firmer.
• While the mixture chills, make the aioli: In a small bowl, combine the chopped raspberries, mayonnaise, maple syrup and sage until well mixed. (Makes 1⅓ cups.) Cover and refrigerate while you cook the patties.
• Finish the patties: Remove the cornmeal mixture from the fridge. Line a large baking sheet with parchment paper. Using 1 heaping tablespoon (with almost 2 tablespoons of the cornmeal mixture) at a time, begin to shape small 1½- to 2-inch balls, adding them to the prepared baking sheet and pushing each to flatten slightly. Continue until all the dough is used; you should have about 24 patties. Bake on the prepared baking sheet for 20 to 30 minutes, until golden brown and crisp. Allow to cool for 10 minutes before serving with aioli.

SLOW-SIMMERED BEANS

Steps:

• Follow Step 1 in Beans and Legumes, Conventional Soak-and-Cook Method (page 110).
• Before cooking, drain the beans, and combine them in a soup pot with plenty of water (about 14 times their volume). Add the remaining ingredients (except salt and pepper) and bring to a simmer. Cover and simmer over low heat for 1 hour.
• Check the beans and give them a good stir at this point. There should still be enough water for them to simmer in, at about the same level as the volume of beans. Add more water if necessary.
• Continue to simmer until some of the beans have burst and have a creamy texture, 1 1/2 to 2 hours over low heat. The simmering liquid should be thick and soupy. Check occasionally and add small amounts of water as needed, just enough to keep the beans simmering. Season with salt and pepper and serve in shallow bowls.
• These related varieties (red beans are a bit smaller and rounder than kidneys) are among the most widely used beans in North America, but they can be difficult to digest for those just starting to use beans-make sure they're well cooked.
• Kidney and red beans lend themselves well to spicy seasonings-chili powder, cayenne pepper, and paprika-hence their wide use in chili, other Mexican dishes, and the New Orleans classic, red beans and rice.
• Use them in marinated bean salads and pasta salads.
• Calories: 101
• Total Fat: 1g
• Protein: 5g
• Carbohydrate: 16g
• Cholesterol: 0mg
• Sodium: 2mg

PAN FRIED SOLAR SIMMERED BEAN PATTIES

Steps:

• Soak beans in a large bowl overnight. Set Global Sun Oven out to preheat. Combine beans, onion, celery, and clove in a large pot. Add enough water to cover by two inches. Cover the pot and place it in the GSO. Cook until beans are tender, about 1 1/2 hours. Drain beans, remove and discard clove. Mash bean and vegetable mixture, add salt to taste. When mixture is cool and you're ready to fry the patties, mix in the egg yolks, bread crumbs, and parmesan cheese. Heat the oil in a large frying pan. Shape bean mixture into small patties. Dip each patty in the egg whites, coat with bread crumbs and fry in batches. Drain patties on paper towels and keep warm as you continue frying. Just before serving squeeze lemon onto the warm patties. Serve with lemon wedges.