These simple vegan black bean burgers don’t require any slicing! Super firm, flavorful, and way superior to the boxed variety. There is a gluten-free option available! You rush like a burger that won’t stay together. These black bean burgers have a tremendous amount of firmness to them. The story behind these delectable burgers is simple. I needed a quick and easy veggie burger recipe.
At the stove, devouring spoonful after spoonful of black bean chilli straight from the pot. I believe this is the finest chilli I’ve ever had. Green chiles, fire-roasted tomatoes, and a generous chilli powder provide depth to this thick, creamy, acidic, complex soup. If you have the time, I highly recommend making my homemade chilli powder for this recipe, as it elevates this black bean chilli to new heights.
The flavour is more nuanced with savoury overtones from the fennel and garlic, earthiness from the cumin, coriander, allspice, and subtle, smoky heat from the toasted chiles.
To determine if your black beans are bad, keep these tips in mind: While dried beans don’t expire, they don’t retain their freshness forever. They’re probably past their prime if they smell rancid or have bugs in them. If the beans have discoloration or are off-smelling, you should toss them. If you can’t find a way to cook them, add 1/4 teaspoon of baking soda per pound of beans.
