Thursday, March 1, 2012

Black Bean and Edamame Sliders + Homemade Barbecue Sauce

These little sandwiches were a good twist on boring old veggie burgers. I've included my recipe for barbecue sauce. I made a half batch to serve three people.

Changes I would make: 
These would be better served on regular hamburger buns. The rolls, at least the ones I served, were a bit too dense. 
I also topped my sliders with a few pieces of spinach. Yum. :)

Black Bean and Edamame Sliders
VegetarianTimes, March 2011

1 C frozen shelled edamame
1 1/2 C cooked black beans, or 1 15 oz. can, rinsed and drained

1 chipotle chili in adobo sauce, drained and mined 
(These have disappeared from my grocery store, so I just minced up a bit of fresh jalepeno pepper)
1/4 C loosely packed fresh cilantro
3/4 C plus 1 Tbs. barbecue sauce
1 1/2 tsp ground cumin (use less if you use my barbecue sauce...)
1/4 tsp salt

12 small whole wheat dinner rolls, cut like buns (or  about 6 regular hamburger buns)
4 oz. cheddar cheese, cut into slices

Cook the edamame in boiling water until tender, about 10 minutes. Drain. Process the garlic and chili in a food processor until finely minced. Add the beans, cooked edamame, 1 Tbs. barbecue sauce, cilantro, cumin, and salt. Process until a thick paste forms (or whatever consistency you like).

Warm the mixture in a pan over medium heat, stirring often so that it doesn't burn. When the mixture is hot, spoon  about 1 Tbs. barbecue sauce onto each bun, followed by a dollop of bean mixture, and topped with cheese (and spinach or other desired toppings).


Barbecue Sauce
The Vegetarian Grill

This only makes about 1/2 cup, so you probably want to double it for the recipe above.

4 cloves garlic, minced
1 Tbs minced onion

1/4 C ketchup
2 Tbs. brown sugar
1 Tbs. soy sauce
2 tsp. cumin

Heat some olive oil in  pan and saute the garlic and onion until tender and fragrant, about 3 minutes. Add the remaining ingredients and simmer for about 5 more minutes. 

Allow the sauce to cool and enjoy!

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