Bean Burgers By Anita Cecena.

1/2 c Minced green onions.

1 1/2 tb Minced garlic.

2 tb White wine/stock

29 oz Cooked drained pinto beans

3/4 c Cracker meal or bread crumbs

2 Egg whites

1/2 c Chopped fresh parsley

2 tb Seasoned rice vinegar

1/2 ts Italian seasonings (oregano,

-basil, etc.)

Preheat oven 350 degrees. Saute onions/garlic in stock/white wine. Combine with beans, cracker meal, egg whites, parsley, vinegar, seasonings. Mash well with fork until blended, but not entirely smooth. (Here I depart from recipe...I make up a bunch of hamburger sized patties, freeze some, refridge some, and cook them as needed for about 20 minutes in a toaster oven...I know they are done when the egg/bread crumbs are brown and the patty is a bit dry. I find this basic recipe can absorb many, many changes.I`ve used white beans, black beans, whatever, sauteed mushrooms, hot sauce, catsup, etc. The main thing is to get a good texture/cohesiveness in the final product, so it sticks together. Have fun!)