Add the beans and mash until combined, leaving some chunks for texture! Bake for 8-9 minutes on each side. These black bean burger patties are not mushy at all, and not crumbly either, holding ...

Tinned black beans makes this batch of refried beans ... using the back of a spatula (or a potato masher) to mash the beans to a lumpy paste. If necessary, loosen with more of the reserved bean ...

After soaking the black beans, they're used whole, chopped, or roughly mashed. Fermented black beans are used to flavour vegetables, meats, seafood and bean curd. Try them in the classic Cantonese ...

To ensure your black bean burgers hold together well, make sure to thoroughly mash at least half of the beans and combine them well with almond flour and other binding ingredients like eggs.

Cover and keep chilled until ready to serve. To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry ...

Mash gently with a fork so some beans are nicely squished while others stay whole. Sprinkle with chopped coriander leaves to serve. Soak a 500g bag of black beans (available at speciality and ...