Weekly Recipe
Kidney Bean Burgers
Ingredients (serves 2‑3)
1 can kidney beans (15 oz), drained & rinsed, or 1 ½ cups cooked beans
½ cup corn (fresh, frozen, or canned, drained)
1 medium potato, boiled and mashed
1 small onion, finely diced (optional)
1 clove garlic, minced (optional)
1 Tbsp oil (vegetable or any cheap cooking oil)
Salt, pepper, and any cheap spice (cumin, paprika) – about ½ tsp each
Optional: a splash of soy sauce or Worcestershire sauce for flavor
Instructions
1. In a bowl, mash the boiled potato, then add the kidney beans and mash together until mostly smooth.
2. Stir in the corn, onion, garlic, salt, pepper, and spices. Mix until the mixture holds together; add a little water or flour if it’s too dry.
3. Form the mixture into 4‑6 patties.
4. Heat oil in a skillet over medium heat. Cook the patties 3‑4 min per side until golden brown and heated through.
5. Serve the burgers on buns, tortillas, or over a bed of greens, with any optional sauce.
Low‑cost tips – buy dried beans in bulk and cook them yourself, use frozen corn when fresh is pricey, and a single skillet is all you need. Leftovers reheat well. Enjoy!