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Halladay's Harvest BarnHarvest BarnRecipesLight & Delicious

Black Bean Burger

1 (15 oz) can black beans, drained and rinsed

½ cup panko crumbs

2 Tbsp Halladay’s Harvest Barn Zesty Fiesta Seasoning

1 egg plus one egg white, beaten.

2 Tbsp olive oil

Mash beans well. Add breadcrumbs, Halladay’s seasoning and egg mixture; combine well. Let sit for a few minutes, then form into 4 patties. Fry in oil for approximately 4 minutes per side. Serve on your favorite bun, with your favorite toppings or forget the bun and serve alongside a nice salad for a light and healthy dinner.

SIMILAR RECIPES

Mexican Black Bean Cheeseball

1 (15 oz.) can black beans, drained and rinsed

2 cups cheddar cheese, shredded

1 (8 oz.) bar cream cheese, softened

2 Tbsp. Halladay's Zesty Fiesta Dip and Seasoning Blend

3/4 cup cilantro, chopped

Combine all ingredients except cilantro. Let chill 2 hours. Roll in cilantro.

Mini Black Bean Enchiladas

2 (10 ct.) packages mini (4-inch) flour tortillas

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can refried black beans

1 (8 oz.) can enchilada sauce

1 (4 oz.) can chopped green chiles

1 Tbsp. Halladay's Maple Habanero Seasoning

1 cup Monterey Jack cheese, shredded

Preheat oven to 350˚F. Gently tuck tortillas into cups of 2 lightly greased muffin pans; bake until hardened and browned, 12 minutes. Combine all remaining ingredients except cheese; divide evenly among tortillas. Sprinkle with cheese and bake until melted, 15 minutes.

Easy Chicken Cassoulet

2 Tbsp. olive oil

4 chicken leg quarters, about 1 1/2 lbs.

4 slices of bacon, chopped

1 onion, finely chopped

2 carrots, peeled and cut into 1/2 - inch pieces

2 ribs celery, cut into 1/2 - inch pieces

2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1 1/2 cups chicken stock

1 (15 oz.) can cannellini beans, drained and rinsed

2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375˚F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

Tuscan White Bean Dip

Tuscan White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed

1/4 cup olive oil

Squeeze of lemon

2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning

2 Tbsp. feta or Parmesan cheese, grated (optional)

6 black olives, diced (optional)

Mash beans and combine with remaining ingredients. Let sit for a couple of hours to let flavors develop. Great with fresh veggies or pita chips.