Tomato Black Bean Burgers

Sort & rinse:
1 c black beans

Put the beans in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked beans & drain.

(Beans)
After draining, put the beans in a large pot.

Cover the beans with:
1 1/2" of water
above the beans & bring to a gentle boil. Reduce heat & simmer for 1 1/4 - 1 3/4 hrs. or more, depending on the freshness of the beans, until beans mash easily.

Stir occasionally, adding water if the beans get too dry.

After the beans are cooked, drain well & mash the beans with a potato masher or fork.

Then put the beans in a large bowl or mixer bowl & set aside.

(Quinoa)
Put in a casserole dish:
1/2 c rinsed quinoa
1/4 t salt
1 c water
& stir.
Bake covered at 350º for 50 min.

When the quinoa is finished baking, transfer it to the large bowl or mixer bowl.

Cube or pinch into small pieces:
3 slices of whole grain bread
& add to the large bowl or mixer bowl.

Also add to the large bowl or mixer bowl:
1 c (1/2 of a 15 oz. can) tomato paste
1 T arrowroot
2 t paprika
2 t onion powder
1 1/2 t garlic powder
1 t basil
1 t oregano
1/2 t thyme
1 1/2 t salt
1 T lime
& mix in the mixer or with the spatula.

To keep burgers from sticking, pour about:
1/2 c unsweetened shredded
coconut or flakes
on a small plate.

Form mixture into burgers.
Dip 1 side into the shredded coconut or flakes.

Place the coconut side on a cookie sheet or glass pan.
Bake at 350º for 35 - 40 min. on the middle rack of the oven.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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