BEAN TO CUP RECIPES

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BURGER BEAN CUPS RECIPE - FOOD.COM



Burger Bean Cups Recipe - Food.com image

Make and share this Burger Bean Cups recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 can cream of mushroom soup
1/2 cup dried breadcrumbs
1/4 cup chopped onion
1 egg, slightly beaten
1/2 teaspoon salt
1 dash pepper
1 can cut green beans
1 can French's French fried onions

Steps:

  • Mix 1/4 C soup, raw beef, bread crumbs, onions, egg, salt& pepper.
  • Divide into 4 mounds on wax paper.
  • Flatten each mound into a 5 inch circle.
  • Turn up edges of each patty to make a 1/2 inch rim.
  • Place in shallow baking dish.
  • Combine rest of soup, green beans and onions.
  • Spoon mixture into burger cups.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 398.5, FatContent 23.5, SaturatedFatContent 8.3, CholesterolContent 123.6, SodiumContent 1185.9, CarbohydrateContent 18.7, FiberContent 2.3, SugarContent 2.9, ProteinContent 26.6

RIDICULOUSLY EASY BEAN SALAD - EASY RECIPES FOR HOME COOKS



Ridiculously Easy Bean Salad - Easy Recipes for Home Cooks image

The beans you choose to use for this simple bean salad is up to you. Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes about 6 cups

Number Of Ingredients 12

3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium cucumber, finely chopped (about 2 cups)
3 tablespoons drained capers
1/2 cup (60 grams) finely chopped fresh parsley, see notes
3/4 teaspoon dried oregano, see notes
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or maple syrup, optional
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper

Steps:

  • Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
  • Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
  • Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
  • The salad will keep stored in an airtight container in the fridge up to 4 days.

Nutrition Facts : ServingSize about 1/2 cup, Calories 135, FatContent 6.3g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 343.5mg, CarbohydrateContent 16g, FiberContent 4.3g, SugarContent 3.2g, ProteinContent 4.7g

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