Black Bean Veggie Burgers with Red Pepper Spread

*photo is from Food & Wine from a similar recipe

There are those people who doubt their cooking abilities. The ones who apologize before you've taken the first bite, and get nervous to even throw together the simplest of meals. So, when they finally relieve themselves of the unnecessary stress, and create something delicious, its one of my favorite moments to witness, victory in the kitchen!

Below is a recipe that my good friend made for us at a recent dinner party. And it was definitely a victorious moment for her. We couldn't get enough! She served this with grilled asparagus & sweet potato fries.

Burgers:

INGREDIENTS:

1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut into 2 inch pieces 1/2 onion, cut into wedges 3 cloves garlic, peeled

1 egg 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon Thai chili sauce or hot sauce 1/2 cup bread crumbs

DIRECTIONS:

1.	If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2.	In a medium bowl, mash black beans with a fork until thick and pasty.
3.	In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4.	In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5.	Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6.	If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. Red Pepper Spread: INGREDIENTS: 2 red bell peppers 2 small garlic cloves 2 tablespoons extra-virgin olive oil Dash of red wine vinegar Salt and freshly-ground black pepper DIRECTIONS: 1. Preheat oven to 400F. Cut off the tops of the peppers and slice in half lengthwise. Remove seeds and pale membranes, and press down to flatten. Brush skin sides with oil and place skin side up on a baking sheet. Bake in preheated oven for 10 to 20 minutes, until skins are wrinkled. 2. Remove peppers from oven and stack on top of each other, allowing to steam for 15 minutes. Rub off skins using your hands or a paper towel. 3. Place peppers, garlic, and oil in a blender and puree. Season to taste with vinegar, salt, and pepper. Makes about 1 cup.