Featured Recipe

Kidney Bean Sliders

YIELD: 5-6 Servings

INGREDIENTS:

2- Cans 15-ounce Kidney Beans

1 cup Steamed Brown Rice

1 cup Carrots, shredded

1 piece Potato, Yukon Gold, cooked

1/2 cup of Zucchini, shredded

1/2 cup Scallions, sliced

2 Tbsp. Canola Oil

1/2 cup Corn

1 egg, raw

Salt and Pepper to taste

DIRECTIONS:

In a food processor, place kidney beans, drained and rinsed and pulse beans until well mixed, not smooth. Pulse in rice, potato, zucchini, corn, carrots and scallions. Then, pulse in oil and egg.

Place mixture into a mixing bowl and form round veggie patties. Cook in hot oil over medium heat until golden brown. About 3-4 minutes per side.

Serve with pita bread or a salad.  

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