Grilled beans! What will they think of next? We’re not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice.
For the Barbecued Beaners
1 small red onion, finely chopped
1 tablespoon vegetable oil
1/4 cup minced bell pepper
8 ounces mushrooms, finely chopped
2 tablespoons ground red New Mexican chile
½ teaspoon garlic powder
2 teaspoons dried oregano, Mexican preferred
½ teaspoon ground cumin
1 15-ounce can cooked pinto beans, drained
½ to 3/4 cup dry bread crumbs
Salt and freshly ground black pepper
Prepare the grill for a medium fire.Saute the onion in the oil until soft, add the bell pepper, and mushrooms along with the chile, garlic, oregano, and cumin. Cook for 5 minutes, stirring often.
Remove from the heat and transfer to a blender or food processor along with beans and process until combined but still chunky.
In a bowl, combine the bean mixture with enough bread crumbs to hold the mixture together and season with salt and pepper.
In a bowl, combine all the ingredients for the Chipotle Cream, mix well, cover, and refrigerate.
Form the bean mixture into 6 oval sausage shapes and mist with non-stick spray.
Brush the grill with oil, then grill the beaners until crisp, 5 minutes per side.
Serve wrapped in the tortilla, topped with the Chipotle Cream, and garnished with the lettuce and tomatoes.
Excerpt from Barbecue Inferno, published by Ten Speed Press 2001, and available from amazon.com
Ready for more hot & spicy Barbecue? See Outdoor Heat and Three Appetizer Recipes