1 can kidney beans
2 cup brown rice -- cooked
2 tbsp ketchup
1/2 tsp garlic powder
1 tsp oregano
1/8 tsp thyme
1/4 tsp sage
1 salt and pepper - to taste
1/4 cup onion -- chopped fine
Directions
Combine everything in a large bowl and mash well. Form into 6 patties
and cook in a non-stick pan until browned on both sides.
I consider a serving to be 3 patties. Each serving has 1019 kcal, 6g
fat, 206g carbs, 24g fiber(!!!), and 37g protein.
Posted by "R. S. Koss"
[Volume 15 Issue 22] Feb. 22, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 2 servings
Bean Burgers (Koss) Recipe brought to you by Recipe Ideas
Categories: Bean
The History of Recipes
We can read the history of `recipes` way back into history, in truth as far back into history as early Egypt, and potentially, even further back. Interesting though that is, mostly, these old recipes were just very basic hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history are some tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient chefs were skilled in the use of many spices, including many that are still in use today such as bay, mint and asafoetida. Later on, there were a couple of interesting cookery books which appeared in the fourteenth century - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that is served today, but instead accounts of the types of meals prepared for the rich people of that time. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the East, including spices like coriander, parsley, and rosemary. These new foods and tastes caused a torrent in manuscripts on cookery, the majority of which are kept safe in private cookery archives. For the next few years, the rich and powerful families of Europe tried to serve up the most extravagent meals, and as a result the best chefs and their recipes increased in prestige. However, it wasn`t until the nineteenth century that cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery publications are increasing in popularity mostly as a result of increased literacy, people having increased leisure time and a general increase in wealth. The introduction of the TV brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Bean Burgers (Koss) recipe.
