Tag Archives: victory gardens

Anasazi Bean Burgers

Skip to the recipe. Update 13 years after this was first published: we still make this anasazi bean burger recipe on the regular! We often refer back to this post for the recipe, even though it’s pretty simple. My husband over the years has pointed out a few places clarifications were needed. Here are the primary changes in the 2024 update:

  • Fixes for clarity and tips after making it on rotation for over a decade.
  • Doubled the recipe because we always double it now. (You could cut in half if cooking for two, or else freeze the uncooked patties.)
  • I’ve added how to cook the beans with a pressure cooker – because pressure cookers, like our basic Instant Pot (Amazon link), are time saving!
  • Confession: we don’t grow our own beans any more. We usually buy the anasazis in bulk online and store them in mason jars with silicon lids.
Anasazi Bean Burger from BabyBirdsFarm.com

(Original post): My mom was visiting last weekend. We had a nice visit and she checked out this blog. She let me know that I am again taking after my great-grandmother, Alpha, who wrote an article on Victory Gardens during World War II. I have always felt an affinity for this ancestor despite never meeting. Alpha (her father planned on working through the Greek alphabet except she was an only child) was an artist who studied under John Sloan. She was also a Long Island socialite who threw legendary Prohibition Era parties, attended by artists like author Thorton Wilder, who was supposedly in love with her. Before our urban farm days, I was known to host a party or two.

So I am all the more happy to carry on the tradition of championing Victory Gardens today. As much as we love fresh salads, tomatoes, and herbs like basil and mint, “salad” type items are actually not the best way to maximize a home garden. To really get the benefit of a “victory garden” try to plant calorie dense items, like potatoes, sweet potatoes and beans. Beans are an amazing source of protein, fiber and nutrients and my favorites by far are Anasazi Beans. They are a slightly sweet Heirloom bean, pretty and speckled maroon and white. If I were to describe the taste, I’d describe it as how the most awesome pinto bean should taste. They cook faster than other dried beans (they don’t need to presoak) and don’t have as much of the compounds found in other beans that can cause gas.

anasazi beans are easy to grow in zones 9-10

Plus, there is the legend of the beans…. Botanists may dispute the factual basis, but the story is that a dusty, sealed crock was found by archeologists in the ancient ruins of the Anasazi Indians, and lo and behold, the beans were viable and reintroduced to our diets. I have fond memories of exploring Mesa Verde and the dwellings of “the Ancient Ones,” carved into the stone, with my family as a child.

You can find Anasazis in the bulk section of a lot of grocery stores now, as well as online. Papa Bird has been growing them the last few years. One of the things I find “magical” about a bean is that it contains its future in itself. The bean is simply the seed. You can sprout and plant the beans from the grocery isle if you like. (I think we started from a bag I bought at the farmer’s market.) We try to remember to reserve a few from each harvest to plant the following year.

anasazi bean burger ingredients

Anasazi Bean Burger Recipe

My husband usually feels more satisfied with a little meat in a meal, but he makes an exception for Anasazi Bean Burgers. They are my favorite veggie burger and I hope you enjoy. Adapted from Moon Time/The Elk Restaurant.

Servings: 8 burgers

  • 2 cups dried Anasazi beans
  • filtered water, enough to go up twice the height of the beans in the pot
  • 1 bay leaf (optional)
  • 1/2 tsp cumin(optional)
  • 2 cloves of garlic, unpeeled (optional)
  • 1 tablespoon olive oil, plus more as needed
  • 1 small onion, diced
  • 1 small bell pepper, diced
  • 1 carrot, diced
  • 1 teaspoon cumin
  • 1/2 teaspoon Magic seasoning blend (link to our fav), smoked paprika (link to similar), and/or cayenne pepper
  • Salt and pepper to taste
  • 2 eggs
  • Approximately 1 1/2 cup dried bread crumbs
  • brioche or other yummy burger buns
  • your favorite “burger fixings” such as a sharp cheddar, caramelized or pickled onions, lettuce, tomato, ketchup, aioli…

Step 1
Distinctive-looking Anasazi beans have a unique, slightly nutty flavor and firm texture, and don’t need to be pre-soaked. You could pre-soak, in which case, cut the cooking time in half. Rinse the beans in fresh water. Add to pot with enough water that it is twice the height of the beans. Add 1/2 tsp of cumin, garlic and bay leaf to the water. If using a pressure cooker (Amazon link), cook 30 minutes at pressure (30 minutes if unsoaked – 15 minutes if presoaked), let sit for 5 minutes, and then release pressure. If boiling in a normal pot, boil uncovered for 1 hour (unsoaked) or 30 minutes (if soaked.) They should be soft but not mushy. Strain and let cool enough to handle. Discard the bay leaf and squeeze the gooey goop from inside the garlic cloves onto the beans, discarding the hard coating.

Step 2
Heat the oil in a medium skillet. Sauté the diced onion, carrot, bell pepper, and add remaining cumin, spices, and salt/pepper. Let cool slightly.

Step 3
Mash the beans with a fork, or a mashed potato masher, or break up the beans using your hands. Add the sautéed veggies to the chopped beans. This is a great time to taste the mix and add more spices and seasoning. Once tasting good, stir in the eggs and bread crumbs.

Step 4
Form the patties (I usually do 4 patties the first night and save the rest of the “batter” in the refrigerator for night two. We have also made sliders). Next, sauté the patties in oil until they’re golden, about 5 minutes on each side over medium high heat. I find starting the patties in a cold pan gets a nice crust. Tips: try not to move them around too much before flipping and add another splash of oil before placing the second side down. Add a slice of cheddar to the top of the patty when almost done and melt it a little in the pan. Serve on a bun with typical burger “fixings” (i.e. tomato, lettuce, pickle, avocado, mustard, ketchup, siracha, etc.)

Notes:

Although Anasazi beans don’t cause as much gas as other beans, it never hurts to add a little cumin, bay leaf and/or epazote to the cooking water. All three are classic flavorings for beans and are carminative, meaning they help reduce gas when cooked with beans.

Feel free to substitute another bean in this recipe if you can’t find Anasazis, but you will probably want to presoak them before cooking.

Tips for Cooking for Baby:

Reserve some of the “batter” with all the ingredients added, minus the egg. Blend or grind in a baby food mill. Add a little breastmilk, maybe some avocado. Delicious! Babies love the naturally sweet taste of beans and they are an excellent vegetarian source of protein.

For a baby that is ready for finger foods, cooked beans (e.g., Anasazi, black or pinto) and sautéed, diced veggies are excellent ways to practice pincher skills. If it is the first time, if your beans are still on the crunchy side, or if you are just paranoid, feel free to cut the beans in half or squeeze each one between your fingers to mush it a little and make it easier for baby to gum.

Updated 2.19.24 to optimize the anasazi bean burger recipe, including the option of a pressure cooker. Updated 1.5.13 to add a photo of the burger. Originally posted 8.21.12. -Mama Bird

Eggplant Recipes: In Season NOW

Eggplants are peaking right now, in our garden and in the markets, so I wanted to share a round up of quality eggplant recipes to inspire you! Here’s a tip for picking a great eggplant at the farmer’s market or store: find one that is relatively heavy for its size. It will have less seeds and more delicious flesh. Papa Bird (our family’s resident farmer) says homegrown eggplants are ready to pick when you push in with your thumb and it leaves an imprint. He recently put up a shade barrier to protect our growing eggplant from the strong San Diego sun. For more tips on cooking eggplant, check out this post.

Eggplant Recipes: In Season NOW

EGGPLANT RECIPES FROM BABY BIRDS FARM

Some of my family’s favorite, “regular rotation” recipes highlight eggplant.

  1. Baba Ganoush: a garlicky dip, similar to hummus, and delicious with veggies to dip. Makes great baby food, too!

lamb, eggplant and pomegranate moussaka

  1. Pomegranate, Eggplant and Lamb Moussaka (above): a layered dish that is sweet and savory and spiced with cardamom and cinnamon.

EGGPLANT RECIPES FROM AROUND THE WORLD

Maria Nasir of foodaholic is a Pakistani home cook and caterer turned international food blogging star. She has lot’s of delicious eggplant recipes from around the world. But this kid-friendly appetizer caught my eye:

  1. Eggplant Roll Ups: kid-friendly but with a delicious vinaigrette to please picky foodie parents.

 nam prik noom thai green curry

Another international blogger I follow, Azlin Bloor of Lin’s food, recently shared the above treat featuring aubergine (eggplant with a British accent):

  1. Nam Prik Noom (Thai Green Chilli Sauce)

EGGPLANT RECIPES FROM FAMILY SPICE

Laura of Family Spice features eggplant in both Italian and Persian-inspired dishes.

roasted eggplant parm sandwich

  1. Roasted Eggplant Parmesan Sandwich from Laura of Family Spice (above): a nice, non-fried version of an eggplant parm.
  1. Pickled Eggplant and Vegetables with Pomegranate (torshi-yeh bademjan va anar): I have never even thought of using this combination of flavors and I am dying to try it.

Persian Eggplant Stew

  1. Persian Eggplant Stew (Khoreshteh Qiemeh Bademjoon) (pictured above).

EGGPLANT RECIPES FROM SIMMWORKS FAMILY BLOG

Danielle of Simmworks Family Blog makes a lot of delicious family meals that are often quick and easy for busy families – without sacrificing taste.

Baked Eggplant Parmesan

  1. Baked Eggplant Parmesan: an easy family dinner that will please adults and kids.
  1. Eggplant French Bread Pizza: simple, with just a few ingredients and perfect for lunch.

For even more eggplant ideas:

10 Fantastic Eggplant Recipes from Simmworks Family Blog.

Mint Julep Kale Krunchies

Summer in San Diego means the Del Mar Racetrack is open and an abundance of mint in our garden. Both were the inspiration for “mint julep” kale krunchies, our latest variation on kale chips. Using the same technique and creamy cashew base as my Cilantro Lime Kale Chips, these kale crunchies are flavored with the summer drink ingredients. Yes, even a splash of bourbon.

Mint Julep Kale Krunchies

Mint Julep Kale Chips Recipe

  • 1 head of kale
  • 3/4 cups of raw cashews, soaked in water for at least one hour, then drained
  • handful of fresh mint, washed
  • 1-2 tablespoons of agave or coconut nectar
  • 1 teaspoon of bourbon (optional but fun)
  • 1/2 teaspoon of salt, or to taste
  • a little water, if needed, to process in the blender

1. Wash the kale in cold water. Holding the end of the stem in one hand, firmly and quickly slide your other hand down the center rib. The leaves should tear off of the rib in one move. Dry the kale very well and rip any large pieces into smaller bits.

Or – Purchase a bag of kale pre-washed and cut. Just make sure to remove the thick center ribs as they do not dehydrate well. (Little Bird likes to help rip and sort the kale.)

2. Blend the rest of the ingredients in a small food processor, like a Magic Bullet, or blender. If the blender struggles, add a little water, a tablespoon at a time, until it blends well. Blend at highest speed until smooth, scraping down the sides at least once. Keep in mind the more water you add, the longer the chips will take to dry out in the oven.

3. Preheat oven to 200° F. Meanwhile, in a large bowl, massage the “sauce” into the kale. Then spread it onto a baking sheet lined with parchment paper or a silicone mat. Bake for 45 minutes or so, checking and gently stirring the kale occasionally, until it is dried but not overly toasted.

For step by step photos of how to make kale chips, please see my previous recipes for Easy Homemade Kale Chips and Cilantro Lime Kale Chips.

Enjoying the Mint Julep Kale Crunchies with the eponymous drink is optional, but highly recommended!

Farewell to Summer Fig + Feta Salad

With the fall equinox, the season finally seems to be turning in Southern California. It seems as though the rest of the country has moved past apples and onto pumpkin, but we are still picking tomatoes, peppers and eggplant. (Complaining of SoCal problems sounds like humble bragging.) I’m sharing my favorite fig and feta salad as a farewell to summer. Our tree’s fruit are in their last stages and our mint barely survived the last heat wave. I had wanted to first post my feta recipe, but at this stage of my pregnancy, I don’t have the time or focus for a long cheesemaking post, like this one on chèvre.

fig + feta salad with mint and balsamic

Little Bird thoroughly enjoyed figs straight from the tree this summer. There is something lovely about eating them slightly warm from the sun. Here she is showing one of her best buddies where to find the ripe ones:

Picking Figs

As I wrote the recipe (below), I felt a little silly typing out the ingredient list. With only the four ingredients in the title, it seemed a little pointless. This combination is so flavorful and balanced, it doesn’t even need salt and pepper!

fig + feta salad with mint and balsamic

Fig and Feta Salad with Mint and Balsamic Vinegar

  • Figs
  • Feta
  • Mint
  • Balsamic Vinegar

Gently rinse figs. Cut off stems and then cut in half. Arrange in a shallow bowl or plate. Sprinkle with crumbled feta cheese and chopped, fresh mint. Drizzle with balsamic vinegar or a balsamic reduction. Gently mix and serve.

fig + feta salad with mint and balsamic

 

Oven Roasted Cherry Tomatoes

I finally got around to processing our extra tomatoes this weekend. Out of 5 pounds of heirlooms and Roma’s, I made tomato sauce with garlic, based on Alice Water’s recipe. But my absolute favorite alchemy is what happens to cherry tomatoes when they are slow roasted in the oven. If you like the taste of sun-dried tomatoes, but could do without the leathery texture, then you will love these oven roasted cherry tomatoes. And you will be surprised how easy they are!

Oven Roasted Cherry Tomatoes

I love having the taste of summer throughout the year, and nothing speaks to the sunshine and vitamins of summer as well as these easy tomatoes. Try using them in place of sun-dried tomatoes in recipes, such as this Roasted Red Pepper and Walnut Pesto.

Oven Roasted Cherry Tomatoes Recipe

  • Cherry, Grape or small Roma Tomatoes
  • Olive Oil
  • Salt and Pepper

Rinse tomatoes and cut in half. Spread, cut side up, on a silicone mat or parchment paper-lined baking sheet. Drizzle, lightly with olive oil and a sprinkle of salt and pepper.

Roast in a 225°F oven for 2-3 hours or until somewhat dried, but still a little juicy. Let cool.

Enjoy as is or pack into a clean jar, cover with more olive oil, and can or freeze. If freezing, leave a little space at the top. Tip: as awesome as garlic, shallots, and fresh herbs are with tomatoes, DO NOT put them in your jars. They contain moisture and will make it mold more quickly.

Oven Roasted Cherry Tomatoes

 Click on any picture in the gallery below to expand and see the steps.