Easy Cheap Black Bean Burger Recipe: Homemade is Better

Ow, $4.99 for four Morningstar Farm black bean burgers when you can make five  in five minutes with a $1 can of  black beans and a 79 cent can of chopped green chiles in a blender? Easy, even fun. The cornmeal coating adds crispness. Using chiles means no salt is necessary. Satisfying anytime and good in a bun. In my photo it's on a white corn tortilla and served with salsa.

Easy Black Bean Burgers (makes 5 burgers)

1 can of black beans, undrained
1 can of green chiles, undrained
1 cup plain dry bread crumbs
1 egg, beaten
1/4 cup cornmeal for dredging
3 to 5 Tablespoons of vegetable oil for frying

Dump beans, chiles, crumbs and beaten egg into a blender; blend until well-mixed. Pulse-blend if you like your burgers to have chunks of bean. If not using a blender, mash the mixture until it's the texture you like.

Heat the vegetable oil in a large skillet, over medium heat. Place cornmeal on a plate. From the mixture, form 5 firm burgers. (Tip: Wet your hands between forming each burger). Dredge each side of each burger in cornmeal; place in hot oil in the pan. Fry burgers until cornmeal is browned and outside is crisp, about 5 minutes on each side, turning them carefully with a spatula. Remove from pan and serve.

Shrimp Boil Carolina Style: Recipe

Fresh corn in the stores before grilling season...what to do? A Carolina Low Country shrimp boil using a bag of "shrimp boil" herbs and spices is just about the easiest possible way to make a hot tasty meal. I like my shrimp boil dotted with the mustard seeds and herbs, but if you don't, leave the purchased "crab boil" seasoning in the little net bag it comes in.

Carolina Style Shrimp Boil (serves 4)

-3 ears of fresh corn, cleaned and cut into 3 pieces each (frozen corn on the cob will work)
-1 pound raw shrimp in the shell (thawed if frozen)
-1 pound smoked sausage, cut in 2-inch segments
-1 packet of "Crab Boil" seasoning, such as McCormick's or Penzeys

Slit the "Crab Boil" seasoning bag and pour contents into a pot with a 3 quarts of water. Heat the water and boil for 20 minutes until it is fragrant. Over medium heat, put the corn and sausage in the pot to boil for 20 minutes. Five minutes before you want to serve, put the shrimp in the pot. Set a timer (if you cook the shrimp too long, they will get mealy) for 5 minutes. When time is up, use a slotted spoon to dish up the ingredients into bowls. Serve with hot sauce.