Meleah has sent you a recipe

[Guest guest]

This Epicurious.com recipe JALAPENO-RED BEAN BURGERS

has been sent to you from Meleah

Meleah wants you to know: I thought any of you vegetarian SCDers would like to

try this recipe that I stumbled on for a friend. You can make it SCD legal by

using nut flour instead of bread crumbs. I haven't tried it yet, but it sounded

good. Enjoy!

Meleah

You can view the complete recipe online at:

http://www.epicurious.com/services/referral?messageKey=bf3595a39629bb169274cadec\

dc05e33

JALAPENO-RED BEAN BURGERS

1 teaspoon vegetable oil<BR>

1/2 cup finely chopped onion<BR>

1/2 cup chopped seeded plum tomato<BR>

1 teaspoon minced jalapeño chili<BR>

1 garlic clove, minced<BR>

1 teaspoon chili powder<P>

1 15- to 16-ounce can kidney beans, rinsed, well drained<BR>

1/4 cup dry breadcrumbs<BR>

6 tablespoons barbecue sauce<BR>

1 large egg white, beaten to blend<P>

4 whole grain buns, toasted<BR>

4 tablespoons grated reduced-fat cheddar cheese<BR>

4 lettuce leaves<BR>

4 tomato slices

Heat oil in medium nonstick skillet over medium heat. Add next 5 ingredients;

sauté 5 minutes. Cool slightly.<P>

Using fork, coarsely mash beans in medium bowl. Mix in onion mixture,

breadcrumbs, 2 tablespoons barbecue sauce and egg white. Shape mixture into four

1/2-inch-thick patties. (Can be prepared 4 hours ahead. Cover and chill.) <P>

If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium

heat). If sautéing, spray large nonstick skillet with nonstick spray and

heat over medium heat. Lightly spray patties on both sides with nonstick spray.

Place patties on grill or in skillet and cook until golden brown and heated

through, about three minutes per side.<P>

Place burgers on bun bottoms. Spread 1 tablespoon barbecue sauce over each.

Sprinkle with cheese. Top with lettuce, tomatoes and bun tops.

Bon Appétit

July 1999

1999-06-03 00:00:00.0

For more information on preparing this recipe, go to

http://www.epicurious.com/services/referral?messageKey=bf3595a39629bb169274cadec\

dc05e33

Find the perfect companion for this recipe by searching over 17,000 other Bon

Appetit- and Gourmet-tested recipes on Epicurious.com.

[Guest guest]

Some additional notes on this recipe tha I neglected to put it. Like I said,

the bread crumbs would need to be substituted with nut flour. Also, canned

beans are SCD illegal, so you would use the equivalent by properly prearing

kidney beans according to SCD instructions. You'd need about two cups of cooked

SCD legal beans. Chili powder that is commerically produced is illegal, but you

can make your own up by combining the individual spices used in chili powder.

There are a couple of barbecue sauce recipes at scdrecipe.com. The buns

suggested in the recipe are not SCD legal, but you would use SCD legal bread/bun

instead. Just some minor changes by having to prepare a lot of the items

yourself as per SCD legality.

Meleah

Meleah has sent you a recipe

This Epicurious.com recipe JALAPENO-RED BEAN BURGERS

has been sent to you from Meleah

Meleah wants you to know: I thought any of you vegetarian SCDers would like to

try this recipe that I stumbled on for a friend. You can make it SCD legal by

using nut flour instead of bread crumbs. I haven't tried it yet, but it sounded

good. Enjoy!

Meleah

You can view the complete recipe online at:

http://www.epicurious.com/services/referral?messageKey=bf3595a39629bb169274cadec\

dc05e33

JALAPENO-RED BEAN BURGERS

1 teaspoon vegetable oil<BR>

1/2 cup finely chopped onion<BR>

1/2 cup chopped seeded plum tomato<BR>

1 teaspoon minced jalapeño chili<BR>

1 garlic clove, minced<BR>

1 teaspoon chili powder<P>

1 15- to 16-ounce can kidney beans, rinsed, well drained<BR>

1/4 cup dry breadcrumbs<BR>

6 tablespoons barbecue sauce<BR>

1 large egg white, beaten to blend<P>

4 whole grain buns, toasted<BR>

4 tablespoons grated reduced-fat cheddar cheese<BR>

4 lettuce leaves<BR>

4 tomato slices

Heat oil in medium nonstick skillet over medium heat. Add next 5 ingredients;

sauté 5 minutes. Cool slightly.<P>

Using fork, coarsely mash beans in medium bowl. Mix in onion mixture,

breadcrumbs, 2 tablespoons barbecue sauce and egg white. Shape mixture into four

1/2-inch-thick patties. (Can be prepared 4 hours ahead. Cover and chill.) <P>

If grilling, spray grill rack with nonstick spray, then prepare barbecue

(medium heat). If sautéing, spray large nonstick skillet with nonstick

spray and heat over medium heat. Lightly spray patties on both sides with

nonstick spray. Place patties on grill or in skillet and cook until golden brown

and heated through, about three minutes per side.<P>

Place burgers on bun bottoms. Spread 1 tablespoon barbecue sauce over each.

Sprinkle with cheese. Top with lettuce, tomatoes and bun tops.

Bon Appétit

July 1999

1999-06-03 00:00:00.0

For more information on preparing this recipe, go to

http://www.epicurious.com/services/referral?messageKey=bf3595a39629bb169274cadec\

dc05e33

Find the perfect companion for this recipe by searching over 17,000 other Bon

Appetit- and Gourmet-tested recipes on Epicurious.com.

[Guest guest]

Also, canned beans are SCD illegal, so you would use the equivalent

by properly prearing kidney beans according to SCD instructions.

Just a reminder--you have to be symptom-free to try kidney beans.

Maybe a more-easily-digested bean could be substituted.

, mom to