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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Use this thrifty base in three recipes. It makes enough for two meals. Ingredients:
1 14.5-oz. can kidney beans, drained, 1/4 cup liquid reserved |
2 pounds 85 percent lean ground beef |
2 large eggs, lightly beaten |
1 large onion, finely chopped (about 1 1/4 cups) |
4 cloves garlic, minced |
1/2 cup chopped fresh parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large bowl, using a fork, mash kidney beans with reserved liquid. Add beef, eggs, onion, garlic, parsley, salt and pepper and mix gently but thoroughly with your fingers.
2. Divide mixture into 2 portions, about 1 lb. 11 oz. each. Use immediately or place each portion in a large ziplock bag, squeeze out air and seal. Refrigerate for up to 1 day or freeze for up to 1 month.
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