The Makeshift Cook

This week's Quantity Bean is the Kidney, a powerhouse of fiber, protein, and iron. Here's what I've done with it so far:

-Made a vegan risotto with kidney beans and kale, using homemade vegetable stock (a first for me, how sad). I know, it sounds boringly nutritious, but it is actually quite good and settles like a ton of tasty bricks in your stomach. Use any basic risotto recipe and stir in kidney beans towards the end. Recommended for cold, blustery weather.
-Adapted the Veganomicon Chickpea Cutlet recipe that I am always talking about with kidney beans. I think this recipe would work well with any combination of beans and spices, really. It's magic.

Kidney Bean Cutlets
Mash together:
1 cup cooked kidney beans
2 T olive oil

Mix in:
1 medium carrot, grated fine
2 scallions, chopped
1 T of Braggs Liquid Aminos (I used 2 and it was too many, just FYI)
2 t adobo sauce
1/2 t chili powder
1/2 cup vital wheat gluten
1/2 cup bread crumbs. I don't ever have bread crumbs handy, so I just toast a slice of bread and crumble it, and that works just fine.

Knead for a few minutes until the gluten strands form and the whole mass is holding together. Divide into four equal pieces, knead each briefly, and press into patties or cutlets or animal shapes, if you like, as long as they're flat and more or less uniform in thickness. Fry in delicious olive oil at medium-high heat until both sides are brown and the patties are firm. Serve with hot sauce and avocado.

I have made the Chickpea Cutlets many times, by the way, and have screwed up the recipe more than once, too, either by adding too much liquid or forgetting something, and it never seems to matter--they are always delicious.