Beans, Glorious Beans

But­ter­nut and Sweet Potato Bean Bur­gers | Roas­ted But­ter­nut and Sweet Potato Bean Salad

Sum­mer is finally here. Pack away the soup recipes, and com­fort food – it’s time to get back into shape. Sum­mer is a time to eat and enjoy all the won­der­fully healthy foods out there and a chance to get our waist­lines’ back after the winter blues.

I love beans and pretty much any recipe with beans in them. I really love their fla­vour and I really, really, really love the idea that they can min­im­ize your chances of get­ting can­cer – they’re tasty and have superpowers.

I’m not a winter per­son: (1). I hate being cold and (2).I hate put­ting on weight. In winter I crave rich pasta sauces, cur­ries, pies and basic­ally any­thing with cheese in it. By the time sum­mer has arrived I am des­per­ate for some­thing that is healthy, fresh and light.

I came up with this recipe one night when all I had in the flat was some mush­rooms, a tin of beans and sweet potato. What’s great about the recipe (aside from it tast­ing damn good) is that most of the ingredi­ents can be sub­sti­tuted for some­thing else. You can use any type of beans you like, you can add sweet potato; but­ter­nut; car­rots; parsnip; potato or leave the root veget­ables com­pletely out. They’re really easy to pre­pare, and if you’re not a bean-lover yet you will be after these burgers.

Recipe (makes about 8 patties):

3 Tins of Beans ( I used 1 But­ter bean, 1 Kid­ney, 1 Can­nel­lini Beans – you can use any type of beans you like).

1 Onion finely chopped

2 Gar­lic cloves finely chopped.

1 Chilli finely chopped (optional)

1 Egg

2 Table­spoons of rice flour, plus extra for dust­ing (you can you wheat flour)

250 (a pun­net) But­ton Mush­rooms (roughly chopped into cubes)

1 Tea­spoons Cinnamon

1 Tea­spoon Cumin Seeds (ground)

1 Tea­spoon Cori­ander seeds (ground)

1 Bunch of fresh Cori­ander chopped

3 Sweet Pota­toes; OR small but­ter­nut

Bunch of Thyme.

Pre-heat oven to 180 degrees. Peel sweet pota­toes or but­ter­nut and chop into cubes and place in an oven dish and drizzle with olive oil, sea­son with thyme, salt and pep­per. Roast for 20– 25 minutes or until sweet potato/butternut is ready. In the mean­time, fry onions, gar­lic and chopped chilli in olive oil, add the chopped mush­rooms and con­tinue to fry for another 5–7 minutes till mush­rooms are done. Add spices (cin­na­mon, cumin and cori­ander), some salt and pep­per and cook for 1 minute.

Once the but­ter­nut or sweet potato are roas­ted, with a fork or potato masher mash butternut/sweet potato roughly ( the tex­ture should be quite chunky). Drain the tins of beans and rinse under cold water. Roughly mash the beans. Add the mashed beans, butternut/sweet potato, mush­room mix­ture, rice flour, egg and chopped cori­ander, mix well. Taste, and sea­son if needed. Grab a ball of the mix­ture, slightly smal­ler than ten­nis ball, and flat­ten into a patty. Fry pat­ties in olive oil till golden and heated through the centre.


To Serve:

These pat­ties are lovely served on a whole-wheat roll with humus, green leaves and tomato and beet­root sprouts. They also are great in a pita bread, with avo, mixed leaves, humus and homemade tomato salsa (mix chopped cherry toma­toes with, chopped spring onions, chopped and de-seeded red chilli, chopped cori­ander leaves. Dress with red-wine vin­egar and olive oil ratio 1:2). Gar­nish with roas­ted pump­kin seeds and fresh herbs of your choice.


Serve as a salad. Instead of mak­ing the pat­ties make a salad with the ingredi­ents. Place roas­ted sweet potato/butternut into a bowl with the mixed beans. Add mixed leaves, herbs, rosa toma­toes and roas­ted pump­kin seeds (or some nuts). Dress with red-wine vin­egar and olive oil; or any dress­ing of your choice. Gar­nish with herbs of your choice (cori­ander, mint, pars­ley and rocket).

  1. I love beans and you were the one who con­vinced of their glory! This looks amaz­ing. Yum!


    Comment by Renee de Villiers on November 23, 2010 at 12:31 am

  2. Thanks Renee, glad I turned you into a bean eater


    Comment by Kristy Snell on November 24, 2010 at 2:11 am

  3. hi iam mak­ing the bean bur­gers today for Nat­alie and Nix! I am cheat­ing though and boil­ing the sweet potato i don’t think it will make a big dif­fer­ence sure they will taste just as good!


    Kristy Reply:

    You can add boiled sweet pota­toes instead of roas­ted ones — just watch that the mix­ture doesn’t get too watery from the boiled sweet pota­toes. Sim­il­arly, you can also use boiled but­ter­nut and boiled pota­toes instead of roas­ted ones — again just watch the water con­tent. These bean bur­gers are meant to be easy, so if boil­ing is easier than roast­ing your root veget­able of choice then boil ahead. Hope they worked out well and that Nat­alie and Nix enjoyed them :-)


    Comment by Carina Snell on March 19, 2011 at 2:48 am

  4. Hey Kris, these were deli­cious! I man­aged to get 13 pat­ties out of the recipe! (They seem to freeze well too, i indi­vidu­ally wrapped them in cling­film).
    I added some tstatziki, it’s a match made in heaven ;)


    Comment by Kyly Snell on July 29, 2011 at 5:31 am