Indian Beans / Red Kidney Beans Burger

Kidney beans are mainly known as an ingredient in stews such as chilli con or sin carne. The shape, which is reminiscent of a kidney, is characteristic and gives the bean its name. This type of bean tastes mild, is quite soft and feels slightly floury in the mouth. The red bean originates from Peru and is now cultivated in Africa, America and Asia. They are also known as red beans because of their colour. In terms of consistency, kidney beans are soft and somewhat floury and have a slightly sweet taste of their own.

Ingredients for 4 servings

  • 360 g canned red beans / red kidney beans drained
  • 50 g rapeseed oil
  • 60 g onions (equivalent to a medium onion)
  • 10 g garlic (equivalent to 3 cloves)
  • 1 peperoncici
  • 50 g ginger, finely diced
  • 30 g oat flakes (3 tablespoons)
  • 30 g beetroot juice or cooked beetroot, mashed
  • 50 g green onion or leek, thinly sliced 

Orange peel chutney

  • 300 g orange peel
  • 1 peperoncici
  • 50 g ginger, finely diced
  • 1 red onion, chopped
  • 150 g sugar
  • 3 garlic cloves
  • Salt, pepper, mustard seeds, a little nutmeg
  • 100 g red wine vinegar

Tip: Instead of with orange peel, this recipe can also be made with lemon peel, grapefruit peel or rhubarb.


Kidney Beans Burger

  1. Chop the onions and garlic finely. Finely chop the green parts of the spring onions, pepperoncini and fresh ginger. Roughly mash the beans (or 30 g cooked beetroot) with a potato masher. The mashed beans must still have structure – i.e. no mush! Add the oat flakes, mustard and seasoning. 
  2. Heat the oil in a suitable pan and sauté the onions, garlic, ginger and chilli in the oil. Add to the bean mixture, knead briefly and leave to stand in the fridge overnight or for at least 30 minutes. 
  3. Shape four even patties (wet hands or rub with a little oil). Fry evenly in oil over medium heat.
  4. Serve the fried patties on a spoonful of chutney or with a green pepper sauce or mushroom sauce. Serve with fine fried potatoes and cauliflower.

Orange peel chutney

  1. Wash the orange peel warm and blanch quickly in boiling water.
  2. Make the chutney: Cut the onions into strips, finely chop the garlic, pepperoncini and ginger. Boil down all the ingredients, fill into hot jars, seal and leave to cool. Keeps for 2 – 3 months in the fridge or cellar. 
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