Easy Roasted Brussels Sprouts

I’m all about keeping my side dishes as easy as possible. I want my main dish to be the star of the show, and I don’t want to spend tons of time or energy on something that is just being served on the side, so roasted vegetables are almost always on the menu! They’re easy, […]

The post Easy Roasted Brussels Sprouts appeared first on Budget Bytes.

I’m all about keeping my side dishes as easy as possible. I want my main dish to be the star of the show, and I don’t want to spend tons of time or energy on something that is just being served on the side, so roasted vegetables are almost always on the menu! They’re easy, tasty, and mostly hands off. Since we’re moving into “winter vegetable” season, I thought I’d do a quick tutorial on roasted Brussels sprouts, so you can whip up this simple and delicious side dish with any of your fall or winter meals.

Overhead shot of a bowl of roasted Brussels sprouts

What do Brussels Sprouts Taste Like?

I’m sure there are many of you out there who have never had a Brussels sprout before in your life, so I want to describe them to you a bit first. To me they taste like mini cabbages, but perhaps not quite so bland. What makes them fun, to me, is the texture. The delicate, tightly bound leaves just are so enjoyable to eat! But they are more on the bitter end of the vegetable spectrum, so if you are very sensitive to bitter flavors, which some people just are genetically, Brussels sprouts may not be for you.

When are Brussels Sprouts in Season?

Brussels sprouts can be on the pricier side for vegetables, so it’s important to take advantage of them while they’re in season. The season can vary a bit, depending on where they’re grown, but they are a cold weather vegetable so you’ll most likely start to see them pop up on grocery stores in the U.S. from October to February. 

Can I Use Frozen Brussels Sprouts?

Frozen Brussels sprouts can be found for a fairly good price year-round, so you may be tempted to try to roast those instead of fresh Brussels sprouts. While you certainly can roast a frozen Brussels sprout, I find that fresh create a much better texture and flavor. Frozen Brussels sprouts will be softer and a little more wet (even after roasting), and I find that roasted fresh Brussels sprouts have a more vibrant flavor. 

How to Season Roasted Brussels Sprouts

One thing that I love about roasted vegetables, roasted Brussels sprouts included, is how many different ways you can season them. They’re delicious with just a bit of salt and pepper, or you can really go to town. The recipe below uses a simple mix of salt, pepper, and garlic, but you could also do something like steak seasoning, curry powder, Cajun seasoning, seasoning salt (like Lawry’s), a Garlic Herb Seasoning, Everything But the Bagel Seasoning, or Parmesan cheese (Parmesan would go great alone or along with any of the previously listed seasoning blends). 

P.S. These roasted Brussels sprouts would be SO GOOD dipped in Comeback Sauce!

Close up side view of Roasted Brussels Sprouts in a bowl

 
Close up side view of Roasted Brussels Sprouts in a bowl

Roasted Brussels Sprouts

Roasted Brussels sprouts and an easy, tasty, and versatile side dish to compliment any of your fall or winter meals.
Total Cost $2.21 recipe / $0.55 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 157.55kcal
Author Beth - Budget Bytes

Ingredients

  • 1 lb. Brussels sprouts $1.99
  • 1 Tbsp olive oil $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Wash the Brussels sprouts and trim off any dry ends. Cut each Brussels sprout in half.
  • Place the cut Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss until the Brussels sprouts are well coated oil and seasoning. Turn each Brussels sprout so that it is cut side facing down.
  • Roast the Brussels sprouts in the oven for about 25 minutes, or until they are browned and caramelized on the edges. You can stir the Brussels sprouts at about 20 minutes to gauge the amount of browning on the bottom layer of the sprouts. No need to make sure they're all face down again for the final few minutes.
  • Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.

Nutrition

Serving: 1serving | Calories: 157.55kcal | Carbohydrates: 20.45g | Protein: 7.65g | Fat: 7.45g | Sodium: 471.65mg | Fiber: 8.6g

Close up of a roasted Brussels sprout on a fork with the bowl in the background

How to Roast Brussels Sprouts – Step by Step Photos

Brussels sprouts being cut in half

Preheat the oven to 400ºF. Wash 1 lb. Brussels sprouts, then cut off any dry stems. Cut each Brussels sprout in half. The sprouts I had today were very fresh and the ends were not dried out at all, so I simply cut them in half.

Season Brussels Sprouts

Place the Brussels sprouts on a parchment lined baking sheet. Drizzle with 1 Tbsp olive oil, then add ¼ tsp salt, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper.

Brussels sprouts ready to roast

Turn all of the Brussels sprouts halves over so the cut side is facing down. Transfer the baking sheet to the preheated oven.

Roasted Brussels Sprouts on a baking sheet

Roast for about 25 minutes, or until they have achieved the level of browning that you like. The total time may change depending on the size of your Brussels sprouts. You can give them a stir after about 20 minutes to see how much they have browned on the cut side. No need to flip them all back over for the final few minutes.

Roasted Brussels sprouts on a plate with pork chops and sweet potatoes

Give the roasted Brussels sprouts a taste and adjust the salt or pepper to your liking. Serve hot!

The post Easy Roasted Brussels Sprouts appeared first on Budget Bytes.

Tomato Herb Soup

I’m constantly looking for new ways to use my favorite (not) Sun Dried Tomato Sauce in recipes because it’s just SO good. So, the other day I was thinking, “Hmmm, I wonder if I can just make it into a really tasty soup.” The answer is yes. Yes, that deliciously tangy, herb-infused sauce is the […]

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I’m constantly looking for new ways to use my favorite (not) Sun Dried Tomato Sauce in recipes because it’s just SO good. So, the other day I was thinking, “Hmmm, I wonder if I can just make it into a really tasty soup.” The answer is yes. Yes, that deliciously tangy, herb-infused sauce is the great beginning to a super fast, easy, and delicious homemade Tomato Herb Soup.

Originally published 9-16-2013, updated 10-12-2020.

A mug of tomato herb soup on a plate with a grilled cheese

What Does Tomato Herb Soup Taste Like?

This tomato herb soup is not your everyday canned condensed tomato soup. It’s not sugary sweet, it’s fairly thick, very rich, and has tons of herby flavor. The magic comes from the melange of dried herbs and the quick act of caramelizing the tomato paste to create a rich sweetness. So yum and it gets better as it refrigerates. Oh, did I mention that it just happens to be VEGAN?

What to Serve with Tomato Herb Soup

A classic grilled cheese sandwich is never a bad idea, but you could also do something like Homemade Garlic Bread, or drop a few Homemade Croutons on top, and make a super simple salad to go on the side.

Is it Freezer Friendly?

Yes, this soup holds up really well to freezing, so feel free to stash a couple servings in there for later! I try to use up my frozen foods within three months for best quality, but you may get a longer life out of it. In the refrigerator, the soup should stay good for about 4-5 days.

Overhead view of a mug full of tomato soup with a black spoon in the center
 
Tomato herb soup in a mug on a plate with grilled cheese

Tomato Herb Soup

Use basic pantry staples to create this quick and easy Tomato Herb Soup. It's thick, rich, flavorful, and perfect for grilled cheese dipping!
Total Cost $2.62 recipe / $0.52 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 1.5 cups each
Calories 168.16kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1/4 cup olive oil $0.64
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp dried rosemary $0.03
  • 1 pinch crushed red pepper $0.02
  • 1/4 tsp freshly cracked black pepper $0.03
  • 1 6oz. can tomato paste $0.39
  • 1 Tbsp brown sugar $0.02
  • 1 28oz. can crushed tomatoes $0.79
  • 3 cups vegetable broth $0.39

Instructions

  • Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.
  • Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.
  • Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot.

Nutrition

Serving: 1.5Cups | Calories: 168.16kcal | Carbohydrates: 17.6g | Protein: 2.86g | Fat: 11.44g | Sodium: 731.8mg | Fiber: 4.68g

How to Make Tomato Herb Soup – Step by Step Photos

Oil garlic and herbs in a soup pot

Start by adding ¼ cup olive oil, 2 cloves minced garlic, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1 pinch crushed red pepper flakes, and some freshly cracked black pepper to a sauce pot. Turn the heat on to medium-low and sauté the herbs in the oil for about two minutes, or until the garlic has softened.

Tomato paste and brown sugar added to the pot

Add 6 oz. tomato paste and 1 Tbsp brown sugar to the pot. Stir until everything is pretty well combined (the oil may never fully mix in). Continue to stir and cook for about 5 minutes more, or until the tomato paste takes on a darker burgundy hue (see photo below).

crushed tomatoes being poured into the pot

Add one 28 oz. can of crushed tomatoes. Crushed tomatoes are smaller bits than diced tomatoes, but not quite as smooth as tomato sauce. It’s somewhere in between, and doesn’t have any seasoning added.

Vegetable broth being poured into the pot

Also add 3 cups of vegetable broth, which will thin the soup out, add depth of flavor, and just the right amount of salt. I use this Better Than Bouillon to quickly mix up the exact amount of broth that I need.

finished tomato herb soup being lifted with a ladle

Then just whisk everything together and heat through! The end! The flavors are even better the next day.

Tomato herb soup in a mug on a plate with grilled cheese

OMG – grilled cheese + tomato soup FTW!

Now give yourself a high-five for making such a delicious soup in under 30 minutes.

The post Tomato Herb Soup appeared first on Budget Bytes.

Slow Cooker Mashed Potatoes

It’s not even Halloween yet, but it’s never too early to start planning for Thanksgiving, so I’m going to throw you this little tip to save for later. There are so many moving parts that go into making sure a Thanksgiving meal is hot and ready all at the same time, and it’s even more […]

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It’s not even Halloween yet, but it’s never too early to start planning for Thanksgiving, so I’m going to throw you this little tip to save for later. There are so many moving parts that go into making sure a Thanksgiving meal is hot and ready all at the same time, and it’s even more challenging when you’re working with just one stove. Recipes like these Slow Cooker Mashed Potatoes that can be prepared on the side will free up space on your stove top and, because it requires no babysitting, will leave your hands and eyes free to focus on other recipes. Thanksgiving Day boil-over averted. 😅

Originally posted 12-29-2015, updated 10-8-2020.

Slow Cooker Mashed Potatoes in the slow cooker with melted butter and a wooden spoon

Why Make Mashed Potatoes in a Slow Cooker?

Using the slow cooker cuts out the “babysitting the boiling pot” step in the process of making mashed potatoes, which can really free you up to concentrate on the rest of your meal. It also eliminates boil overs, draining the potatoes, constantly checking them with a fork to see if they’re tender, using multiple pots and dishes, and gives you another free burner on your stove top. With slow cooker mashed potatoes, you just add everything to the pot and press a button and go. And if you can’t get to them right when the timer goes off, they’ll be okay!

How Do You Flavor Mashed Potatoes?

I flavored my mashed potatoes with garlic, pepper, butter, milk, and cream cheese, but you can use your tried and true favorite mashed potato add-ins with this recipe. The cooking process will stay the same: 3 lbs. potatoes and about 1.5 cups of broth. Then after they’re cooked, add in whatever you’d like! My All-Purpose Garlic Herb Seasoning is a favorite, but other fun seasoning blends include Everything But The Bagel Seasoning, or even ranch seasoning.

What Kind of Potatoes are Best for Mashed Potatoes?

Russet potatoes are my top choice for mashed potatoes because they have a light, fluffy flesh. You can use red potatoes, but they tend to create a more dense mashed potato.

Can I Make Them Vegetarian?

Absolutely! You can swap the chicken broth listed in the recipe below for vegetable broth. Just be aware that vegetable broth is usually a much darker color, so your finished mashed potatoes may look a little more brown.

What Size Slow Cooker Do I Need?

I’m using a 5 quart slow cooker, but it was only about half full, so you could probably get away with using a 3 quart slow cooker for this recipe.

Slow cooker mashed potatoes in a bowl with a spoon lifting a bite

 
Close up of mashed potatoes in the slow cooker with melted butter and a wooden spoon

Slow Cooker Mashed Potatoes

Slow cooker mashed potatoes are the perfect hands-off method for making rich and creamy mashed potatoes for the Holidays!
Total Cost $2.99 recipe / $0.50 serving
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 1 cup each
Calories 259.77kcal
Author Beth - Budget Bytes

Ingredients

  • 3 lbs. russet potatoes $1.80
  • 1.5 cups chicken broth $0.20
  • 2 cloves garlic, minced $0.16
  • 1/4 tsp Freshly cracked black pepper $0.05
  • 4 oz. cream cheese $0.40
  • 1/2 cup milk $0.25
  • 1 Tbsp butter $0.13

Instructions

  • Wash and peel the potatoes, then dice them into one-inch cubes. Rinse the diced potatoes with cool water in a colander to remove the excess starch.
  • Add the cubed potatoes, minced garlic, chicken broth, and some freshly cracked pepper to the slow cooker. Stir briefly to distribute the garlic and pepper.
  • Place a lid on the slow cooker and cook on high for three hours, or until the potatoes are fork tender. You can test the tenderness by lifting the lid just long enough to pierce the potatoes with a fork.
  • Take the lid off the slow cooker and add the cream cheese, milk, and butter. Stir to combine the ingredients and mash the potatoes. For an extra smooth mashed potato, use a hand mixer to briefly whip the potatoes until smooth.
  • Taste the potatoes and add salt or pepper if needed. Serve immediately, or switch the slow cooker to the "warm" setting until ready to serve.

Nutrition

Serving: 1Serving | Calories: 259.77kcal | Carbohydrates: 42.75g | Protein: 6.93g | Fat: 5.58g | Sodium: 441.73mg | Fiber: 3.18g

Try These Other Mashed Potato Recipes:

How to Make Slow Cooker Mashed Potatoes – Step by Step Photos

Diced potatoes on a cutting board

Start by washing and peeling 3 lbs. of russet potatoes. Dice the peeled potatoes into one-inch cubes.

Diced potatoes in a colander

Rinse the cubed potatoes well in a colander. This removes the excess starch which can make your mashed potatoes gluey instead of fluffy.

Chicken broth being poured into the slow cooker with potatotes

Add the cubed potatoes to a slow cooker along with 2 cloves of garlic (minced), 1.5 cups of chicken broth, and some freshly cracked pepper. Stir briefly just to distribute the garlic and pepper. 

testing the potatoes tenderness with a fork

Cover the slow cooker, then cook on high for three hours, or until the potatoes are tender. You can test their tenderness by removing the lid just brief enough to see if a fork can be easily inserted into the potatoes.

Cream cheese and milk added to the potatoes in the slow cooker

Add 4oz. cream cheese, 1 Tbsp butter, and 1/2 cup milk to the hot potatoes. Stir with a spoon to combine the add-ins with the hot potatoes. The potatoes should be so tender that they begin to mash as you stir. You can continue to stir with a spoon for a chunkier mashed potato, or…

Creamy mashed potatoes in the slow cooker with a spoon, close up

Use a hand mixer to briefly whip the potatoes until smooth. 

Side view of mashed potatoes in the slow cooker with melted butter

Finally, taste the mashed potatoes and season with salt or pepper if needed. Depending on what kind of broth you use, you may want to add salt.

Close up of mashed potatoes in the slow cooker with melted butter and a wooden spoon

And that’s it! Soft, silky, flavorful slow cooker mashed potatoes without any “heavy lifting”. You can serve the potatoes right away or switch the slow cooker to the “warm” setting to keep them warm until you’re ready to serve dinner.

The post Slow Cooker Mashed Potatoes appeared first on Budget Bytes.

Oven Roasted Autumn Medley

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a […]

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a slightly more savory twist, and a few more fall-inspired herbs. This Oven Roasted Autumn Medley has all the best flavors of the season in one sheet pan!

Originally posted 9-26-2013, updated 10-5-2020.

Oven Roasted Autumn Medley on a plate with mashed potatoes and a black fork on the side

How to Serve Oven Roasted Autumn Medley

I served this sheet pan mix with a side of mashed potatoes, but you could also serve the roasted sausage and vegetables over a bed of greens for a fall-inspired salad. Or just serve it on its own with a nice piece of crusty bread and some butter on the side. :)

Can I Use a Different Sausage?

Yes, if you don’t like or can’t get sweet Italian sausage, you can use a maple or apple flavored turkey sausage in its place. Any type of sausage with those fall vibes will work great!

Other Vegetable Options

This dish is also pretty flexible when it comes to the vegetables. You can swap out the sweet potato or just add some butternut squash, acorn squash, or pumpkin. All of those hard, slightly sweet winter squashes work great. Carrots, with their subtle sweetness, are another great option!

Tips for Roasting Vegetables

One of the goals when roasting vegetables in the oven is to get that nice caramelization on the edges. The caramelized edges are sweeter and have a deep, intense flavor. To get this nice browning action, make sure your vegetables are not too crowded on the baking sheet. They should be in a single layer. If the vegetables are piled too high on top of each other the steam will get trapped and the vegetables will essentially steam in their juices instead of getting that nice caramelization. 

So, if you decide to double this recipe, make sure to use two sheet pans!

side view of a fork picking up some oven roasted autumn medley from the plate

 
Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Oven Roasted Autumn Medley

This Oven Roasted Autumn Medley is an herb-infused, sweet and savory sheet pan dinner with sausage, apples, sweet potatoes and more.
Total Cost $4.38 recipe / $2.19 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 671.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1 red onion $0.44
  • 1 lb. sweet potato $1.07
  • 2 apples $0.76
  • 8 oz. sweet Italian sausage $1.40
  • 2 Tbsp olive oil $0.32
  • 1 tsp dried basil $0.10
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional) $0.11

Instructions

  • Preheat the oven to 400ºF. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces.
  • Place the chopped apples, onions, sweet potatoes, and Italian sausage links on a large 9x13-inch baking sheet. Drizzle the olive oil over top, then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs.
  • Transfer the baking sheet to the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use tongs to transfer the sausage to a cutting board. Slice the sausage into medallions, then add them back to the baking sheet. Return the baking sheet to the oven.
  • Roast the autumn medley for another 20 minutes, or until it reaches your desired level of browning. Top with chopped parsley for garnish after roasting, then serve.

Nutrition

Serving: 1Serving | Calories: 671.2kcal | Carbohydrates: 77.65g | Protein: 23.05g | Fat: 32.4g | Sodium: 1746.95mg | Fiber: 13g

A forkful of Oven Roasted Autumn Medley held close to the camera

 

How to Make Oven Roasted Autumn Medley – Step by Step Photos

Oven roasted autumn medley ingredients on the sheet pan, whole

For this recipe I used two sweet Italian sausage links, one sweet potato (about 1 lb.), two apples, one red onion, 2 Tbsp olive oil, 1 tsp dried basil, 1 tsp dried sage, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp pepper. Preheat the oven to 400ºF.

Diced apples, sweet potatoes, and sausage being seasoned with herbs

Core and dice the apples, peel and dice the sweet potato, and peel and dice the red onion (all 1-inch pieces). Place the apple, sweet potato, onion, and sausage links on a large sheet pan. Drizzle with 2 Tbsp olive oil, then sprinkle the herbs and spices over top (basil, sage, rosemary, salt, and pepper). 

autumn medley ready to roast on the sheet pan

Toss to coat everything really well in oil and herbs. Make sure everything is spread out on the sheet pan as evenly as possible.

Half-roasted autumn medley with sliced sausage.

Roast the autumn medley for 20 minutes, then remove it from the oven. The sausage will be about half-cooked at this point, but firm enough to slice into medallions. Carefully remove the sausage with tongs to a cutting board, slice, then return the slices to the sheet pan. Return the sheet pan to the oven.

Finished oven roasted autumn medley on the sheet pan

Roast the autumn medley for another 20 minutes, or until it achieves the level of browning that you like. Top with a tablespoon of chopped parsley, if desired (just for garnish). 

Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Serve immediately and enjoy! This mix also works great for meal prep!

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Creamy Pumpkin Soup

Creamy Pumpkin SoupIt’s that time of year again, pumpkin season! You either love it or hate it and we love it! Our recipe today is a very simple Creamy Pumpkin Soup that we topped with seedy parmesan crisps. It’s super seasonal, cozy, comfo…

Creamy Pumpkin Soup
It’s that time of year again, pumpkin season! You either love it or hate it and we love it! Our recipe today is a very simple Creamy Pumpkin Soup that we topped with seedy parmesan crisps. It’s super seasonal, cozy, comforting, and the seeded parmesan crisps take…
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How to Steam Fresh Green Beans

One of my go-to side dishes is steamed green beans. Why? Because they’re so fast, they’re uncomplicated, delicious, and you can make them several different flavors to match your main dish. They’re just the perfect no-brainer side dish. If you’ve only ever had canned green beans, please promise me that you’ll try steaming fresh green beans […]

The post How to Steam Fresh Green Beans appeared first on Budget Bytes.

One of my go-to side dishes is steamed green beans. Why? Because they’re so fast, they’re uncomplicated, delicious, and you can make them several different flavors to match your main dish. They’re just the perfect no-brainer side dish. If you’ve only ever had canned green beans, please promise me that you’ll try steaming fresh green beans at least once. They’re a whole different beast. A deliciously fresh beast. So, without further ado, let me show you how to steam fresh green beans, so you can have another simple, delicious side dish under your belt!

Overhead view of a bowl full of steamed green beans with butter, salt, and pepper

The One Secret to Good Green Beans

There is only one thing you need to know about making good green beans: DON’T OVER COOK THEM. Most people I come across who say they don’t like green beans have only ever had overcooked, drab, olive green, too-soft green beans (like the kind you get in a can). The trick is to cook them until they are bright green, tender, but still with a good bite. They’ll still taste fresh, vibrant, and green. Deeeelish. 

What Equipment Do I Need?

Steaming green beans is so incredibly easy. All you need is a colander, pot or a deep skillet with a lid, and a steam basket. The steam basket holds the green beans just above the boiling water so they cook evenly and makes it really easy to lift the green beans out of the pot once cooked.

Do I Really Need the Steam Basket?

While the steam basket does help produce the best results, I’m not going to tell you that you can’t steam green beans without one. For years, before I had the few dollars to spend on a steam basket, I simply steamed my green beans directly in the one-inch of water. The bottom layer of green beans cooked slightly more than the rest, but guess what? It was barely noticeable. If you’re short on cash, follow the directions below minus the steam basket and you’ll do just fine.

Why Steam Instead of Boil Green Beans?

Because it’s faster. One inch of water takes a fraction of the time to come up to a boil compared to a full pot of water. Also, less nutrients are leached out of the green beans when they steam compared to when they’re fully submerged in boiling water. That’s two good reasons, if you ask me!

How to Flavor Green Beans

I’m a happy camper with the simple combo of melted butter, salt, and freshly cracked pepper on my steamed green beans, but there are so many different things you can add. Try these flavors:

  • Sautéed garlic
  • Lemon zest and juice
  • Sesame oil and sesame seeds
  • Crushed red pepper
  • Crumbled feta
  • Bacon
  • Grated Parmesan
  • Or any combination of the above!

Can I Use Frozen Green Beans?

Frozen green beans are blanched, or partially cooked, before freezing. So, while you can steam them using this method, they may need a different amount of time to cook. Check the package for recommended cooking times.

 
Overhead of a bowl of steamed green beans with butter, salt, and pepper.

How to Steam Green Beans

Learn how to steam fresh green beans for an easy, delicious, fresh, and versatile side dish that will go with just about any dinner.
Total Cost $1.86 recipe / $0.47 serving
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 60.38kcal
Author Beth - Budget Bytes

Equipment

Ingredients

  • 1 lb. fresh green beans $1.69
  • 1 Tbsp butter $0.13
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Rinse the green beans in a colander. Snap the end off of any beans that still have an attached stem (see photos below). Snap each bean in half, or leave the beans whole for a more dramatic presentation.
  • Place one inch of water in a pot or deep skillet. Place the steam basket inside the pot. The water should not be so deep that it comes up through the holes in the steam basket. Fill the steam basket with the washed green beans. Place a lid on the pot or skillet, turn the heat onto high, and allow the water to come to a boil (about 3 minutes).
  • Allow the green beans to steam for about 5 minutes from the time the water begins to boil, or until they have reached your desired level of tenderness. Aim for green beans that are vibrant in color and tender but not mushy. You can test the tenderness of the green beans with a fork.
  • Once cooked to your liking, remove the pot from the heat. Remove the steam basket with the green beans and discard the water from the bottom of the pot. Place the beans back in the pot without the steam basket and add some butter. Stir the butter into the green beans, allowing the residual heat to melt the butter. Season the beans with salt and pepper, then serve.

Nutrition

Serving: 0.25lb. | Calories: 60.38kcal | Carbohydrates: 7.85g | Protein: 2.08g | Fat: 3.13g | Sodium: 237.08mg | Fiber: 3.05g

How to Steam Green Beans – Step by Step Photos

Close up of a green bean with stem, more green beans in a colander in the background

Rinse your green beans in a colander. Snap off any ends that still have a stem attached. You can see what the stem looks like in the photo above. The other end of the green bean will be pointy, but those are fine to eat. In fact, that’s my favorite part. You can snap your green beans in half or leave them long and whole for a more dramatic presentation.

metal steam basket

This is the metal steam basket that I use. It has a loop in the center for lifting the basket out of the pot and the outer edges can close in or expand to fit the diameter of your pot. You can also buy bamboo or silicone steam baskets, but I find these old-school metal baskets to be inexpensive and pretty indestructible.

Steam basket in a pot with water

Place about an inch of water in a pot or deep skillet and place the steam basket on top. The water should not be so deep that it comes up through the holes. 

Fresh green beans in the steam basket in the pot, uncooked

Fill the steam basket with the washed green beans and place a lid on the pot. Turn the heat on to high and allow the water to come up to a boil (about 3 minutes).

Steamed green beans in the pot

Once the water begins to boil, allow the beans to steam for about 5 minutes, or until they reach your desired level of tenderness. Aim for green beans that are a vibrant green color and are tender, but still have a bit of bite. They shouldn’t be a drab green or mushy.

Steamed green beans with butter, salt, and pepper in the pot

Remove the pot from the heat, lift the steam basket and beans out of the pot, then discard the water. Place the beans back into the pot without the steam basket, add some butter, and stir to melt the butter (heat is off). Season with a little salt and pepper, then serve!

Overhead of a bowl of steamed green beans with butter, salt, and pepper.

The fresh green bean flavor on its own is so delicious that I usually only add a little butter, salt, and pepper, but you can have fun and get wild with the seasonings! Let me know what your favorite flavors are in the comments below. :)

The post How to Steam Fresh Green Beans appeared first on Budget Bytes.

Roasted Vegetable Baked Penne

This was actually supposed to be a baked ziti, but it turns out ziti is just about impossible to find in grocery stores right now, so I went with a Roasted Vegetable Baked Penne instead. Sometimes you just have to roll with it! This recipe is a very vegetable-forward version of my Classic Baked Ziti, chock […]

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This was actually supposed to be a baked ziti, but it turns out ziti is just about impossible to find in grocery stores right now, so I went with a Roasted Vegetable Baked Penne instead. Sometimes you just have to roll with it! This recipe is a very vegetable-forward version of my Classic Baked Ziti, chock full of colorful vegetables, a quick homemade red sauce, and layers of ooey-gooey cheese. This recipes makes a LOT of pasta but the leftovers are awesome and freezable! 

Overhead view of a casserole dish full of roasted vegetable baked penne

Take a Short Cut

This roasted vegetable baked penne is kind of a labor of love because there are so many moving parts, BUT you can take a short cut by using some jarred pasta sauce instead of making your own. Use about one and a half 24oz. jars of store-bought pasta sauce in place of the homemade sauce listed below.

How to Store Leftovers

As I mentioned in the intro, this makes a LOT of pasta. But the leftovers are super yummy, and it makes a really great item to stash in your freezer for grab-n-go lunches or quick dinners on busy nights. After baking, divide the pasta into single serving containers and transfer to the refrigerator. Once fully cooled, you can transfer some (or all) of the containers to the freezer for longer storage. I usually leave as many as I can eat in one week in the fridge and freeze the left. The leftovers can be reheated quickly in the microwave.

What Vegetables Can You Use?

I used a classic mix of zucchini, yellow squash, red onion, and bell pepper so I could have a really colorful mix. If you want to substitute any of these vegetables, here are some other good options:

  • Mushrooms
  • Eggplant
  • Broccoli
  • Cauliflower
  • Carrots

In general you want to opt for softer vegetables for this dish, as opposed to harder root vegetables, but if you do want to include vegetables that are more firm, make sure to cut them into much smaller pieces to help them soften more quickly while they roast.

Close up front view of roasted vegetable baked penne being scooped out of the casserole dish

 
Overhead view of roasted vegetable baked penne being scooped out of the casserole dish

Roasted Vegetable Baked Penne

Layers of pasta, flavorful roasted vegetables, a simple homemade red sauce, and melty cheese make this roasted vegetable baked penne to die for!
Total Cost $11.34 recipe / $1.42 serving
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 494.86kcal
Author Beth - Budget Bytes

Ingredients

Roasted Vegetables

  • 1 red onion $0.44
  • 1 zucchini $0.79
  • 1 yellow squash $1.11
  • 1 bell pepper $1.69
  • 2 Tbsp olive oil $0.26
  • tsp salt $0.02
  • tsp pepper $0.02

Simple Red Sauce

  • 1 yellow onion $0.32
  • 2 Tbsp butter $0.26
  • 1 28oz. can crushed tomatoes $0.79
  • 3 Tbsp tomato paste $0.12
  • 1 Tbsp Italian seasoning* $0.30
  • ¼ tsp salt $0.02
  • ½ cup water $0.02

Pasta & Cheese

  • 1 lb. penne $1.00
  • 15 oz. ricotta $2.19
  • 2 cups shredded Italian cheese blend**, divided $1.86
  • 1/4 tsp pepper $0.02
  • 1/4 tsp salt $0.02
  • 2 Tbsp chopped fresh parsley (optional garnish) $0.11

Instructions

  • Preheat the oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces. Spread the diced vegetables out over a large baking sheet. Drizzle with oil and a pinch of salt and pepper. Toss until all the vegetables are coated in oil.
  • Roast the vegetables in the preheated oven, stirring once half way through, for about 45 minutes or until the vegetables are soft and the edges are brown and caramelized.
  • While the vegetables are roasting, begin the red sauce. Finely dice the yellow onion and add it to a sauce pot with the butter. Sauté for a few minutes, or until the onion is soft. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and water.
  • Stir the sauce to combine. Allow the sauce to come up to a simmer, then turn the heat down to low and let the sauce simmer, stirring occasionally, until the vegetables are finished roasting (about 30 minutes).
  • In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded Italian cheese blend, and ¼ tsp each of salt and pepper.
  • Bring a large pot of water to a boil for the penne. Once boiling, add the penne and continue to boil until the pasta is tender. Drain the penne in a colander, then return it to the pot with the heat turned off.
  • Stir one cup of the red sauce into the drained pasta to coat the pasta in flavor. Add the roasted vegetables to the remaining red sauce and stir to combine.
  • To layer the casserole, place half of the sauce coated penne in the bottom of a 9x13" or 3 quart casserole dish. Add half of the cheese mixture on top in dollops, followed by half of the roasted vegetable and red sauce mixture. The ingredients do not need to create a solid layer or completely cover the previous layer. Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, top the casserole with the second cup of shredded Italian cheese blend.
  • Cover the casserole with foil, making sure it doesn't touch the cheese on top. Place the casserole in the oven (still turned on to 400ºF) and bake for 35 minutes. After 35 minutes, remove the foil and switch the oven from bake to broil. Broil the top of the casserole to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven to oven). Top with chopped parsley if desired and serve!

Notes

*If you do not have Italian seasoning, you can replace this with equal parts dried basil, dried oregano, dried morjoram, and thyme.
*If you do not have shredded Italian cheese blend, use equal amounts shredded mozzarella, Parmesan, and provolone. 

Nutrition

Serving: 1serving | Calories: 494.86kcal | Carbohydrates: 60.24g | Protein: 20.76g | Fat: 19.79g | Sodium: 681.56mg | Fiber: 5.35g

How to Make Roasted Vegetable Baked Penne

Whole vegetables on a cutting board

For the roasted vegetables I used one red onion, one zucchini, one yellow squash, and one red bell pepper. You can choose just about any vegetable you’d like (see notes above the recipe for suggestions).

Diced vegetables on a baking sheet

Preheat the oven to 400ºF. Dice the vegetables into 1-inch pieces. Place the diced vegetables on a large baking sheet, drizzle with 2 Tbsp olive oil, and a pinch of salt and pepper. Toss the vegetables until they are coated in oil.

Roasted vegetables on the baking sheet

Transfer the baking sheet to the oven and roast, stirring once halfway through, for about 45 minutes or until the vegetables are soft and caramelized on the edges.

Diced onion and butter in a sauce pot

While the vegetables are roasting, begin the rest of the casserole. Start with the homemade red sauce. Dice one yellow onion and add it to a sauce pot with 2 Tbsp butter. Sauté over medium heat until the onions are soft.

Red sauce ingredients in the pot

Once the onions are soft, add one 28oz. can crushed tomatoes, 3 Tbsp tomato paste, 1 Tbsp Italian seasoning, 1/4 tsp salt, and ½ cup water. Stir to combine. Allow the sauce to come up to the simmer, then turn the heat down to low and let it continue to simmer, stirring occasionally, until the vegetables are done roasting (about 30 minutes). 

Cheese mixture ingredients in a bowl

While the vegetables are roasting and the red sauce is simmering away, prepare the cheese. Stir together 15oz. ricotta, 1 cup shredded Italian cheese blend, ¼ tsp pepper, and ¼ tsp salt.

Stirring red sauce into cooked pasta.

Bring a large pot of water to a boil for the pasta. Once boiling, add 1 lb. penne and continue to boil until the penne is tender. Drain the pasta in a colander, then return it to the pot with the heat turned off. Add 1 cup of the red sauce and stir to coat.

Roasted vegetables added to the pot of red sauce.

Stir the roasted vegetables into the rest of the red sauce.

Layer one of baked penne in the casserole dish

Now that the sauce, cheese, and pasta are done, it’s time to start layering! Add half of the sauce coated pasta to the bottom of a 9×13″ (3 quart) casserole dish. Next, add half of the cheese mixture in dollops, followed by half of the vegetable red sauce. Each layer will not fully cover the previous layer. You don’t need to spend time trying to spread it out. It will all melt together as it bakes.

Second layers of baked penne in the casserole dish

Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, add the second cup of shredded Italian cheese blend on top.

Baked Penne casserole with foil covering half the dish

Cover the casserole dish with foil, taking care not to let it touch the cheese. Bake the casserole for 35 minutes.

Finished roasted vegetable baked penne in the casserole dish

After 35 minutes, remove the foil and change the oven from bake to broil. Let it broil for a few minutes, or until the cheese is golden brown on top. Top with a couple tablespoons of chopped fresh parsley for garnish, if desired.

Overhead view of roasted vegetable baked penne being scooped out of the casserole dish

Enjoy!

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Garlic Parmesan Roasted Cauliflower

Remember ten years ago or so when cauliflower suddenly got super popular and everyone was using it in place of every carb imaginable? And then the supply and demand got all out of whack and cauliflower was suddenly more than $5 per head?? Well, I’m glad that the supply has finally caught up with the […]

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Remember ten years ago or so when cauliflower suddenly got super popular and everyone was using it in place of every carb imaginable? And then the supply and demand got all out of whack and cauliflower was suddenly more than $5 per head??

Well, I’m glad that the supply has finally caught up with the demand and I can buy cauliflower for a reasonable price again. 😅 Because it really is a super versatile vegetable and you can use it in place of so many different things, but I love just roasting it up,  as simple as can be, with a little garlic and Parmesan. This Garlic Parmesan Roasted Cauliflower makes a great side dish to go with dinner, or even a snack with a little Comeback Sauce for dipping. Any way you eat it, it’s gooooood

Originally posted 5-28-2011, updated 9-24-2020.

Overhead of Garlic Parmesan Roasted Cauliflower on a tray with a bowl of dipping sauce

Is The Cauliflower Crispy?

I know texture can sometimes not come across well in photos, so I wanted to make sure no one mistakes this cauliflower for being crispy. Cauliflower gets softer went roasted. You do get nice caramelization on the edges that provide a lot of flavor, but it doesn’t actually get crispy. 

Can I Use Fresh Garlic?

Yes, absolutely! I used garlic powder in this recipe because I find it more evenly coats the cauliflower than little pieces of fresh garlic, but you can absolutely use fresh garlic in place of, or in addition to the garlic powder for an extra garlic punch. Two to four cloves (minced) should do well in this recipe.

What to Serve with Garlic Parmesan Roasted Cauliflower

As I mentioned above, this roasted cauliflower makes a great all-purpose side dish. The garlic-Parmesan flavor combo is so universal. This would go great next to some roasted meat like Herb Roasted Pork Tenderloin, a classic comfort food like Salisbury Steak, or something like Balsamic Chicken and Mushrooms. But today, when I made a batch to take the photos, I ate damn near the entire batch just dipping it into some Comeback Sauce (a good ranch dressing would also be good). :) 

Side view of a tray full of Garlic Parmesan Roasted Cauliflower

 
Overhead of garlic parmesan roasted cauliflower on a tray with a bowl of dip

Garlic Parmesan Roasted Cauliflower

Garlic parmesan roasted cauliflower is an easy, flavorful side dish or snack that will have everyone begging for seconds.
Total Cost $3.21 recipe / $0.80 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 139.55kcal
Author Beth - Budget Bytes

Ingredients

  • 1 head cauliflower $2.39
  • 1/4 cup grated Parmesan $0.44
  • 1/2 tsp garlic powder $0.05
  • ¼ tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp olive oil $0.24
  • 1 Tbsp chopped parsley (optional garnish) $0.05

Instructions

  • Preheat the oven to 400ºF. Rinse the cauliflower well, then cut into bite-sized florets.
  • In a small bowl, combine the Parmesan, garlic powder, salt, and pepper.
  • Place the cauliflower florets in a bowl and drizzle the olive oil over top, followed by the prepared garlic Parmesan seasoning. Toss the florets until they are completely coated in oil and seasoning, and no seasoning remains on the bottom of the bowl.
  • Spread the seasoned cauliflower out over a baking sheet lined with parchment paper, making sure the florets are in a single layer with some space around each piece. Transfer the baking sheet to the preheated oven.
  • Roast the cauliflower for about 30 minutes, stirring half-way through, or until the florets reach your desired level of caramelization. Season with extra salt and pepper and sprinkle chopped parsley over top just before serving, if desired.

Nutrition

Serving: 1Serving | Calories: 139.55kcal | Carbohydrates: 11.63g | Protein: 5.85g | Fat: 9.1g | Sodium: 383.38mg | Fiber: 2.98g

Love Roasted Cauliflower? Check Out These Other Roasted Cauliflower Recipes:

How to Make Garlic Parmesan Roasted Cauliflower – Step by Step Photos

Chopped cauliflower on a cutting board

Preheat the oven to 400ºF. Chop the head of cauliflower into bite-sized florets. Honestly, sometimes I just pull the head apart with my hands because the little florets snap off fairly easily at the base! But I use my knife to cut larger florets into smaller pieces.

Garlic Parmesan seasoning

Combine ¼ cup grated Parmesan, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp freshly cracked pepper in a small bowl. 

Seasoning being sprinkled over cauliflower in a bowl

Place the cauliflower florets in a bowl and drizzle 2 Tbsp olive oil over top, then sprinkle the garlic Parmesan seasoning on top. Toss the cauliflower florets until they are well coated in oil and seasoning. Make sure you keep tossing (I use my hands) until all of that flavoring is stuck on and in the crevices of the cauliflower. You don’t want any left in the bowl.

Cauliflower on a lined baking sheet ready to roast

Spread the seasoned cauliflower out onto a baking sheet lined with parchment, in a single layer, with as much room around each piece as possible. Giving the cauliflower space helps the cauliflower roast in a dry environment and produce that nice caramelization, rather than sitting in trapped steam and essentially stewing as it bakes.

Roasted cauliflower topped with chopped parsley

Roast the cauliflower in the fully preheated 400ºF oven for about 30 minutes, stirring half way through, or until the cauliflower has reached your desired level of caramelization. Season with extra salt and pepper, if needed, and top with chopped parsley before serving, if desired.

Overhead of garlic parmesan roasted cauliflower on a tray with a bowl of dip

Delicious!

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Mediterranean White Bean Salad

You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only […]

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You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only take minutes to prepare, they bring flavor, color, and texture to your plate, and they hold up really well as leftovers (hello, tomorrow’s lunch). Bookmark this one, because I know you’ll use this recipe a lot!

Originally posted 2-19-2010, updated 8-22-2020.

A big bowl full of Mediterranean White Bean Salad with tomatoes and parsley on the side

This Mediterranean style bean salad was inspired by one of my all-time favorite salads, tabbouleh, but it uses white beans instead of bulgar. It has all that tangy lemon-garlic flavor that I love about tabbouleh, but without needing to spend time cooking and cooling bulgur.

What Kind of Beans Can I Use?

I used large butter beans for this recipe, but if you don’t have butter beans available try cannellini beans or chickpeas. I would avoid softer beans that tend to mash easily, like navy beans or great northern beans. Cannellini beans and chickpeas are large enough and firm enough to hold up to the stirring of this salad.

What to Serve with Mediterranean White Bean Salad

The flavors in this white bean salad (lemon and garlic) are so versatile that it makes a great side dish for a wide variety of mains. Try it with Garlic Butter Baked Cod, Baked Pizza Chicken, Greek Turkey Burgers, Creamy Spinach Artichoke Chicken, Oven Baked Fish with Tomatoes, or Chicken Piccata. Or, this could be one part of a vegetarian spread with some homemade hummus, pita, and falafel

How Long Does This Salad Stay Good?

This is another great example of a “refrigerator salad” or a salad that holds up really well in the refrigerator. This salad will stay enjoyable when stored in the refrigerator for a good four days or so. The flavors will blend and the beans will marinate in the dressing as it refrigerates, making it even better the next day! Make sure to give it a stir just before serving to redistribute the flavors.

Front view of a bow full of mediterranean white bean salad

 
Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

Mediterranean White Bean Salad

This Mediterranean White Bean Salad is a fast, easy, and fresh side dish that pairs nicely with any grilled or roasted meat.
Total Cost $4.87 recipe / $1.22 serving
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 843.2kcal
Author Beth - Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.24
  • 2 Tbsp lemon juice $0.06
  • 2 cloves garlic, minced $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 15oz. cans butter beans* $1.38
  • ½ bunch fresh parsley $0.40
  • 1 pint grape tomatoes $1.49
  • 2 oz. feta cheese $1.10

Instructions

  • Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.
  • Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.
  • Finely chop about 1 cup of fresh parsley (about ½ bunch). Cut the grape tomatoes in half.
  • Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

Notes

*You can use cannellini beans or chickpeas in place of butter beans.

Nutrition

Serving: 1cup | Calories: 843.2kcal | Carbohydrates: 90.3g | Protein: 33.9g | Fat: 36.3g | Sodium: 2209.6mg | Fiber: 29.1g

How to Make Mediterranean White Bean Salad – Step by Step Photos

lemon garlic dressing in a small bowl

Make the dressing first. Combine 2 Tbsp olive oil, 2 Tbsp lemon juice, 2 cloves garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a small bowl. Set the dressing aside.

Rinsed white beans in a colander

Rinse and drain two 15oz. cans of butter beans (or cannellini or chickpeas). Let them drain well.

Chopped parsley on a cutting board

Finely chop about one cup of fresh parsley (about ½ bunch). Slice one pint grape tomatoes in half.

Combine salad ingredients in a bowl

Add the beans, tomatoes, chopped parsley, 2 oz. crumbled feta, and the prepared dressing in a bowl.

Stirred salad in a bowl with two forks

Toss the ingredients to combine and serve!

Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

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Black Bean Burgers

Super flavorful Homemade Black Bean Burgers are as easy as combining black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, cilantro, and sriracha. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant […]

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Super flavorful Homemade Black Bean Burgers are as easy as combining black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, cilantro, and sriracha. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant veggie burgers for me!

Originally posted 1-23-2011, updated 7-28-2020.

Side view of a black bean burger with toppings in the background

How Many Burgers Does This Recipe Make?

This recipe makes six decent-sized black bean burgers. And don’t worry, if you can’t eat all six within a few days, they’re freezer friendly! Note: The recipe and price breakdown below are for the burger only. Everyone likes something different on their burger, so I decided not to include buns and toppings in the recipe or price breakdown. 

How to Freeze the Black Bean Burger Patties?

Since I cook for just myself, I cooked two of my patties and froze the rest. Just wrap the raw patties in plastic wrap and then place them in a zip top freezer bag. To cook later, thaw the patty for 30 seconds in the microwave then finish cooking in a skillet as described in the recipe below.

What Toppings are Good on a Black Bean Burger?

I went with traditional mustard, tomato, lettuce, and red onion, but you could really have a lot of fun with the toppings. You could do a southwest spin and add some chipotle mayo, cheddar cheese, and jalapeños. Or how about a BBQ version with BBQ sauce and pepper jack cheese? A few avocado slices with any of the above themes would also be really nice. And you definitely need to try some Comeback Sauce on there!

Black Bean burgers on a tray with buns, toppings, ketchup and mustard.

Are These Black Bean Burgers Spicy?

Despite having sriracha as one of the ingredients, I don’t find these black bean burgers to be spicy at all. The sriracha just adds another subtle layer of flavor. If you want your black bean burgers to be spicy, simply double the sriracha, or add a jalapeño to the food processor when you’re processing your ingredients together.

Do I Have to Use a Food Processor?

You can make these black bean burgers without a food processor, but it’s a whole lot easier with one. :) To make the black bean burgers without a food processor, just finely mince the red onion, garlic, and sriracha by hand. Mash the black beans by hand (either with a fork or with a potato masher), then stir everything together by hand. 

Can I Bake Them?

I don’t suggest baking the black bean burgers because you won’t get the nice browning on the outside of the burger, which provides extra flavor and texture to the burger. 

Can I Skip the Egg?

I tried to make these black bean burgers without the egg, but unfortunately they just don’t hold together in the skillet (they turn into something more like refried beans). You may be able to do something like a flaxseed egg replacer, but I haven’t tested this.

P.S. This black bean burger recipe is basically a variation on my Homemade Falafel recipe, which is one of the best things I’ve ever eaten.

A black bean burger on a plate, dressed but open faced with ketchup and mustard on the side

 
Side view of a single black bean burger on a bun, fully dressed, sitting on newsprint

Homemade Black Bean Burgers

Black beans, cumin, sriracha, garlic, and fresh red onion make these homemade black bean burgers a flavorful and filling vegetarian meal.
Total Cost $2.57 recipe / $0.43 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Calories 334.88kcal

Ingredients

  • 2 15oz. cans black beans $0.96
  • 1/4 red onion $0.11
  • 1 clove garlic $0.08
  • 1/4 bunch fresh cilantro* $0.20
  • 1 Tbsp sriracha $0.11
  • 1 Tbsp mayonnaise $0.09
  • 1 tsp ground cumin $0.10
  • 1.5 Tbsp soy sauce $0.09
  • 1/4 tsp pepper $0.03
  • 1 large egg $0.23
  • 1 cup plain breadcrumbs $0.26
  • 2 Tbsp cooking oil $0.08

Instructions

  • Rinse and drain the canned black beans. Add the black beans to a food processor along with the red onion, garlic, cilantro, sriracha, mayonnaise, cumin, soy sauce, and pepper. Pulse the ingredients until they are evenly mixed, but still slightly chunky.
  • Transfer the black bean mixture to a bowl and add one large egg and 1 cup breadcrumbs. Stir the ingredients together until they're evenly combined. Let the mixture sit for about 5 minutes.
  • Divide the black bean mixture into six equal portions, then shape each portion into a patty, about 3.5 inches in diameter, ½-inch thick.
  • To cook the black bean burgers, heat 1Tbsp cooking oil in a skillet over medium heat. Once the oil is hot, add a few of the black bean burgers and cook for about 4-5 minutes on each side, or until they are well browned and heated through. Repeat with more oil and the rest of the patties until they're all cooked.
  • Place each patty in a bun, add your favorite toppings, and enjoy!

Notes

*feel free to sub parsley for the cilantro.

Nutrition

Serving: 1patty | Calories: 334.88kcal | Carbohydrates: 49.75g | Protein: 16.23g | Fat: 7.98g | Sodium: 942.65mg | Fiber: 15.33g

Updates to the old recipe: I eliminated the Worcestershire sauce from the original recipe so this recipe would actually be vegetarian (because if you’re making a black bean burger, I’m guessing you want it to be vegetarian!). I also swapped canned beans for home-cooked black beans, because I figure most people will have canned on hand. I used cilantro in place of parsley because that’s what I had on hand, but you can use whichever one you prefer! If you’d like a copy of the old recipe, simply email us at support@budgetbytes.com and we can send you a pdf.

How to Make Black Bean Burgers – Step By Step Photos

Black Bean Burgers in a food processor

Rinse and drain two 15oz. cans of black beans. Add them to a food processor along with ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro (about ½ cup), 1 Tbsp sriracha, 1 Tbsp mayonnaise, 1 tsp cumin, 1.5 Tbsp soy sauce, and ¼ tsp pepper.

Processed black bean burger ingredients in the food processor.

Pulse the ingredients together until they’re mostly mixed. I like to leave it just a little chunky, but fairly even.

Black bean mixture with egg and breadcrumbs

Add the black bean mixture to a large bowl along with one egg and 1 cup breadcrumbs. 

Final black bean burger mixture in the bowl

Combine the black bean mixture with the breadcrumbs and eggs. I like to let this mixture sit for about five minute to let the breadcrumbs absorb some of the moisture.

Shaped black bean burgers on a green cutting board

Divide the mixture into six equal portions and shape them into patties (about ½ cup of mixture each, 3.5″ diameter, ½” thick).

Black bean burgers in a skillet

Add a ½ Tbsp cooking oil to a skillet and heat over medium. When the oil is hot, add a couple of patties and cook for about 4-5 minutes on each side, or until they are nicely browned and heated through. Repeat with more oil and patties until the desired number are cooked (or freeze the rest, see the info above the recipe for instructions on how to freeze).

Side view of a single black bean burger on a bun, fully dressed, sitting on newsprint

Top your black bean burger with your favorite toppings and enjoy!!

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