BLACK BEAN BURGERS

INGREDIENTS
1 1/4 C Dried Black Beans (rinsed and picked over, then soaked for 4 hrs and drained.)
Kosher Salt
3 1/2 Tbl Extra Virgin Olive Oil
1/3 C Farro or Spelt (Special high-nutrient, high fiber wheat)
One small Onion, finely diced
1/4 tsp crushed red pepper
1 clove garlic, minced
2 large eggs, lightly beaten
1 C coarse fresh bread crumbs
1/4 C Chopped Basil
1/4 C Chopped Cilantro
1/4 tsp freshly ground pepper
Vegetable oil for sauteing
8 Toasted Buns

DIRECTIONS
1. In saucepan cover the beans with 2 inches of water. Simmer over moderately low heat, stirring occasionally, until tender (about 1 hour). Add water as needed to keep the beans covered by 2 inches of water. When the beans are tender, season them with salt and let stand for 5 minutes. Drain.

2. Meanwhile, in a saucepan, heat 1/2 tablespoon of the olive oil. Add the farro or spelt and cook over moderately high heat, stirring, 2 minutes. Add 1 1/2 C water and a pinch of salt. Bring to a boil. Cover and simmer until the grains are al dente, 30 minutes.

3. In a small skillet, heat the remaining 3 Tbls of olive oil. Add the diced onion and cook over moderate heat until softened. Add the crushed red pepper and garlic and cook until fragrant, 2 minutes.

4. In a food processor, pulse all but 1/2 C of the beans to a chunky puree; Transfer to a bowl. Fold in the remaining 1/2 C of beans, the farro, the onion mixture, eggs, bread crumbs, basil, cilantro, pepper, and 1 teaspoon of salt. Form the mixture into 8 patties. Cover and refrigerate for 30 minutes or freeze until ready to cook.

5. (Label) In a large, non-stick skillet, heat 1/8 inch of vegetable oil. Add the patties and cook over moderate heat, turning once, until browned and heated through, about 6 to 8 minutes. While they cook, toast the buns on a dry, hot skillet. Top with spicy jack cheese and your favorite burger condiments.