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1
Rinse (cold water) and sort through the beans.
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2
Discard any pebbles or debris that may be present.
-
3
In a large bowl, cover the rinsed beans with about 3″ of cold water and allow beans to soak overnight, or at least 8 hours.
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4
After soaking, place beans in a large soup pot with 8 cups of water.
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5
Bring to a rolling boil, then reduce the heat to medium and simmer for about 2 hours, or until beans are completely tender.
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6
(If water amount gets too low, just add 1/2 cup at a time just to cover the beans.
-
7
).
-
8
While beans are cooking, prepare the vegetables.
-
9
Dice each pepper and onion into 1/4″ pieces (or smaller) and set aside.
-
10
When beans are cooked through, drain off any excess liquid, reserving 1 cup of the bean stock.
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11
Allow the beans to cool.
-
12
Using either a food processor, blender, or potato masher, blend the bean mixture into a stiff bean paste.
-
13
If the mixture becomes too thick, add small amounts of the leftover bean stock.
-
14
Transfer mixture into a large mixing bowl.
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15
Mix in peppers, onion, garlic, 1 cup of bread crumbs, eggs, salt and pepper.
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16
Stir in 3/4 of the Hursts Cajun seasoning packet.
-
17
(If you want an even stronger Cajun punch, add in the entire package.
-
18
).
-
19
Wet your hands (prevents sticking) and begin constructing the patties.
-
20
Once formed, dredge each in the remaining bread crumbs and place on a large baking sheet.
-
21
Place in the fridge while making the garlic aioli.
-
22
The patties will be delicate - using a spatula and your hand to move them will help keep them together.
-
23
In a small bowl, mix mayonnaise, lemon juice, Dijon, and smashed roasted garlic cloves until fully combined.
-
24
Place in the fridge until ready to serve the burgers.
-
25
Using a tablespoon of vegetable oil, brown both sides of the burger over medium-high heat.
-
26
Flip several times to prevent burning, and allow the inside to get hot (which will help the burger set-up and not be mushy on the inside.
-
27
).
-
28
Spoon on a nice big dollop of aioli, along with some fresh lettuce and tomato.
-
29
Serve with a few dill pickle spears or some New Orleans style Dirty Rice...
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30
Enjoy!8.
