Buttermilk Burger and Beans.. and raisins..

20150529_145419Buttermilk haters don’t run away !!!

I can’t remember the last time, before 2 days ago, that I gagged at the taste of buttermilk. I love buttermilk pancakes and waffles, but I couldn’t  remember what just buttermilk tasted like, so out of curiosity I picked up a bottle. There was no pint containers, I was stuck buying a quart.

Then I tried it.

It was awful !!!

It tasted like out of date sour cream 😳 After pouring the remainder out of the cup into my dog’s bowl, the bottle went back in the fridge, while I cooked up a plan.

So I worked with what I have on hand in the truck, still out of macaroni, hoping to go food shopping this weekend. I had 1lb of organic hamburger the last of my great deal on it. Cannellini beans, an awesome versatile  bean that takes on the flavors its mixed or stirred into.

Buttermilk, Burger and Beans with raisins..

What I used,

1 cup of organic buttermilk

1lb 93% lean ground organic grassfed beef

1 15.5 oz can organic cannellini beans

2 oz organic raisins

2 tblsps of organic Melt (awesome butter substitute)

Organic ground garlic, oregano, thyme all organic

Organic Lime juice, instead of salt

In a 10 in or larger skillet, brown and crumble the burger on high heat til no pink is left. Pan does not need oiled if nonstick or a well seasoned cast iron skillet. I don’t recommend teflon being used for high heat cooking. And I’d never recommend aluminum pots or pans. I do occasionally use aluminum foil in the oven to quickly heat something up.. But mostly use it to tent roasts and poultry while cooking..

Oops I’m off on a tangent again.

After you brown the burger, turn off the heat, add your

raisins and spices and butter/substitute.

Add in the buttermilk and bring up the heat to a fast simmer, stirring often til the juices begin to thicken.

Put the heat to med low.

Drain and rinse the beans and stir into the buttermilk burger. It’ll start thickening much faster because of the beans. Cook until slightly under the consistency you want, then turn off the heat and let sit 5 minutes, plate up and enjoy. Yields 2 to 3 meal size servings.

I don’t know why I thought the raisins would be a good thing lol.. And I’m glad I did, they added just the right sweetness without tasting like sugar.

I haven’t added all the nutritional info together but I do know this dish is packed with protein, fiber, vitamins and minerals and I very much enjoyed the taste ! I hope you give it a try whether you’re a buttermilk hater or not.. Now I just have 2 cups left to figure out what to do with. I read that it makes a good meat tenderizer and used for both  baked and fried breading.

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