Recipes on October 21, 2012 by

Yum Kid: Bean Kebabs

There is something about finger foods that simultaneously screams I am an adult and I am a kid.  Patties aka sliders aka kebabs as I call them are very popular in my home. I find them very versatile as they are great for school lunches, afternoon snacks, playdate snacks, light dinner, cocktail parties and dinner parties.  I dress them for the occasion by using different dips and fun garnishes.

I used the Bob’s Red Mill Black Bean Flour as a base for these kebabs, and added their Whole Grain and Beans Soup Mix for taste and texture. The bean soup mix contains 4 kinds of beans, plus seeds and grains. I soaked the beans for 2 hours prior to cooking to soften up the beans.  Then I cooked the beans in a pressure cooker for about 15 minutes or 4 whistles. My pressure cooker is my secret weapon in the kitchen. With it, I can whip up lentils, beans and meat stews in no time.

I then blended together the flour and the beans, turning them into a thick paste suitable for making sliders. A little more work on the stove, and voila!

I was gratified to see that my 5 year old and my husband both enjoyed eating it. My husband and I used some spicy sauce and had a fun appetizer for dinner.

I have used egg as a binder in this recipe, but for a vegan option, use breadcrumbs as a binder.

Bean Kebabs (makes approximately 20 kebabs):


  1. Soak the dry Whole Grain and Beans Soup Mix for 2 hours. Cook the mix in a pot per the cooking instructions at the back of the soup mix packet.
  2. When cool, blend the cooked soup mix using an immersion blender. The result should a thick paste. If there is excess water then cook off the extra water till the blended cooked soup mix is a thick paste.
  3. Add the remaining ingredients to the soup paste and mix thoroughly.
  4. Pressing firmly, form mixture into patties about 2 inches wide and ½ inch thick.
  5. Heat up a large frying pan on medium/high heat and pour some oil.
  6. Place the kebabs into the pan and brown the kebabs until browned, about 2-3 minutes per side.

Serve the cooked kebabs with sour cream for the kids. For the adults use a mint yogurt dip or cilantro chutney.

Rashmi Nigam is a wife, mother, foodie, and blogger who chronicles her journey towards raising healthy eaters at YumKid. She draws from her real food upbringing as well as her travels, to prepare simple, unprocessed meals for her family. You can also follow her on Twitter or Facebook.



[…] Have you checked out my guest post on Bob’s Red Mill blog using their grains and soup mix?  Check it out  for I share a  vegetarian finger foods recipe on their blog. I love their products!  Their soup mixes are a staple in our home. Here’s the link to the recipe. […]

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