1 (16 ounce) package chili with meat soup mix
1 1/2 cups water
3 tablespoons olive oil
1 (14 ounce) can kidney beans, drained
1 (4 ounce) can whole black beans, drained
3 tablespoons dried parsley, minced
1 teaspoon garlic powder
2 teaspoons dried onion
1 teaspoon dried rosemary
3 1/2 teaspoons dried basil
3 1/2 teaspoons chili powder
3 tablespoons dried oregano
3 teaspoons dried basil
1 tablespoon dried rosemary
3 tablespoons soy sauce
3 tablespoons cornstarch
1 teaspoon garlic powder
In a large saucepan bring water, olive oil, beans, parsley, garlic powder, onion and rosemary to a boil; reduce heat to medium low and stir in liquid while stirring. Bring to a boil, reduce heat to medium low and simmer, stirring occasionally, for 20 minutes, stirring constantly, until beans have been pulled all the way through. Season with salt, pepper, paprika and chili powder. Reduce heat to medium-low and cook, stirring occasionally, for 8 to 10 minutes, stirring frequently. Stir in Italian seasoning and mix. Stir in cornstarch.
Pour mixture into patty mat.
Melt butter in skillet over medium heat. Pour brown sugar mixture over all.
Bake at 350 degrees for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Remove patty from heat, leaving until brown around edges of the patty. Place patty under hot water on a foil lined flat surface. Dip edges of patty in butter and sprinkle brown sugar mixture over wet spots, turning once. Remove from hot water with a slotted spoon. Brush top with cornstarch sauce.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until patty is golden brown. Cool on wire rack. Serve immediately.