1. In a large bowl, using a fork, mash kidney beans with reserved liquid. Add beef, eggs, onion, garlic, parsley, salt and pepper and mix gently but thoroughly with your fingers.

2. Divide mixture into 2 portions, about 1 lb. 11 oz. each. Use immediately or place each portion in a large ziplock bag, squeeze out air and seal. Refrigerate for up to 1 day or freeze for up to 1 month.