Herbal Bean Sausages

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Herbal Bean Sausages

 

2 cups cooked pinto beans

1/2 cup whole wheat breadcrumbs

1/2 cup onion, minced

1 garlic clove, minced

1/2 cup tomato sauce

1/8 tsp. fennel seed, crushed

1/2 tsp. dried red pepper

1/8 tsp. dried basil or 1/2 tsp. fresh basil

1 1/2 tsps. chopped fresh parsley

salt to taste

 

Mushroom red pepper Sauce;

1 red bell pepper, minced

1/8 cup vegetable broth or water or more as needed

4 large mushrooms, minced

1/4 cup onion, minced salt to taste

1/8 tsp. celery seed

1/2 tsp. chopped fresh oregano

1 dash black pepper

whole wheat flour, pastry flour works best

 

Combine all ingredients in a mixing bowl, mix

thoroughly, and shape into

1 to 2 inch sausages. Saute in a small amount of

vegetable oil until crisp, or place in a baking pan

and broil, turning when edges are slightly crisp.

Serve with Mushroom-Red Pepper Sauce (below).

Mushroom-Red Pepper Sauce: Cook red pepper in

vegetable broth for 5 to 7 minutes until tender. Add

mushrooms, onion, salt, celery seed, oregano, and

black pepper. Cook 5 minutes longer or until onion is

transparent. Quickly whisk in enough flour to just

thicken the sauce, about 2 tablespoons at a time.

Immediately remove from burner. Do not overcook, or

flour will cake. If needed, add more vegetable broth

or water. Serve over sausages, whole grains, or

vegetables. Serves 12.

 

 

 

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