Herbal Bean Sausages: processor?

[Guest guest]

This sounds delicious. Do you process or mash the beans, before

mixing?

Jack, (Texas)

 

 

, Gypsy G <bohemian_river

wrote:

>

> 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.