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Herbal Bean Sausages
posted by Millie 4-11-99
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
1/8 tsp. Dried red pepper
1/8 tsp. Dried basil; -OR-
1/2 tsp. -Fresh basil
1 1/2 tsp. 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.
* Source: Karen Iacobbo, in The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias
