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Full Online Book HomeLearning KitchenBeansandgrains - Herbal Bean Sausages W Red Pepper Sauce
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Beansandgrains - Herbal Bean Sausages W Red Pepper Sauce Post by :Robeau Category :Learning Kitchen Author :Unknown Date :November 2011 Read :959

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Beansandgrains - Herbal Bean Sausages W Red Pepper Sauce

2 c Cooked pinto beans
1/2 c Whole wheat breadcrumbs
1/2 c Onion, minced
1 Garlic clove; minced
1/2 c Tomato sauce
1/8 ts Fennel seed, crushed
1/8 ts Dried red pepper
1/8 ts Dried basil; -OR-
1/2 ts -Fresh basil
1 1/2 ts Chopped fresh parsley
Salt; to taste

MUSHROOM-RED PEPPER SAUCE-
1 Red bell pepper; minced
1/8 c Vegetable broth or water -OR- more as needed
4 lg Mushrooms; minced
1/4 c Onion; minced
Salt; to taste
1/8 ts Celery seed
1/2 ts Chopped fresh oregano
1 ts Black pepper
Whole wheat flour (pastry flour works best)

DIRECTIONS:
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
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