How To make Herbal Bean Sausages
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 ds Black pepper
Whole wheat flour -- (pastry flour works best) These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate. 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
How To make Herbal Bean Sausages's Videos
EASY BBQ SAUSAGES | @avantgardevegan by Gaz Oakley
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Beautiful Vegan Bean Sausages that are suitable for BBQ's! Easy to make & extremely tasty. I served mine with a lovely salsa verde. When the weather is good, bring out the bbq & make these vegan bbq sausages!!!
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Ainsley's Sausage and Butter Bean Bake
Watch Ainsley cook up a quick and easy dinner -- turning sausages, tinned tomatoes, tinned butter beans, onion and a sprinkle of dried sage into a comforting and tasty meal.
For more recipe ideas visit the Change4Life Supermeals zone:
15 Bean Soup Italian Style with Sausage & Fresh Herbs
There are many variations of 15 bean soup. Today, Eric from Simply Elegant Home Cooking will be demonstrating an Italian variation of the classic soup recipe. The key to making a delicious homemade soup is to use the stovetop and not the Instapot! This allows you to bring out the best flavors in your ingredients. While we're on the subject of the ingredients, you want to be sure to use authentic Italian ingredients. Eric will show you some tips to make sure you're sourcing the highest quality you can buy!
DO NOT USE STORE BOUGHT STOCK! Just don't do it. In the link below, Eric demonstrates how to make a delicious homemade chicken stock completely from scratch.
Ingredients:
-1 20 oz. package Hurst's HamBeens Brand 15 Been Soup
-8 cups HOMEMADE chicken stock
-1 yellow onion
-1 stalk celery
-1 large carrot
-1 lb. Italian Sausage (sweet or spicy)
-1 28 oz. can San Marzano tomatoes
-2 Tb. Italian extra virgin olive oil
-1 cup Italian dry white wine (such as pinot grigio)
-8 sprigs fresh thyme
-1 bunch fresh Italian parsley
-1/2 Ts. dried oregano
-1/2 Ts. crushed red pepper flakes
-1/2 lemon
-3 cloves garlic
-salt and pepper to taste
Directions:
-Rinse the beans in cold water. Drain them and then cover with fresh water in a large bowl. Be sure to leave several inches of water above the beans. Allow them to soak overnight at room temperature.
-Preheat a large pot on medium heat. Once hot, add the Italian extra virgin olive oil and the Italian sausage. Cook until the pink is almost gone and some dark colors develop on the sausage. Use a spatula during this process to break up the sausage and stir every minute or so.
-Once sausage is mostly cooked through, add in the diced celery, carrot, and onion. Add a small amount of salt and pepper. Cook for about 5 minutes, stirring occasionally.
-While veggies cook, remove the thyme leaves from the stem and mince with a sharp knife. Also use a garlic press to crush 3 cloves of garlic.
-Once veggies have softened, add in the fresh thyme and garlic. Also add in the crushed red pepper flakes and oregano. Stir frequently at this point to prevent the garlic from burning. Cook for 1 minute.
-Add in half the chicken stock, then the rinsed and drained beans, then the 2nd half of the stock. Stir to incorporate ingredients and to ensure nothing is stuck to the bottom of the pot. Turn up the heat to medium high heat until a simmer is reached.
-Once a simmer is reached, taste for seasoning and add more salt and pepper is necessary. Allow the soup to simmer, uncovered, for an hour and a half.
-After an hour and a half, crush the San Marzano tomatoes with your hands and add them to the bean soup. Add in the Italian white wine too. Stir the pot to incorporate the ingredients. Allow the soup to cook for another 30 minutes, uncovered.
-After cooking the wine for 30 minutes, the alcohol should be cooked off and the soup should be ready, but test a bit to make sure the beans are cooked properly. Turn off the heat and add in the juice from the half lemon, as well as the chopped Italian parsley.
-Serve and enjoy!
Cranberry Beans with Smoked Sausage Recipe
Cranberry beans with smoked sausage recipe
Ingredients:
1/2 lb cranberry beans
olive oil
1 smoked sausage sliced
diced onion
minced garlic
bell pepper
1/2 tsp. chicken bouillon powder
black pepper powder
water
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Beans and Sausage Stew
This Herbed White Bean and Sausage Stew is a great way to feed your family an easy, healthy, economical & delicious one pot meal. Make this Instant Pot Beans and sausage with dried Great Northern Beans & your favorite sausage under 30 mins. The best economical dinner recipe that the whole family will love.
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French Sausage & Bean Casserole
This is a simplified take on cassoulet, the famous French bean casserole. I keep the sausage but skip the confit duck, and affectionately dub it ‘Poor Man’s Cassoulet’. One bite though and you’ll know there’s nothing poor about this dish.
This recipe is exclusive to the RecipeTin Eats Dinner cookbook!
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