Bean Sausages

[Guest guest]

Bean Sausages

 

Recipe Ingredients

 

1 1-lb. Can kidney beans, rinsed and drained (or 2 cups of cooked beans)

1 cup cooked brown rice

2 Tbs. ketchup

1/4 tsp. ground sage

1/8 tsp. dried thyme

1/8 ground savory

1/8 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. fennel seeds, crushed slightly (Roll between 2 layers of wax paper

with a rolling pin)

 

 

 

 

 

Recipe Directions

 

Place beans, rice, and ketchup in a large bowl. Sprinkle evenly with spices.

Mash well with a fork or potato masher, making

sure that spices are evenly distributed. (Rice will be lumpy.)

 

Chill mixture several hours or overnight to blend flavors.

 

Divide chilled mixture into 12 portions. Roll each portion into a ball.

Flatten each ball into a 3” patty.

 

Preheat a large nonstick skillet or griddle over medium heat. Oil lightly or

spray with a nonstick cooking spray.

 

Cook sausages until brown on both sides, turning frequently to brown evenly.

Oil or spray pan again if necessary.

 

Good served with biscuits or scrambled tofu for breakfast, or cook with

sliced onions and green peppers for a delicious

Italian dinner. Each patty provides: 56 cal., 3 gm protein, 11 gm carb., 217

mg sodium.

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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[Guest guest]

These sound amazing! I love the spices. Thanks so much for posting it.

 

Peace,

Maureen

 

Gypsy G wrote:

> Finally found my favorite non-sausage recipe.

> These go over well when served. I like them served as

> a sandwich filler.

> Gypsy

>

> Bean Sausages

>

>