Friday, February 22, 2013

Bean Successes: Rolls & "Sausage"

I have been preparing to team teach a class on beans for the last two weeks and have come up with two winners to share - recipes and samples.

Here is the info and recipe:
I took my favorite roll recipe (see Easy Rolls, posted on 4-3-12) and switched out 2 c. of white flour for 2 c. of red kidney bean flour. They were light and did not taste like beans. I don't think they are any healthier, except for some extra fiber, but they will help my family's digestive system get use to beans faster. As you can see from the photos the dough is mixed, rolled out and placed on the pans just in the same way as the original. The dough is not completely white (as you can see with it next to the flour on the side), but has speckles (which are actually red, but look like wheat).
The last photo shows you the bean flour and white flour side by side in a measuring cup to give you an idea of the color difference. Rising time is the same.

The other winner is a (pretend) sausage recipe I got from a Vegan Cookbook. There are many good cookbooks I found at the library in preparation for this class. I'll list them in the next post.

Black Bean Sausage (p. 75-76 in Quick & Easy Low-Cal Vegan Comfort Food):
Note: I doubled many of the spices because the original amounts didn't seem to hide the bean flavor enough for me, so this recipe is what I used - a little different than what is in the cookbook.
1 T + 1 tsp canola oil
1/2 c. diced yellow or white onion (I used the bottom of green onions)
1/2 c. diced green bell pepper
1/4 c. quick oats (I'd use twice this next time for a chunkier texture)
1 1/2 c. canned or cooked black beans, rinsed and drained
1 1/2 c. brown rice ( I used 1/2 white, 1/2 wild rice)
2 tsp fennel seeds
4 tsp sage
1 tsp oregano
1 1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp cayenne
If you are making your own beans, start 1-3 days ahead with soaking and cooking and cooling the beans.

Warm 1 tsp of oil in med skillet over med heat. Saute onion and bell pepper until soft (abt 3 min). Set aside.

Mash beans. Pulse oats in food processor until a fine flour. Add sauteed items, beans and rice to oat flour.

Pulse until no lg pieces of bean left. Do not puree. Turn out bean mixture into lg bowl and add spices.

Combine well using hands if necessary. Form "sausage" by rolling small balls then flatten into patties. opt: chill for 1 hr up to 3 days. I left mixture in fridge for three days and then made sausage. Flavors blended well that way. The smaller and flatter the patty, the more like sausage it seemed to me.
Warm 1 T canola oil in lg skillet or griddle per batch. Cook until brown and slightly crispy on both sides (abt. 3 min/side).

Warning - the mix looks grey. The patties themselves, once cooked have a nice brown look (note the different colors in the photo). Much more appetizing to eat; don't worry.

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