Ingredients Jump to Instructions ↓

  1. 2 c Cooked pinto beans

  2. 1/2 c Whole wheat breadcrumbs

  3. 1/2 c Onion, minced

  4. 1 Garlic clove; minced

  5. 1/2 c Tomato sauce

  6. 1/8 ts Fennel seed, crushed

  7. 1/8 ts Dried red pepper

  8. 1/8 ts Dried basil; -OR-

  9. 1/2 ts -Fresh basil

  10. 1 1/2 ts Chopped fresh parsley

  11. Salt; to taste --MUSHROOM-RED PEPPER SAUCE-- 1 Red bell pepper; minced

  12. 1/8 c Vegetable broth or water

  13. -OR- more as needed 4 lg Mushrooms; minced

  14. 1/4 c Onion; minced

  15. Salt; to taste 1/8 ts Celery seed

  16. 1/2 ts Chopped fresh oregano

  17. 1 ds Black pepper

  18. 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

  19. 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

  20. 1993Typed for you by Karen Mintzias


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