Ingredients

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 tsp. fennel seed, crushed
1/8 tsp. dried red pepper
1/8 tsp. dried basil; or
1/2 tsp. fresh basil
1 1/2 tsp. chopped fresh parsley
salt; to taste
1 red bell pepper; minced
1/8 C. vegetable broth or water or more as needed
4 large mushrooms; minced
1/4 C. onion; minced
salt; to taste
1/8 tsp. celery seed
1/2 tsp. chopped fresh oregano
1 dash black pepper
whole wheat flour (pastry flour works best)

Cooking Instructions

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 Tbls. 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.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)