Black beans and I are in an eternal love affair. In the zombie apocalypse I’d be looking in all the cupboards for cans of them.
The other day I was thinking about these chickpea nuggets from way back in February and how I could make them black bean related.
So here we go, smokey black bean sausages.
- 1 can of black beans
- 2 tbsp olive oil
- 1/2 cup/64g vital wheat gluten (I use Bob’s Red Mill)
- 1/2 cup/64g panko bread crumbs
- 1/4 cup/59ml water
- 2 tbsp light soy sauce
- 2-3 cloves of garlic, pressed
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/4 tsp liquid hickory smoke (I use Stubbs)
- Salt and pepper
- Rinse and drain the black beans then add to a large bowl. Add the olive oil.
- With a fork or potato masher, mash the beans until fairly smooth – I left some whole beans for texture.
- Add the rest of the dry ingredients and mix thoroughly.
- Add the water, soy sauce and liquid smoke and using a wooden spoon stir to combine.
- Using your hands, begin to knead the dough, bringing together all the wheat gluten and bread crumbs.
- Tip the dough onto a clean work surface and knead for approximately 3-5 minutes to develop the gluten strands.
- Roll into a big ball and flatten slightly. Using a knife, cut off strips before rolling with your hands into sausage shapes.
- Repeat with the remaining dough (I ended up with 8 sausages)
- To cook, heat a small frying pan with 1/2 tbsp olive oil on a medium heat, cook for 1-3 minutes each side or until crispy and well browned.
- If you wish to, you can freeze the leftover sausages!