Kidney Bean and Butter Bean Sausages

These were good.  In my opinion they were upstaged by the polenta chips we had with them, but they were still very good!

Kidney Bean Sausages:

400g tin kidney beans, drained and rinsed

1/2 cup chickpea flour

2 tsp tomato paste

1 tsp dried oregano

1 tsp paprika

1 tsp soy sauce

2 tsp olive oil for frying

 

Butter bean sausages:

400g tin butter beans, drained and rinsed

1/2 cup chickpea flour

1 tsp paprika

1 tsp chilli powder

1 tsp cumin powder

1 tsp soy sauce

 

For each of the two recipes, mix the ingredients (except the olive oil) until well combined.

Heat the oil in a frying pan over a low-medium heat.

Roll the mixture into sausage shapes with your hands, and fry the sausages, turning occasionally until they are browned on all sides.

Kidney and Butter Bean Vegan Recipe

Wild Garlic Croquettes
Polenta Chips