Smoked Pepper and Butter Bean Vegetarian Sausages

Recipe by Missy Wombat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon sunflower oil
  • 1
    red pepper, deseeded and finely chopped
  • 1
    yellow pepper, deseeded and finely chopped
  • 2
    garlic, cloves crushed
  • 2
    teaspoons pimientos (Spanish smoked paprika)
  • 1
    (410 g) can butter beans, drained and rinsed
  • 3 -4
    tablespoons tahini
  • 75
    g fresh white breadcrumbs
  • sunflower oil, for shallow frying
  • seasoning
Advertisement

DIRECTIONS

  • Heat the oil in a large frying pan and fry the diced peppers over a high heat for 5 minutes.
  • Reduce the heat, add the garlic and fry for a further 2 minutes.
  • Stir in the pimenton and cook for 1 minute.
  • Remove from heat and allow to cool.
  • Place the butter beans in a large bowl and mash roughly.
  • Add the cooled pepper mixture along with the tahini and white bread crumbs, season well and then combine thoroughly.
  • Divide mixture into eight balls and using wet hands, roll each into a sausage measuring about 10cm long.
  • Clean the frying pan, pour in 1cm of sunflower oil and place over a moderate heat.
  • Add the sausages and cook for 10 minutes, turning often, until heated through and golden brown (you may need to do this in batches).
  • Drain on kitchen paper.
  • Serve with green beans.
Advertisement