Smoked Pepper And Butter Bean Vegetarian Sausages Food

SMOKED SAUSAGE AND BEANS

Steps:

• In a large skillet, saute onions and garlic in oil until tender. Add sausage; cook and stir until lightly browned. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally. Discard bay leaves. Serve in a bowl over rice or pasta.

SMOKED PEPPER AND BUTTER BEAN VEGETARIAN SAUSAGES

Steps:

• 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.

FIREHOUSE BUTTER BEANS AND SAUSAGE

Steps:

• Place lima beans in a large pot with enough water to cover by 2 inches; bring to a boil. Remove pot from heat and let stand for 2 hours. Drain and rinse beans under cold water.
• Transfer beans back to large pot and pour in enough water to cover; add sausage and red pepper flakes. Bring water to a boil, decrease heat, and simmer, adding water as needed to keep beans from sticking to the bottom, until beans are tender and liquid has thickened, 1 to 2 hours.

SMOKY BUTTER BEANS & GREENS

Steps:

• Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
• Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.