Bean Sausages

This versatile recipe is delicious any time of the day...for breakfast, lunch, or dinner!

1 1-lb. Can kidney beans, rinsed and drained (or 2 cups of cooked beans)
1 cup cooked brown rice
2 Tbs. ketchup
1/4 tsp. ground sage
1/8 tsp. dried thyme
1/8 ground savory
1/8 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. fennel seeds, crushed slightly (Roll between 2 layers of wax paper with a rolling pin)

Place beans, rice, and ketchup in a large bowl. Sprinkle evenly with spices. Mash well with a fork or potato masher, making sure that spices are evenly distributed. (Rice will be lumpy.)

Chill mixture several hours or overnight to blend flavors.

Divide chilled mixture into 12 portions. Roll each portion into a ball. Flatten each ball into a 3” patty.

Preheat a large nonstick skillet or griddle over medium heat. Oil lightly or spray with a nonstick cooking spray.

Cook sausages until brown on both sides, turning frequently to brown evenly. Oil or spray pan again if necessary.

Good served with biscuits or scrambled tofu for breakfast, or cook with sliced onions and green peppers for a delicious Italian dinner.

Each patty provides: 56 cal., 3 gm protein, 11 gm carb., 217 mg sodium.