Smoked Pepper And Butter Bean Vegetarian Sausages

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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 breadcrumbs
• sunflower oil, for shallow frying
• seasoning

Recipe

• 1 heat the oil in a large frying pan and fry the diced peppers over a high heat for 5 minutes.
• 2 reduce the heat, add the garlic and fry for a further 2 minutes.
• 3 stir in the pimenton and cook for 1 minute.
• 4 remove from heat and allow to cool.
• 5 place the butter beans in a large bowl and mash roughly.
• 6 add the cooled pepper mixture along with the tahini and bread crumbs, season well and then combine thoroughly.
• 7 divide mixture into eight balls and using wet hands, roll each into a sausage measuring about 10cm long.
• 8 clean the frying pan, pour in 1cm of sunflower oil and place over a moderate heat.
• 9 add the sausages and cook for 10 minutes, turning often, until heated through and golden brown (you may need to do this in batches).
• 10 drain on kitchen paper.
• 11 serve with green beans.