PINTO BEANS AND SAUSAGE RECIPE RECIPES

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the onions, mushrooms and 1/4 teaspoon salt and cook, stirring, until the onions and mushrooms are soft and thick almost like a paste, about 6 minutes. Stir in the soy sauce and remove from the heat. Let cool.
• Put the drained beans, chickpea flour, onion-mushroom mixture and 1 tablespoon oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined.
• Divide the bean mixture into 12 even portions. Roll each out into a cylinder about 4 inches long, then roll up tightly in plastic wrap and twist the ends to secure.
• Set up a steamer and arrange the rolled up sausages in it (you may have to do this in batches). Heat the steamer over medium heat and once steaming, cover and steam until the sausages have plumped up, about 20 minutes. Remove from heat, uncover and refrigerate the steamed sausages until firm, about 2 hours or up to overnight.
• Preheat the oven to 350 degrees F. Unwrap the sausages and heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the sausages and cook, turning them as needed, until browned and crisp all over, about 5 minutes. Transfer the skillet to the oven and bake until heated all the way through, about 5 minutes.

Steps:

• Pour beans into a colander and rinse under cold water. Pick through beans and discard any broken beans and debris. Transfer to a large, heavy-bottomed pot. To soak overnight (optional): cover beans with 4” of cold water and place in the refrigerator and let soak overnight, or up to 12 hours. Drain beans and return to pot. Add enough cold water to your pot to cover your beans by 2”. Add bacon, onion, oregano, and bay leaf. Bring the beans up to a rolling boil, and let boil on high for 10 minutes before reducing to a simmer. Stir in cumin and paprika and cover, with the lid ajar. Cook, stirring occasionally, until beans are tender, 1 to 2 hours, depending on how long the beans were soaked. When beans are tender, remove onion, oregano, and bay leaf. Remove bacon, coarsely chop, and return to pot. Season beans to taste with salt and serve. In a large, high-sided skillet or medium heavy-bottomed pot over medium heat, heat oil. Add bacon and onion and cook until onion is translucent and bacon is beginning to crisp, 6 minutes. Add cumin and smoked paprika and cook until fragrant, 1 minute. Add beans and chicken broth or water and stir to combine, scraping any burnt pits from the bottom of your skillet. Stir oregano into the beans. Bring mixture up to a low simmer and cook, stirring occasionally, for 15 minutes, adding more broth or water ¼ cup at a time if pan is looking dry.  Before serving, remove oregano stems and season to taste with salt.