Black Bean Breakfast “Sausage”

Day 1 of my rotation diet is the most difficult for me to eat enough protein, especially at breakfast. Seafood doesn’t scream breakfast to me unless it’s lox on a bagel. Since there are commercially made black bean burgers I figured I could make black bean breakfast sausage. I used the same spice blend from when I make pork breakfast sausage and it turned out just as well. The recipe made 16 small patties and I froze them so I can pop them out of the freezer as needed and fry them up to give them that crispy outside. I added a teaspoon of olive oil to the bottom of my frying pan, heated it on medium and then added two patties. They fried up beautifully and quickly – less than three minutes on each side. The patties had a nice crunch on the outside with a creamy inside and they held up well to cooking.

3 cups black beans, cooked (if using canned then drain & rinse as well)
2 cups brown rice, cooked
2 Tbs agave nectar (or honey)
3 tsp rubbed sage
2 tsp dried thyme
1 tsp salt
1/4 tsp ground cloves
1/4 tsp black pepper

In the large cup of a food processor combine all ingredients. Pulse until beans are blended but rice still retains some of its shape (this gives it a better texture). Form into patties and lay out on a cookie sheet covered in waxed paper or parchment paper. I used an ice cream scoop to keep the size uniform. Patties can be fried until crispy for immediate use or frozen and fried at a later date.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Side Dish, Specialized Diets, Vegan. Bookmark the permalink.

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