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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: Japanese
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Black Bean Sausage With Tofu And Fresh Corn

Date Added: January 04, 2014

Ingredients:

2 Shallots diced
3 Cloves Of Garlic (up to 2)
1 Bunch Fresh Cilantro (chopped)
3/4 Cup Vegetable Stock (up to 2)
2 Ounces Unflavored Gelatin
1 Tablespoon Vegetable Oil as needed
2 Cups Black Beans
1/2 Teaspoon Salt (I used reduced sodium)
1/2 Teaspoon White Pepper (this is important!!)
1/2 Green Bell Pepper minced
1 Carrot peeled and diced
1/4 Cup Tofu
1/4 Cup Corn (about 5 ears)
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Directions:

1. Mince the shallows and garlic.

2. Chop the cilantro. Set aside. Heat oil in a heavy saute pan over moderate heat.

3. When oil is hot, add the shallots and garlic.

4. Saute for 2 to 3 minutes or until tender. Set aside to cool.

5. Place the beans, salt, and white pepper in a food processor fitted with a metal blade and process until beans are pureed.

6. Transfer to a large bowl. To make garnis, remove seeds and membrane from the bell pepper.

7. Cut the pepper and carrot into very small (1/8 in).

8. dice. Heat oil in a saute pan over moderate heat.

9. When oil is hot, add pepper and carrots and saute for 2 to 3 minutes or until tender.

10. Cool _completely_. Drain and towel dry tofu. Cut the tofu into very small (1/8 in).

11. dice. Add tofu, corn, and cooled sauteed vegetables to bean mixture, stirring to combine.

12. Transfer to a bowl. Pour stock into a double boiler.

13. Sprinkle the surface with gelatin and allow it to _bloom_ for about 10 minutes.

14. Heat gelatin to a syrupy consistency over water that is 100 to 110 degees F Remove and allow gelatin to thicken slightly.

15. Set the bowl of bean/vegetable misture into a large bowl filled with ice and stir occasionally as it cools.

16. Add the gelatin. folding to combine, and continue stirring until thickened and well chilled.

17. To assemble sausage, spoon mixture onto a sheet of plastic wrap in a long line.

18. Roll up (like a cigar), twisting the ends closed and securing with butcher's twine, if desired.

19. Chill 3 or 4 hours or overnight. To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Beans, Bell Pepper, MSG, Corn, Garlic, Cilantro allergies.
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