1 15-oz. can pinto or kidney beans, rinsed & drained
1 tsp olive oil, plus ¼ cup more for cooking sausages, optional
instructions
To make the Spice Liquid, place all the spices and maple syrup in medium bowl, and stir in 2 cups boiling water. Set aside 5 minutes to steep and develop flavor.
To make Sausage Mix, stir 1 cup warm Spice Liquid into masa harina. Let stand 5 minutes to rehydrate masa harina, then stir in hemp seeds.
Heat 1 tsp oil in large skillet over medium-high heat. Add ½ cup beans and ⅓ cup Spice Liquid. Using potato masher or back of spoon, mash beans into Spice Liquid. Cook 3 to 4 minutes, or until liquid evaporates, stirring frequently. Add ½ cup beans and ⅓ cup Spice Liquid, and mash and cook again, stirring. Add remaining ½ cup beans and remaining ⅓ cup Spice Liquid, and cook 5 to 7 minutes, or until mixture is thick and dry.
Stir bean mixture into masa harina mixture. Cool, or refrigerate overnight.
Use damp hands to shape Sausage Mix into 2-inch patties or small links.
Coat non-stick skillet with cooking spray, or heat ¼ cup oil, if using, in skillet over medium heat. Cook sausages 3 to 5 minutes on each side, or until deep brown and crispy. Drain on paper towels. Cool 3 to 5 minutes before serving.
notes
This makes a big batch! So, I like to make all the patties, then place some in an air-tight container and store in the freezer for another day.
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2016/07/16/vegan-hemp-sausage/