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Beany Breakfast Sausage Patties
  • Servings 9
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  • 2 cloves garlic
  • 1 small onion quartered
  • 1 carrot cut into large chunks
  • ½ teaspoon fennel seed
  • 1 15-ounce can pinto beans drained and rinsed well
  • 2 tablespoons chopped walnuts optional
  • 1 tablespoon quinoa flour or other flour
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • ½ teaspoon rubbed sage
  • ½ teaspoon dried basil
  • ½ teaspoon thyme
  • red pepper flakes to taste
  • salt to taste
  • Fit a food processor with a chopping blade and turn it on. Drop the garlic into the running blades to mince. Add the onion and carrot and pulse several times to chop fine. (Or mince all by hand.)
  • Heat a small non-stick skillet and add the vegetables from the food processor along with the fennel seed. Cook until carrots soften, about 4 minutes, adding water by the tablespoon if needed to prevent sticking. Scrape into a medium-sized mixing bowl.
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