Cleveland Tri Club
Vegetarian Black Bean Breakfast Sausage
Yield: makes 18 patties
serving size = 1 sausage patty
2 Tablespoons flax seeds
1/3 cup water
1 bell pepper (any color), quartered
1/2 white onion, cut into wedges
4 cloves garlic, peeled
3 (15 oz cans) black beans, rinsed & drained
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
2 Tablespoons light brown sugar
1/2 teaspoons fresh grated nutmeg
1/2 teaspoons cayenne pepper
1/2 teaspoons red pepper flakes
1 teaspoon fennel seeds
1 1/2 c. fresh bread crumbs
Combine flax and water in a small bowl, and set aside.
In a food processor, pulse together the pepper, onion, and garlic until minced. Drain all excess water out. Set aside.
In a large bowl mash the rinsed black beans with the back of a fork. It doesn't have to be completely mashed. More like a rough mash where some beans pieces are left intact.
Add the pepper mixture to the beans. Give the flax mixture a quick stir and add that to the beans, along with all seasonings and bread crumbs.
Combine completely, which may be easiest to do with your hands.
Heat a large non-stick skillet or griddle to medium low heat. While the pan is heating up, form patties with 1/4 cup worth of bean mixture. They will be about a half-inch thick.
Place patties on the hot skillet or griddle and cook for about 5-7 minutes, or until browned on one side. Carefully flip over to brown the other side.
You can either serve immediately with your favorite breakfast food, make breakfast sandwiches, or let cool completely before putting in a freezer-safe bag to keep in the freezer for up to 3 months.
When the last swimmer exited the pool the combined yardage was 279,875 yards which also equals 159 miles. All swimmers and their yardage is shown below.
Check out the 2017 swim challenge in the video below.
There is also the recipe for the Black Bean Breakfast Patties that were served.