Black bean sausage with tofu and fresh corn
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Black bean sausage with tofu and fresh corn
  Beans    Sausage    Tofu    Corn    Breakfast    Vegetarian  
Last updated 6/12/2012 1:08:57 AM. Recipe ID 35665. Report a problem with this recipe.
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      Title: Black bean sausage with tofu and fresh corn
 Categories: Breakfast, Vegetarian
      Yield: 8 Servings
 
      2 sm Shallots
      3 lg Cloves garlic
      1 bn Fresh cilantro
    3/4 c  Vegetable stock
      2 oz Plain unflavored gelatin
      1 tb Vegetable oil
      2 c  Cooked black beans
    1/2 ts Salt
    1/2 ts Ground white pepper
    1/2 md Green bell pepper
      1 sm Carrot, peeled
    1/4 c  Firm tofu
    1/4 c  Fresh corn kernels
 
  Mince the shallows and garlic. Chop the cilantro. Set aside. Heat oil
  in a heavy saute pan over moderate heat. When oil is hot, add the
  shallots and garlic. Saute for 2 to 3 minutes or until tender. Set
  aside to cool. Place the beans, salt, and white pepper in a food
  processor fitted with a metal blade and process until beans are
  pureed. Transfer to a large bowl. To make garnis, remove seeds and
  membrane from the bell pepper. Cut the pepper and carrot into very
  small (1/8 in.) dice. Heat oil in a saute pan over moderate heat.
  When oil is hot, add pepper and carrots and saute for 2 to 3 minutes
  or until tender. Cool _completely_. Drain and towel dry tofu. Cut the
  tofu into very small (1/8 in.) dice. Add tofu, corn, and cooled
  sauteed vegetables to bean mixture, stirring to combine. Transfer to
  a bowl. Pour stock into a double boiler. Sprinkle the surface with
  gelatin and allow it to _bloom_ for about 10 minutes.  Heat gelatin
  to a syrupy consistency over water that is 100 to 110 degees F.
  Remove and allow gelatin to thicken slightly. Set the bowl of
  bean/vegetable misture into a large bowl filled with ice and stir
  occasionally as it cools. Add the gelatin. folding to combine, and
  continue stirring until thickened and well chilled. To assemble
  sausage, spoon mixture onto a sheet of plastic wrap in a long line.
  Roll up (like a cigar), twisting the ends closed and securing with
  butcher's twine, if desired. 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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Recipe ID 35665 (Apr 03, 2005)

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