These sausages can be put together in no time, because canned beans are used. The traditional pantheon of Southwestern ingredients—chili powder, chiles, and cilantro—are included. Serve with Mexican Tomato Sauce.
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 jalapeño or serrano chiles, seeds and ribs removed, and chopped
2 tablespoons chili powder
11/2 tablespoons ground cumin
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup chopped fresh cilantro
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten Vegetable oil spray
1. Heat olive oil in a heavy large skillet over medium-high heat. Add onion, garlic, and chiles, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add chili powder and cumin and cook for 1 minute, stirring constantly. Add black beans, cilantro, and 1/2 cup water. Bring to a boil and simmer mixture, stirring frequently, for 3 minutes.
2. Transfer mixture to a food processor fitted with a steel blade or to a blender, and puree. Scrape mixture into a mixing bowl, and season with salt and pepper. Refrigerate mixture for 30 minutes. Mix in eggs, and knead well.
3. Preheat the oven to 450°F, line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray. Divide sausage mixture in half, and arrange each half in a cylinder 11/2-inches high; alternately, divide mixture into 4 to 6 patties 11/2-inches high. Spray tops of sausages with vegetable oil spray.
4. Bake lentil sausages for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately.
Note: The black bean mixture can be prepared for baking up to a day in advance and refrigerated, tightly covered. They can also be baked in advance; reheat them in a 400°F oven for 5 to 7 minutes, or until hot and crusty again.