Black (bean) pudding (with scrambled egg and mushrooms)

This is a vegan version of the traditional British breakfast component, black pudding, which is made from pig’s blood. I had some leftover cooked black beans and had promised to make a full cooked breakfast as a Sunday treat for the children. We can’t get black pudding here very easily, but it occurred to me that I could probably make something vaguely resembling it with the leftover beans, some ground oats, onion and spices. You don’t have to serve this at breakfast – it makes a perfectly respectable black bean burger, too! Vary the spices according to your own tastes.

Recipe for Black (bean) pudding (serves 3)

Ingredient Calories per serving
220g/1Ā¼ cups cooked black beans 97
1 onion, grated 15
50g/Ā½ cup oats, ground to a powder in a blender 63
salt and lots of freshly ground pepper 0
1 tsp smoked paprika 2
1 clove garlic, crushed 1

Total calories per serving: 180

Method: Put all the ingredients in a food processor and blend until smoothish. Form the mixture into three patties. At this stage the mixture looks fairly pale:

Black bean patties before cooking
Refrigerate the patties until needed, then fry in oil for about five minutes on each side, until warmed through. Now they should be properly black.

If you add two eggs and three mushrooms fried in a teaspoon of fat per person, you will have made yourself a respectable brunch for 350 calories.

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