Drain the tomato sauce off the beans and reserve on one side. Mash the beans well with a fork (having put them into a bowl first, don't leave them on the worktop, you will have a terrible mess). Allow to dry for two days and when nice and crusty, scoop out tablespoonsful of the bean mix, roll each into a thin sausage shape (you may need a little flour - extra strong is best) .... oh dear, I think I've given you the wrong recipe... hold on, I will be back
juggerlings that sounds delish. cant wait to try it. yum yum. i feel for you decota. at least your still here to tell the tale. many people would havetopped themselves
OK, I've got it now..... Drain beans as described above and mash well after two days. Add two teaspoonfuls of yellow food colouring per can of baked beans. Chop a couple of chopped spring onions and morel mushrooms and fry gently in a little oil or butter then splonk the colourfied bean mush down into the frying pan and flatten it out with the back of a large spoon. Meanwhile gently heat up the tomato sauce in a separate saucepan. You could either turn the foo not young over and cook the otherside until lightly speckled with brown burnt bits or shove the whole mix under a preheated grill, watching out that the plastic handle of your frying pan doesn't soften too much. Serve with the sauce and possibly some wholewheat bread, lightly toasted or a red onion and parsley salad.
Why thank you kind sir/siress.... anytime you need an *interesting* recipe concocted, just ask..... I am a dab hand in the kitchen, even if I do say so myself....:P