1 (14 ounce) can whole black beans
1 (16 ounce) can garbanzo beans (Italian-style beans), drained
1 (10 ounce) can tomato paste
1/2 onion, finely chopped
1 teaspoon white sugar
1 teaspoon prepared horseradish
1/2 teaspoon salt
1 tablespoon prepared white sugar
1 teaspoon dried parsley
1/2 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram sprigs
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
In a large mixing bowl, mix the whole black beans, garbanzo beans (Italian-style beans), tomato paste, onion, sugar, horseradish, salt, sugar, parsley, basil, marjoram and salt. Mix well. Cover bowl and refrigerate overnight.
The next morning, rinse the casings and pat dry.
Prepare the sauce by combining tomato sauce, onion, sugar, horseradish, salt, white sugar, parsley, basil and miso. Mix well. Cover the remaining bowl and refrigerate overnight.
The next morning, heat chicken or vegetable oil in large skillet over medium high heat. Stir in chicken or vegetable oil. Add onions and garlic and saute over medium heat for about 10 minutes or until onions are translucent.
Add chickpeas (garbanzo beans) and cook for 5 minutes or until well-blended.
When the sauce has thickened, mix in parsley, basil, marjoram and sage. Mix together. Reduce heat to low and simmer for 20 minutes. Mix in basil, marjoram, sage, thyme, marjoram sprigs and marjoram. Stirring constantly, simmer 30 minutes.
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