Welcome! Tis time for the January International Incident Party, which the lovely Jeroxie is allowing me to post late. When I saw the theme for January was hot dogs, my heart dropped a little. Suddenly the IIP went from Iron Chef to Kitchen Impossible which made me slightly nervous. Even back in my meat eating days I wasn’t always a fan of hot dogs. In fact I got myself in quite a bit of trouble once at a Friendly’s when I decided that the entire restaurant wanted to know my true feelings for the dinner in front of me. When I got a little older I discovered a slight love for corndogs, but only if they were prepared to my specifications…luckily I had a very nice friend with a very nice deep fryer so this was possible. Part of me thought of going in that direction, but then I felt like it would almost be cheating if I posted a recipe for something I haven’t eaten in a number of years. So I started going thru all of my cookbooks, trying to see if I could find something that would work for making a vegetarian hot dog. I thought about tofu dogs, or egg salad in panko dogs, or even some seitan dogs before finally settling on Black Bean dogs. Black bean burgers were one of the first vegetarian meat substitutes I stumbled across and I was hooked from the beginning. While these aren’t the prettiest dogs on the block. they are delicious and extremely filling!
- 2 cans black beans, drained and rinsed
- 1/2 onion, diced
- 1/4 cup pickle. chopped
- 1/2 tbsp pickle juice
- 2 garlic cloves, minced
- 1 tsp parsley
- 1/4 tsp celery salt
- dash of smoked parika
- salt and pepper to taste
- 1/4 cup corn meal
- 1 tbsp olive oil, for cooking
1. Pour the beans into a blender and puree until silky, adding water if needed. Add the onion, pickle, and pickle juice and blend well. Then add the seasoning before blending again. Drain any access liquid from the blender then hand mix in the bread crumbs.
2. Form the hotdogs by placing a few tablespoons of the mixture on parchment paper and molding into a snake like shape. If you have corn shaped cornbread molds they would also work for this. Be careful using dough piping equipment to form the snakes as the mixture is very thick. Once the snakes have been formed (I made 6) place in fridge and chill for 30minutes to an hour.
3. Remove dogs from fridge. Heat the olive oil in a large skillet over medium-high heat. Carefully place the hot dogs onto the skillet leaving plenty of room between. Cook for 3minutes and then use tongs to roll the dogs in order to cook the other sides. Serve warm!
As an added bonus I used homemade bread in order to form the buns, which worked out perfectly. The hardest part of this recipe is turning the dogs so that they don’t break apart. The best way to avoid this is by making sure the dogs have chilled long enough in the fridge, and then making sure they aren’t overcrowded in the pan. If they do wind up breaking they just become Vienna Sausages…black bean style!