When you fall in love with bean-based sausages and crave Mexican flavors, this is your best friend

Chipotle pinto bean sausages with grilled corn salsa and tajín cucumber sticks

This sausage recipe is based on Jenné Caliborne's recipe but with a bit of a Mexican chorizo inspired flavor profile. It was a hot day and I needed something to use up leftovers, and something that would come together without heating the apartment too much. A while ago, José introduced me to putting tajín on various things like watermelon (mind blown) and cucumbers.

The citrus-notes and chile flakes together make a super savory accompaniment to the fresh cucumbers. I love this kind of corn salsa and the cucumbers with tajín are a super refreshing treat. Trader Joes also sells a lime/chile seasoning which is very similar to tajín or you could simply dust the cucumbers with salt, chile powder, and some lime juice to approximate the flavor.

Serves 4



1 cup cooked pinto beans, lightly mashed

1 tbsp olive oil

1 tbsp vinegar

1.5 tbsp soy sauce

1 tbsp yellow miso

1 garlic clove, minced

1/4 cup onion, minced

3 chipotle in adobo chiles, minced

1 tsp dried oregano

1/2 tsp ground cinnamon

1 pinch ground cloves

1/2 tsp ground cumin

3/4 cup vital wheat gluten

2 tbsp potato starch

1tbsp nutritional yeast

Corn salsa

2 ears of fresh corn, de-husked

1 cup tomatoes, diced

1/4 cup cilantro, minced

2 shallots, minced

2 limes, juiced



8 small cucumbers (6")

Tajín seasoning



To make the sausage, mash the beans until rather smooth but still have various textures. Add in all the other sausage ingredients and mix well - you'll likely have to mix with your hands. Cut the batter into 4 sections and use your hands to form it into a sausage shape.


Wrap each sausage in one piece of tinfoil, twisting the ends to seal. Steam the sausages in a pot with a tight-fitting lid for around 45 minutes.Remove the sausages from the heat and let cool until they can be handled and place in the fridge for 3 hours or overnight.


While the sausages steam, use a grill pan and try to char some of the corn kernels while you cook it over medium-high heat. Once the corn is charred, break the ear in half, and with a knife, cut off the kernels from the core.


Mix all the corn salsa ingredients together.


For the cucumbers, cut them into batons or various shapes and dust with some tajín over them.


To serve, slice open one of the sausages length-wise and grill the flat-side off on the grill pan you used for the corn. Then divide the corn salsa and cucumbers across the 4 plates.



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Lemony asparagus with smoky white bean sausage
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