Pulse Charcuterie with Pinto Beans

Yield: approximately 12 servings

10 Tablespoons
7 Tablespoons
1 Tablespoon
1 Tablespoon
1 teaspoon
½ teaspoon
½ cup
½ cup

Eco-Cuisine "Beef-Style" Seitan Quick Mix
Unbleached white flour
Barbecue Spice blend
Smoked Paprika
Nutritional Yeast
Cooked or canned pinto beans, drained
Beet juice from cooked or canned beets or plain water

In a mixing bowl, combine Seitan Quick Mix, unbleached white flour, barbecue spice, smoked paprika, nutritional yeast, and salt until evenly dispersed. Add drained beans and, using a paddle on the mixer, mix to incorporate into dry mix.  Let set 10 minutes.  Add beet juice or water and mix on low to medium speed until all dry ingredients have been absorbed and a dough forms (about 2 minutes).  Press protein into a lightly oiled 6"x 3-3/8"x 2-1/2" loaf pan and cover with plastic wrap OR roll mixture tightly in plastic wrap and then roll again in aluminum foil.  Steam over boiling water until internal temperature reaches 180 degrees F. Slice and serve with toast.