For the Wellington:

Ingredients Weight Measure
Dried black beansx09 14 oz.
Red onion, small dice 8 oz.
Salt 1 tsp.
Water 2 qt.
Clarified butter 4 oz.
Button mushrooms, thick sliced 24 oz.
Crushed garlic9x 1 Tbsp.
Sherry 8 oz.
TABASCO® brand Garlic Pepper Sauce 2 oz.
Fresh white breadcrumbs 7 oz.
Frozen puff pastry dough squares, 6"x6", thawed 12 ea.
Egg wash 4 oz.

For the Sauce:

Ingredients Weight Measure
Red peppers, small dice 16 oz.
White winex09 24 oz.
TABASCO® brand Original Red Sauce 4 oz.
Diced shallotsx09 3 oz.
Saltx09 1 Tbsp.
White onion, small dice 2 oz.
White vinegarx09 2 oz.
Whole butter 2 oz.
Trimmed scallions, for garnish 24 ea.


  1. To prepare Wellington, cook the beans and onions in the salted water for 1-1/2 hours or until beans are tender.
  2. Strain and cool the beans. Reserve.
  3. Sauté the mushrooms in the clarified butter until golden, and then add the garlic.
  4. Deglaze the pan with the sherry and TABASCO® Garlic Pepper Sauce.
  5. Reduce the liquid by 1/4.
  6. Fold in the breadcrumbs and cool.
  7. Pulse half the bean mix and half the mushroom mix in a food processor until lentil-sized chunks are formed.
  8. Fold the bean and mushroom mixtures together.
  9. Separate the mixture into 12 equal balls of weight.
  10. Flatten each ball into about 1"-thick patties.
  11. Wrap each patty in a thawed puff square and seal the bottom edges with egg wash.
  12. Bake in a 425°F convection oven for 15 minutes or until golden brown.
  13. To create the Sauce, place all the sauce ingredients, except the whole butter and scallions, in a medium-sized saucepan on a high flame and reduce by half.
  14. Remove sauce from heat and let stand 1 minute.
  15. Fold in whole butter to complete the sauce.
  16. For each serving, place 2 fl. oz. sauce in the middle of a round white plate.
  17. Cut the Wellington in half and stack it on the sauce.
  18. Finish with two cleaned and trimmed scallions.

Yield: 12 servings

This is a dish that uses very common ingredients and is fairly economical. It is easy to make, delicious and has a very pleasant eye appeal. These factors lead to low food cost and high customer satisfaction. All this, with just the right heat from the TABASCO® line of foodservice pepper sauces, makes a nice package. I serve this at the club as a vegetarian special, and the members love it—even the meat eaters. - Jeff Parker, Winner Professional Division, 2001 TABASCO® Brand Hottest Chef Contest.