Pinto Bean Breakfast Sausage Patties

So, I wanted to try to make my own vegan sausage and since I have a bunch of pinto beans I decided to try to make pinto bean sausage.  This pinto bean sausage is also gluten-free. I am pretty pleased with how it came out!  I think marinating the cooked beans in the spices the way I did really helped to give it a savory sausage flavor. I looked up some recipes online to get inspiration and ideas, but the recipe is my own creation.  I wanted to get the basics down so if I want to make it again I can look at what I did this time for guidance.  All amounts here are rough estimates:

Ingredients:
2 cups pinto beans (garlic powder and paprika and cilantro)
between 1/3-1/2 cup chickpea flour
rosemary to taste
ground sage to taste
pepper to taste
red pepper flakes to taste
oregano to taste
tarragon (I used only a very small amt) to taste
2 diced garlic
1/2 diced onion
5 pieces diced rehydrated porcini mushroom (suggest try substituting portobello or other mushroom type of you don't have porcini)

Directions:
1. Cook dried pinto beans in water until soft, at least an hour with garlic powder, paprika, and cilantro and porcini broth. Save some bean broth and store pinto beans in container with bean broth and spices.  Let cool in fridge.

2. Microwave water in bowl 1 min. Put dried porcini mushrooms in the water.  Dice garlic and onion (I used frozen diced onion).  After porcini mushrooms have hydrated, dice porcini mushrooms.

3. Cook diced onion, garlic, and porcini mushroom in olive oil, later pour in porcini mushroom broth (liquid from rehydrated porcini mushrooms).

4. Place pinto beans in blender with fork to reduce liquid (it's fine if some liquid is included--this will be absorbed later). Mash pinto beans in blender (other recipes say not to do this and mash by hand but I did not feel like doing that).  Combine with chickpea flour, and cooked diced onion, garlic, and mushroom mix either by hand or with blender.

5. Remove mixture from blender.  Let set to give chickpea flour time to absorb liquid.  Shape into patties and cook on skillet on low to medium heat with lid, flipping after every 5-10 min.  This is intended to help cook the patty all the way through.  At the end you can turn the heat up to medium high or high to get the outside to the desired brownness.