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Preheat oven to 350F.
In a food processor, combine the wheat gluten flour, tapioca flour, paprika, whole and ground fennel seed, onion powder, garlic powder, crushed red pepper, cayenne, salt and black pepper. Pulse to mix.
In a medium bowl, coarsely mash the beans, then add them to the food processor. Pour in the water, soy sauce, and 2 Tbl of the oil and process until well mixed.
Shape the mixture into thin logs and wrap each with foil. Arrange the foil-wrapped logs in the baking pan and add 1/4 inch of water to the pan. Cover tightly with foil and bake for 45 minutes.
Remove the logs from the pan and unwrap them. Heat the remaining 1 Tbl. of oil in a large skillet over medium heat. Add the sausages and cook until browned, about 4 minutes per side. If not using right away, cool the sausages to room temperature, then wrap them tightly and refrigerate for up to 3 days or freeze or several weeks.
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