Spanish-Style Kidney Bean "Meatballs" in Garlic Sauce
Spanish-Style Kidney Bean "Meatballs" in Garlic Sauce
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These Kidney Bean Meatballs in Garlic Sauce are filled with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them as a tapas appetizer or even as a main course, over some white rice or pasta for a complete and delicious meal.

INGREDIENTS

FOR THE KIDNEY BEAN MEATBALLS

  • 1 can kidney beans 15.5 oz / 440 grams
  • 1/3 cup bread crumbs 40 grams
  • 1 large egg
  • 1 shallot
  • 1 clove garlic
  • 1 carrot
  • 2 tbsp chopped fresh parsley 8 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1/2 tsp ground cumin 1.50 grams
  • sea salt & black pepper

FOR THE GARLIC SAUCE

  • 4 cloves garlic
  • 1 tbsp all purpose flour 8 grams
  • 1/2 cup dry white wine 120 ml
  • 1/2 tsp dried thyme .50 grams
  • 1 cup vegetable broth 240 ml
  • 1/3 cup frozen peas 55 grams
  • sea salt & black pepper

EXTRAS

  • 1/4 cup extra virgin olive oil 60 ml
  • handful chopped fresh parsley

DIRECTIONS

  1. Drain the can of kidney beans into a colander and rinse the beans under water, then shake off any excess water, transfer the beans into a large bowl and using a potato masher or a large fork, mash down on the beans until they are well mashed
  2. Once the beans are well mashed, add in the bread crumbs, crack in the egg, add in the shallot finely chopped, finely grate in the garlic, finely grate in the carrot (peeled), add in the chopped parsley, sweet smoked Spanish paprika and ground cumin, then season with sea salt & black pepper and mix everything together until well mixed, then push down on the mixture until you end up with a paste-like texture
  3. To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball, you should get 10 to 12 meatballs from this recipe
  4. Heat a large fry pan with a medium heat and add in the olive oil
  5. After a couple of minutes add in the kidney bean meatballs, all in a single layer, cook for 7 to 8 minutes or until golden fried all around, then remove them from the pan and set aside
  6. Using the same pan with the same heat, add in 4 cloves garlic finely chopped, mix continuously, after 15 to 20 seconds, add in the flour, continue to mix together, after 2 minutes add in the white wine, dried thyme and season with sea salt & black pepper, mix together and simmer, after 3 minutes add in the vegetable broth, mix continuously for 3 to 4 minutes or until you get a slightly creamy sauce
  7. Once you get a slightly creamy sauce, add the kidney bean meatballs back into the pan, all in a single layer, then add in the frozen peas, making sure to evenly spread them around, simmer for 2 to 3 minutes or until the peas are tender
  8. Transfer the kidney bean meatballs into serving dishes, top off wth the garlic sauce and sprinkle with chopped fresh parsley, serve at once, enjoy!

 

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