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Kidney bean meatballs

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Ingredients for 4 servings:

  • 1 can kidney beans, approx. 400 g
  • 1 large onion(s)
  • 150 g mushrooms
  • 2 garlic cloves
  • 1 tbsp tomato paste
  • 3 tbsp parsley, chopped
  • salt and pepper
  • Thyme
  • Coriander powder
  • Cumin powder
  • oil
  • some flour to bind

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan, vegetarian

Drain the kidney beans thoroughly in a sieve. Finely chop the mushrooms and finely dice the onion. Sauté both in a pan with a little oil. Press or finely chop the garlic and add it. Mash the drained kidney beans with a potato masher. Mix the mushroom and onion mixture with the kidney beans. Stir in the tomato paste and parsley. Season the mixture generously with the herbs and spices and add a little flour. Form 4 to 6 meatballs and coat them in flour. Heat a little oil in a non-stick pan. Fry the meatballs for about 3 to 4 minutes on each side.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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