Wednesday, June 2, 2010

Regina (Pinto) Bean Balls 6/2

I've been on the quest for the perfect vegan bean balls for a while, but it only became a priority when I moved away from Trader Joe's, to a land nearly absent of meat analogs. So, I bookmarked this recipe from Matt, but was again delayed by a search for pinto beans. Alas, they're called regina beans in Argentina!

Ingredients (for 4 servings):

  • 30-0z cooked pinto beans,

  • 1 carrot, minced (or processed)

  • A big handful of fresh parsley, minced (or processed)

  • 1 clove garlic, minced (or processed)

  • 1/2 cup whole wheat breadcrumbs

  • 1 Tbsp olive oil or canola oil

  • 1-2 Tbsp your favorite Italian seasoning (basil, oregano, garlic, salt, etc)

  • salt and pepper

Preheat oven to 375 degrees Fahrenheit. In a large bowl, combine carrot, parsley, garlic, Italian seasoning, bread crumbs, oil, and beans. Mash with a potato masher (or use a food processor) until the mixture is sticky and relatively homogeneous. Season with salt and pepper to taste.

Form the bean mixture into 1-inch balls and align on a cookie sheet. Bake for about 20 minutes, turning once midway through, until the bean balls are nicely browned all over. Serve over pasta or on sub rolls.

Comments: Pasta or sub rolls are my dream! I tried these plain, and with a bit of tomato sauce. The mix came together a bit moist, so I needed extra bread crumbs, otherwise they were good, though fragile.

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