It is raining here today and a perfect time to be in my kitchen. I came across this for Bean 'Meat' Balls in my readings and knew my family would love it.
A simple dish with so much flavour and potential for many different meal ideas.
Today we will enjoy it for our supper in a 'Meat' Ball Sub. (see photo at the bottom)
You can serve these over your favorite rice dish or pasta, or just some lightly dressed cabbage. Whatever way you serve this it will be 'just the right thing' for you and your family or friends.
Bean "Meat" Balls
The ingredients you will need.
Mushrooms, onions and garlic are sautéed and cooling.
Kidney Beans and parsley are processed and mushroom mixture added and blended.
Bread crumbs and parmesan are mixed in.
The mixture is shaped into 'meat' balls.
Baked and smelling amazing.
Serve in a bun with some melted cheese and some caramelized onion and tomato mixture.
This makes a great lunch or supper.
Bean “Meat” Balls Recipe
2 Tbsp. Olive Oil
1 medium onion, chopped
2 cloves garlic, grated
2 cups sliced mushrooms
1 tsp. ground pepper
1/4 tsp. salt
15 oz. can Kidney beans, drained
1/2 cup chopped parsley
3/4 cup finely chopped walnuts (or your favorite nuts)
1/2 cup Whole Wheat bread crumbs
1/4 cup grated Parmesan cheese
2-4 drops of liquid smoke (optional)
Directions
Preheat broiler. Warm 1 tablespoon of the oil in a large sauce pan and cook the onions until soft, about 5 minutes. Add the grated garlic, mushrooms, pepper and salt and cook, stirring occasionally, until mushrooms are browned and most moisture has evaporated.
Take pan off the heat and let mushrooms cool a bit. Meanwhile empty the beans into the bowl of a food processor and puree until quite smooth add liquid smoke (if using). Add the parsley, the walnuts and the cooled mushroom mixture and process a little more, but leave them just a little chunky. Transfer the mixture to a bowl, work in the bread crumbs and parmesan and refrigerate for 30 to 1 hour to firm up.
With a small ice cream scoop or damp hands form small (about 1 to 1-1/2 inch) balls. Place bean balls on a rimmed baking sheet and broil on all sides until browned and heated through – about 10 minutes total.
Take pan off the heat and let mushrooms cool a bit. Meanwhile empty the beans into the bowl of a food processor and puree until quite smooth add liquid smoke (if using). Add the parsley, the walnuts and the cooled mushroom mixture and process a little more, but leave them just a little chunky. Transfer the mixture to a bowl, work in the bread crumbs and parmesan and refrigerate for 30 to 1 hour to firm up.
With a small ice cream scoop or damp hands form small (about 1 to 1-1/2 inch) balls. Place bean balls on a rimmed baking sheet and broil on all sides until browned and heated through – about 10 minutes total.
Recipe created especially for The Dr. Oz Show by food stylist, Ulli Stachl.
Sell your cleverness and buy bewilderment! Cleverness is opinion; bewilderment is vision.
-RUMI
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