GET IT? Full off beans? The saying is full of beans, but because my belly is full from beans…I’m full.off.beans!
You missed me, I know.
It has been a very long time since I’ve shared one of my own recipes with you guys, and I have missed doing it so much! These past couple of weeks have been quite dine out heavy, which was great in the beginning because I LOVE a good restaurant, but (cue first world problems) after a while, I really started to feel a bit yucky inside and craved some home made food. It probably didn’t help that I kept picking the greasiest, richest, sauciest options, but it’s not my fault that the life of gluttony chose me. Sooooo, because I have spent so much time out of the kitchen, I am incredibly excited to get back into creating even tastier food inventions.
Today’s creation is a shockingly good bean balls recipe that is über cheap to make, and 100% veggie (unless you wanna cheat with some sexy parmesan). Recently, I’ve been thinking a lot about how daily meat consumption is not great for me, nor the environment. The demand for meat is so high that the industry is suffering, and while organic options are available, it’s so expensive that I’d be dead broke if I had to buy it daily.
Now, as is the case with everything that you’re pretty much addicted to, cutting back is a lot easier said than done – particularly when you live in a meat-loving African household. Therefore, I have decided to start sneakily introducing meatless nights with food that looks almost identical to meat – hence the bean balls. The plan is to gradually increase veggie nights, but make them so tasty, that my family will be whipped in no time.
Although bean balls are typically made from red kidney beans, I wanted to switch things up and use one of my favourite legumes instead – cannellini beans. They’re a rich source of protein, and have a fantastic amount of antioxidants, iron, fibre, vitamin K, and well, the list goes on really, but most importantly, THEY TASTE AMAZING! Mmmm, they’re buttery, creamy, but still have a great bite to them :).
Beee-Teee-Double-Yewwww (btw)…Meatballs can be paired with almost any side dish, and these bean clones are no different. Have a go at making them, and let me know what you think!
p.s. I’m so sorry that I don’t have any pictures of the prep stages to help, but I got so engrossed in rolling the cute little balls that I forgot to take pictures throughout. SorrAAAAyyyyyyyyy!!!
Recipe for Bean Balls (Serves 6)
2 cans cannellini beans (drained and washed, 235g each)
50g. button mushrooms
1 cup finely blended oats
2 tbsp. fresh parsley, finely chopped
1 red onion, finely chopped
2 cloves garlic, minced
½ tsp. chilli flakes
¼ tsp. ground black pepper
¼ tsp. sea salt
½ tsp. fresh oregano, finely chopped
(if you want to have a meat free meal but want to cheat with a bit of cheesy glory, then add 2 tbsp. grated parmesan to bean ball mixture)
- Combine oats, 1 tbsp. parsley, ¼ tsp. oregano, chilli flakes and sea salt in a medium bowl, then mix well.
- Place the mushrooms into a blender and pulse. You don’t want them to become mushy, but just finely blitzed. To ensure this, count to three while blending, then stop.
- Heat olive oil in a medium sized pan, before adding the onions, garlic, remaining oregano, and parsley. Fry on a low heat for 10 minutes, or until the onions become tender. Stir regularly.
- Add mushrooms and cook on for 5 minutes before adding beans. Cook on low heat for 10 minutes. Once this is done, leave to cool.
- Combine the beans with the oat mix. Add egg, and mix well until it becomes a big, thick, dough-like ball. Shape the mixture into balls, approx. 1 tbsp. each.
- Fry balls for 5 minutes on each side, making sure that you continuously rotate the pan in circular motions to make sure that the balls are cooked on all sides.
- YAAAAS, BEAN POWER!