Italian Bean Balls

2 cans Dark Red Kidney Beans, drained and rinsed
1 vegetable bouillion cube
1 small onion, diced
3 garlic cloves, diced
1 carrot, grated
1/2 apple, peeled & grated
1 tbsp olive oil
1/3 cup finely chopped walnuts
1/3 cup oat flour (i processed some whole oats to make the flour)
1/2 cup bread crumbs
1 tbsp italian seasoning blend (i use Tones)
1 tbsp basil
1 tsp salt
1/2 tsp black pepper
1 tbsp milled flax
1 flax egg

boil the kidney beans in water with the vegetable bouillion cube for about 10 minutes, just to soften them up a bit and infuse a little bit more flavor into them. when done, drain all the water out and mash them up with a potato masher. you don’t have to get too fine a mash- chunks are okay.

add the olive oil to a pan, and sautee the garlic and onion until tender and translucent. then add the grated carrot and apple. season to taste with the salt and pepper, then set aside.

if you’re like me and your walnuts are whole, then process them with a food processor. (or, if you don’t have one, use a blender. i used a Ninja)  also process the oats to make the oat flour, and the bread crumbs. (i had to use two toasted whole wheat thin bagels to make my bread crumbs) mix together the walnuts, oats, breadcrumbs, 1tbsp of flax, basil and italian seasoning.

preheat your oven to 375.

in a mixing bowl, combine the mashed kidney beans and the vegetable mix. then add the bread crumb/flour mixture and combine well, using your hands if you have to.

in a separate, small bowl make your flax egg. to do this, just add 1tbsp of milled flax to 3 tbsps of warm water, and whisk together. let it sit for 3-5 minutes so the mixture has time to gel up.

add the flax egg into your bean ball “dough” and combine, be sure to mix well.

roll into little balls, about 1 inch across, onto a baking sheet lined with parchment paper. don’t let the sides touch, but you can get them as close together as possible so you don’t have to use more than one pan. i was able to fit 54 bean balls on one pan. (6 vertical, 9 horizontal)

bake  in the oven for approximately 20 minutes. serve on top of your favorite spaghetti.

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2 Comments (+add yours?)

  1. Tammy
    Feb 21, 2012 @ 03:11:54

    Made these last night using one can of kidney beans and one can of cannellini beans – delicious!! Kids loved them too which is always a bonus ;0)

    Reply

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