Main Dishes
Kidney bean meatless balls
These clever vegetarian Kidney bean meatless balls replace meat with kidney beans. Cook them in a smoky, herby tomato sauce and serve with plenty of crusty bread for dunking.
Ingredients
For the meatless balls
- 400g tin red kidney beans, drained and rinsed
- 50g/1¾oz fresh white breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- 1 large free-range egg yolk
- generous pinch cayenne pepper
- 1–2 tbsp extra virgin olive oil
- freshly ground black pepper
For the sauce
- 400g tin chopped tomatoes
- ½ tsp hot smoked paprika
- ½ tsp caster sugar
- 2 tbsp extra virgin olive oil
- 2 heaped tbsp basil, plus extra to garnish (or whatever herbs you have)
To serve
- crusty bread
Method for Kidney bean meatless balls
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Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls.
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Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed.
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Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil.
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Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread.
Kidney bean meatless balls