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Bean Balls With A Spicy Red Pepper Sauce And Coriander Pesto

Bean Balls With A Spicy Red Pepper Sauce And Coriander Pesto 
  • 4 People
  • 80 min.
  • intermediate 
These little flavour bombs are made with kidney beans and oats, then simmered in a red pepper, tomato and onion sauce lightly spiced with chilli flakes and smoked paprika. Our Knorr Tasty Soups are so versatile for making vegetarian family dinners – you get soup AND spice in one convenient sachet! Serve with fresh home-made coriander pesto. 
Ingredients

Bean Balls

  • 1 x 400 g red kidney beans, drained
  • 125 ml rolled oats
  • ½ red onion, finely chopped
  • 5 ml Robertsons oregano (origanum)
  • 2 cloves garlic, minced
  • 5 ml smoked paprika
  • 1 x 50 g sachet Knorr Tasty Hearty beef with Robertsons Steak and Chops Spice Soup
  • Robertsons atlantic sea salt, to season
  • 1 ml Robertsons black pepper, to taste
  • 30 ml canola oil

Spicy Sauce

  • 15 ml olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red pepper, cubed
  • Robertsons atlantic sea salt, to season
  • 1 ml Robertsons black pepper, to taste
  • 10 ml smoked paprika
  • 5 ml Robertsons crushed chillies
  • 5 ml Robertsons oregano (oreganum)
  • 1 x 400 g tin chopped tomatoes
  • 150 ml water

Coriander Pesto

  • 50 ml olive oil
  • 60 g coriander, roughly chopped
  • 1 garlic clove, minced
  • 20 g sunflower seeds, toasted
  • 15 ml lemon juice
  • Robertsons atlantic sea salt, to season
  • Robertsons ground black peppercorns, to taste
Cooking Method

Bean Balls

  1. Dry the beans with paper towel, put them in a large bowl and mash them roughly with a fork.

  2. Blend half the oats to a rough powder, and keep the remaining whole. Add this all to the bowl with the beans.

  3. Then add the onion, garlic, Robertsons Origanum, paprika, the contents of Knorr Tasty Hearty Beef with Robertsons Steak and Chops Spice Soup, salt and Robertsons Black Pepper.

  4. Mix everything together well then shape them into golf-size balls and refrigerate for at least 20 minutes.

  5. Heat the oil in a pan over a medium-high heat. Add the bean-balls, in batches if need be, and allow to colour on two or three sides then remove.

Spicy Sauce

  1. Heat the oil in a large pan over a medium heat. Add the onion, garlic and red pepper. Add a pinch of salt and Robertsons Black Pepper. Cook down slowly until soft, turn the heat down if it starts to catch.

  2. Once soft, add the paprika, Robertsons Crushed Chillies and Robertsons Origanum. Fry for a minute or two, until fragrant. Then add the tin of tomatoes and water. Bring to a boil, then simmer until reduced and thickened.

  3. Add the bean-balls on top, put the lid on, and simmer for a further 15 minutes, or until the bean-balls have cooked through.

Coriander Pesto

  1. Put all the ingredients into a blender or food processor. Blend until just slightly chunky. Adjust seasoning to your taste.

  2. Serve the bean-balls hot in their sauce, drizzle over coriander pesto.

  3. Optionally serve with pasta and grated parmesan.

  • Nut Free
  • Dairy Free
  • Gluten Free

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