Bean Balls With A Spicy Red Pepper Sauce And Coriander Pesto
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.
Feeds
4People
Preparation time
80Min.
Difficulty
intermediate
Ingredients
- Bean Balls
- 1 x 400 g red kidney beans, drained
- 125 ml rolled oats
- ½ red onion, finely chopped
- 5 ml Robertsons 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
- salt
- Robertsons Black Pepper
- 30 ml canola oil
- Spicy Sauce
- 15 ml olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red pepper, cubed
- salt
- Robertsons Black Pepper
- 10 ml smoked paprika
- 5 ml Robertsons crushed chillies
- 5 ml Robertsons Origanum
- 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
- salt
- Robertsons Black Pepper
Preparation method
- Bean Balls
- Dry the beans with paper towel, put them in a large bowl and mash them roughly with a fork.
- Blend half the oats to a rough powder, and keep the remaining whole. Add this all to the bowl with the beans.
- 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.
- Mix everything together well then shape them into golf-size balls and refrigerate for at least 20 minutes.
- 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
- 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.
- 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.
- Add the bean-balls on top, put the lid on, and simmer for a further 15 minutes, or until the meatballs have cooked through.
- Coriander Pesto
- Put all the ingredients into a blender or food processor. Blend until just slightly chunky. Adjust seasoning to your taste.
- Serve the bean-balls hot in their sauce, drizzle over coriander pesto.
- Optionally serve with pasta and grated parmesan.
Nutrition
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