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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

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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

ungrouped
Bean Balls:
1 x 400 g red kidney beans, drained
125 ml rolled oats
½ red onion, finely chopped
2 cloves garlic, minced
5 ml Robertsons Origanum
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

ungrouped
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 meatballs, 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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