These red kidney bean balls in sauce are fantastic served with rice and topped with some grated cheese.
Mexican Bean Balls in Spicy-Sweet sauce (serves 2-3)
400g tin of Red Kidney Beans, drained.
2 heaped tablespoons of breadcrumbs
5 spring onions
1 tsp dried oregano
1 garlic clove, crushed
1 onion, finely chopped
1 tablespoon brown sugar
1 heaped teaspoon mild chilli powder
1 heaped teaspoon paprika
1 tablespoon chopped fresh coriander
1 large sweet potato, cut into small chunks, optional
1. Start by making the kidney bean balls. I usually cook them in the oven, but you could fry them if you prefer. If you’re baking them, preheat the oven to 180°C. In a food processor, pulse together all the ingredients for the bean balls. Roll them into walnut sized balls. Bake them in the oven for 10-12 minutes (or fry them).
2. Meanwhile, you can start making the sauce. Fry the onion and garlic in a pan until soft. Add the passata, sugar, chilli powder and paprika and stir well. For a more substantial sauce add some chopped sweet potato chunks. Cover the sauce and allow to simmer away for 20 minutes. Stir through the coriander.
3. To serve, top the cooked balls with the sauce. This is great served with rice and a topping of cheese.