Mexican bean balls in a spicy-sweet sauce

These red kidney bean balls in sauce are fantastic serve with rice and topped with some grated cheese.

Mexican Bean Balls in Spicy-Sweet sauce (serves 2-3)

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Bean balls
400g tin of Red Kidney Beans, drained.
2 heaped tablespoons of breadcrumbs
1 egg
5 spring onions
1 tsp dried oregano

Sauce
1 garlic clove, crushed
1 onion, finely chopped
400g passata
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.

Vegetarian Jambalaya

This is a really tasty recipe that’s easy to throw together and full of big flavours.

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Veggie Jambalaya (serves 4)

1 finely chopped onion
2 finely chopped garlic cloves
1 red pepper, deseeded and chopped into small pieces
2 celery sticks, finely diced
1 chilli, deseeded and finely chopped
A splash of oil
350g long grain rice
1 tsp chilli powder
3 heaped tbsp tomato purée
2 tsp dried thyme
½ tsp paprika
½ tsp cayenne pepper
900ml vegetable stock

Optional but recommended
Some diced sweet potato or butternut squash
One tin of red kidney beans, drained

1. Heat a splash of oil and cook the onion, garlic, pepper, celery and chilli in a frying pan. Cook for around 5 minutes until softened.

2. Add the rice to the frying pan, along with chilli powder and tomato purée and cook for 2 minutes.

3. Add the dried thyme, paprika and cayenne pepper and the stock. Add the diced Squash/sweet potato and red kidney beans. Bring to the boil.

4. Reduce the heat to low and simmer for 20 minutes with the pan lid on. Stir occasionally.