Black Bean Balls

 A recipe by Denise Evans

The spiced black bean balls in fresh tomato-based sauce can be served with zucchini noodles or fresh pasta for a delicious dinner.

Serves: 3-4

Ingredients:

1 ½ cups cooked black beans or 1 15 oz can, drained and rinsed

¾ cups gluten-free oats

½ cup diced onion

3 garlic cloves, roughly chopped

2 tbsp tomato paste

½ tbsp onion powder

1 tsp paprika

¼ tsp smoked paprika

½ tbsp chilli powder (optional)

½ tsp ground cumin

1 tsp dried oregano

Sea salt, to taste (optional)

Tomato sauce

½ cup diced onion

2 garlic cloves, minced

3 cups crushed tomatoes

¼ cup tomato paste

1 tsp dried or fresh basil

1 tsp dried or fresh oregano

1 tbsp coconut sugar

½ tsp red pepper flakes, to taste (optional)

Sea salt, to taste (optional)

Fresh basil or parsley, for garnish

Method:

Preheat oven to 200 degrees.

Mix the ball ingredients in a food processor or blender.

Form the mixture into balls (you should get about 14-16 and cook on a non-stick oven-proof skillet on medium-high heat until browned on all sides. Transfer pan to oven and bake for 20 minutes, until crispy.

While the balls are in the oven, in a separate pan, add the crushed tomatoes, tomato paste, basil, oregano, coconut sugar, red pepper flakes (if using), and sea salt (if using). Cook uncovered, for 5-7 minutes, until slightly thickened and the flavours have infused.

Add the cooked balls to the pan and coat with sauce. Serve immediately, with noodles/pasta and garnish with fresh basil or parsley.

Vegan  |  Gluten-Free  |  Dairy-Free