A delicious vegan and gluten free meatless bean ball recipe that is perfect as a canape for party season! Make ahead and heat as needed!
- 800 g Kidney Beans drained (2x 400g tins)
- 1 small red onion finely chopped
- 3 Tbsp dried cranberries finely chopped
- 3 cloves garlic finely chopped
- 2 tsp smoked paprika
- 1 tsp cinnamon
- 2 tsp oregano
- 1 tsp cumin
- 4 tsp ground linseed mixed with 3 teaspoons of water
- 3 Tbsp olive oil
- Salt & Pepper to taste
- 400 g tin of chopped or crushed tomatoes 1 tin
- 3 cloves garlic
- 1 small chilli optional!
- 1 tsp oregano
- 1 tsp cumin
- ½ tsp cinnamon
- 1 tbsp olive oil
- Salt, Pepper & a little sugar if needed
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In a large frying pan, sweat the onion & garlic in a pan with a tablespoon of olive oil
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Add all the herbs & spices & let them sizzle to activate their flavours for a second
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Add the drained kidney beans & cranberries & cook for a few minutes until the beans start to fall apart a bit.
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With a masher or back of a fork, mash the beans to form a thick, chunky paste.
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Season with salt & pepper & let the mixture cool a bit.
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Mix the ground linseed with the water & allow to form a thick gel.
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Mix the linseed mix in with the kidney bean mixture (this is the binding agent!)
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Roll into walnut sized balls, then baste with some olive oil.
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At this stage you can either put the balls into the fridge, or into the freezer until ready to use them.
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When ready to cook, heat the oven to 180c/Gas Mark 6
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Put the balls on an oven proof tray & cook for around 15 minutes (longer if from frozen) until slightly crisped on the outside.
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Sweat the garlic in some olive oil & add the spices
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Add the tomatoes & cook down until reduced.
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Season with salt & pepper & if needed, add some sugar to taste.
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Let cool a little, then blend until smooth
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Serve the spicy bean balls on a platter with the sauce to dip it in.