Oat & Kidney Bean Balls | Gluten Free & Vegan | Print

Ingredients:

For the Bean Balls:

1 1/2 tbsp olive oil

1/2 onion

1 clove of garlic

1 can kidney beans

1/2 cup rolled oats

1 tbsp tomato paste

1 tsp oregano

1 tsp basil

salt - a pinch

pepper - a pinch

For the Tomato Sauce:

1 tbsp olive oil

1 onion

2 cloves of garlic

1 tin tomatoes

1/2 tbsp basil

salt - a pinch

pepper - a pinch

Method:

For the Bean Balls:

Sauté 1/2 onion and 1 clove of garlic in 1/2 of olive oil. Set aside.

Put 1 can of strained kidney beans in a bowl and mash with fork.

Add the sautéed onion-garlic mixture, rolled oats, tomato paste, oregano, basil, olive oil, and salt & pepper. Mix well.

Use hands to form 12 bean balls.

In a frying pan, heat olive oil and fry the bean balls for 7 mins (3 - 3 1/2 minutes per side). Set aside.

For the Tomato Sauce:

In a saucepan, sauté onion and garlic in 1 tbsp of olive oil.

Add 1 tin of tomatoes, basil, and salt & pepper to taste.

Simmer for 20 minutes.

Serve the bean balls and tomato sauce on top of rice, top it off with basil, and enjoy!