blog banner with dark green

Spicy Bean Balls with spaghetti & Charlotte’s Tomato Sauce

This recipe is taken from the new Honeybuns All Day Cook Book  by Emma Goss-Custard.

spicy Bean Balls and spaghetti

The spicy bean balls and tomato sauce are knock-outs in terms of flavour. Believing in honesty being the best policy, I’m not sure that homemade gluten free spaghetti necessarily warrants the effort involved. From our experience it’s extremely hard to create something that doesn’t break off into shorter sections. We rate Heinz gluten free spaghetti, which is widely available.

MAKES 16 - 20 balls

FREE FROM GLUTEN / DAIRY / NUTS

VEGAN

Spicy Bean Balls

1 tbsp rapeseed oil

2 cloves garlic, finely chopped

1 onion, finely chopped

140g red peppers, finely chopped

400g tinned butter beans, rinsed and drained

400g tinned black eyed beans, rinsed and drained

1 red chilli, finely chopped

1 tsp cumin seeds, toasted

3 tbsp pumpkin seeds, toasted

½ tsp salt

2 tsp cracked black pepper

25g gluten free oats

1 tsp chilli flakes

½ tsp chilli powder

2 tbsp of curly or flat leaf parsley, chopped

200g tinned kidney beans, rinsed, drained and lightly mashed

Gluten free flour, for dusting

Spaghetti

4 servings of shop bought gluten free spaghetti.
Serving size as per packet guidelines

Finishing

Batch of Charlotte’s Tomato Sauce

Preheat the oven to 180°C / Gas 4.

Line a baking sheet with baking parchment.

Warm 1 tablespoon of rapeseed oil in a frying pan on a medium heat. Add the garlic, onion and red peppers and fry until softened. This will take 4-5 minutes. Remove from the heat and set aside.

Place all the Spicy Bean Ball ingredients, except the kidney beans, into a food processor and blitz for up to 30 seconds until everything is finely chopped, but not pulverized. You’re aiming for some texture. Decant this mixture into a mixing bowl and then add the lightly mashed kidney beans and mix in gently with a fork.

Dust your hands with flour and shape the mixture into golf ball sized balls.

Evenly space the balls on the baking sheet and bake for 12 minutes until they are golden brown in colour.

Whilst the balls are in the oven, prepare the spaghetti as per the instructions on the packet. Towards the end of the spaghetti and bean ball cooking time, warm Charlotte’s Tomato Sauce in a pan on a medium heat for 4-5 minutes.

Dish out the spaghetti, place the bean balls on top and spoon over the sauce.

STORE Bean Balls keep in the fridge for 3 days. Can be frozen.

TIP The Bean Balls also work really well served with houmous and a salad if you’re after a lighter bite

Honeybuns All Day cook book

This recipe is from Honeybuns All Day Cook Book by Emma Goss-Custard, published by Honeybee Books. 

Comments

x

Sign in below to manage your account and view your order history:

If you can't remember your password, please enter your email address below and we will send you a new one: