Kidney Bean and Rice Balls with Sun-Dried Tomatoes and Walnuts {Vegan}

I adore healthy little bites and these tasty little bean and rice balls are packed full of protein and easy to prepare — especially is you have leftover (or canned) kidney beans and rice. They actually hold together nicely and can be fried if you please, but I prefer to bake things when possible to avoid excessive grease. They make for a nice substitute for meatballs served over a bed of hot pasta, or serve as an appetizer with homemade BBQ sauce or a spicy tomato sauce. You could also stuff the balls into pita breads or wrap in your favorite flat bread with any sauce of your liking.

Kidney Bean and Rice Balls with Sun-Dried Tomatoes and Walnuts {Vegan}

Recipe by Lisa Turner Adapted from Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized Published on May 1, 2018 Small, savory and nourishing baked rice and bean balls loaded with sun-dried tomatoes, walnuts, spices and herbs Print this recipe Ingredients: 1/3 cup sun-dried tomatoes 1/2 tablespoon ground chia seeds 1/2 tablespoon ground flax seeds 1 cup cooked kidney beans (1/3 cup dried) 1 cup cooked brown rice (1/3 cup dried) 1 small onion or shallot, minced 1/2 cup bread crumbs 1/2 cup roughly chopped walnuts 1/4 cup all-purpose or spelt flour 1 tablespoon nutritional yeast 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried red chili flakes 1/4 to 1/2 teaspoon cayenne, to taste 2 teaspoons dried basil 1 teaspoon dried oregano 1/2 to 1 teaspoon sea salt, to taste fresh cracked black pepper, to taste Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop. Meanwhile, mix the ground chia and flax seeds in 3 tablespoons of warm water and set aside to thicken — about 10 minutes. Combine the sun-dried tomatoes, chia and flax seed mixture, and the remaining ingredients in a food processor. Pulse until the mixture comes together, but take care to make sure it is not over-mixed or mushy. Test the mixture to see if a ball can be shaped. If not, pulse a few more times, adding a sprinkle of water if necessary. Transfer the mixture to a medium bowl. Line a baking sheet with parchment paper and preheat the oven to 350°. Shape the mixture into 2-inch balls and place on the prepared baking sheet. Lightly oil your hands if you find the mixture begins to stick to the palms of your hands. Bake for 20 to 25 minutes until golden brown and firm, gently shaking the pan to rotate the balls a few times throughout the baking time. Note: If you do want to fry the bean balls, add about 1/2 to 1 inch of oil to a medium heavy-bottomed saucepan over medium heat. When hot, fry the bean balls in batches, turning them often, until evenly browned. Remove from the pan with a slotted spoon and drain on paper towels. Makes about 15 bean and rice balls

Other little bites to enjoy from Lisa's Kitchen:
Coleslaw Bites with Jalape�o Dip
Baked Falafel with Lemon Tahini Sauce
Chickpea Potato Koftas with Ricotta Cheese
Roasted Cauliflower Bites with Sriracha Sauce

This is my contribution to My Legume Love Affair, #119. This long running event celebrating the glory of legumes was started by Susan, has been administered by me since February 2013, with the help of guest bloggers throughout the year. A special thanks to PJ of Seduce Your Taste Buds who is hosting the May 2018 edition.

Share this post