Black beans are a cultural classic for us Brazilians, but just because it’s a classic doesn’t mean we have to eat it the same way every time, right? These vegan “meatballs” are the perfect recipe for you to innovate in the kitchen, caring for your health and without needing much time. Did you know that pulses [like beans, lentils, and peas] are not only an excellent source of protein, but can also increase energy, help manage sugar levels, and even help prevent certain cancers? Save this lovely recipe and try it asap!
Recipe courtesy of Flavia Machioni, on Instagram @flaviamachioni.
Makes up to 8 mini meatballs
- 1 cup black beans cooked until soft
- 2 tbsp chopped onions
- 1 tsp dried parsley
- 1/3 tsp salt
- 1 tbsp oat flour
- Optional: olive oil
- Blend or process your cooked black beans until they look like a puree (if you want, leave some whole beans for texture!) Mix the chopped onions, dried parsley, salt and oat flour until it’s well combined.
- Portion the dough into 7-8 balls. With your hands, shape them to make them even. Place it on a baking sheet. Drizzle a bit of olive oil on top. Bake it in a 200 celsius (~400 Fahrenheit) oven for about 10-15 minutes.
- You can also freeze it (raw or baked).