Kidney bean meatballs in Spanish garlic sauce
Spain on a Fork · ♥ 1.2K likes · 15.6K views · 8 min video
Read about kidney beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 440 g red kidney beans
Drain a 15 and a half ounce can of red kidney beans into a colander, rinse them under water and shake off the excess.
Transfer the beans to a large bowl and push down on them with a potato masher or a large fork until well mashed.
- 40 g plain bread crumbs
- 1 whole egg
Add a third of a cup of plain bread crumbs and crack in one large egg.
- 1 whole shallot
- 1 cloves garlic
- 1 whole carrot
- 8 g chopped fresh parsley
Add one finely chopped shallot, one finely grated clove of garlic, one small peeled carrot finely grated and two tablespoons of chopped fresh parsley.
- 1¼ g sweet smoked Spanish paprika
- 1½ g ground cumin
- sea salt
- freshly cracked black pepper
Add half a teaspoon of sweet smoked Spanish paprika and half a teaspoon of ground cumin, season with sea salt and freshly cracked black pepper, and mix until well combined.
Push down on the mixture until it has a paste-like texture, so everything is well bound and the meatballs do not break apart while cooking.
Grab a spoonful of the mixture, squeeze it in your hands and shape it into a ball about the size of a golf ball.
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with a quarter cup of extra virgin olive oil.
Once the oil is hot add the meatballs in a single layer, evenly spaced, and cook 7 to 8 minutes until golden fried all around, turning them about every minute; then remove and set aside.
- 4 cloves garlic
- 8 g all purpose flour
In the same pan at the same heat add four roughly chopped cloves of garlic and mix continuously 15 to 30 seconds until fragrant, without browning it.
- 120 ml dry white wine
Add one tablespoon of all purpose flour and keep mixing 1 to 2 minutes to cook off the raw flour so it does not overpower the sauce.
- ½ g dried thyme
Add half a cup of dry white wine and half a teaspoon of dried thyme, season with sea salt and black pepper, mix and simmer about 3 minutes until the alcohol has cooked off.
- 240 ml vegetable broth
Add one cup of vegetable broth and keep mixing 3 to 4 minutes until the sauce is slightly creamy.
Add the meatballs back in a single layer and flip them gently so they are all coated in the sauce.
- 55 g frozen peas
Add a third of a cup of frozen peas, spread them evenly and simmer another 2 to 3 minutes until the peas are tender and the meatballs have absorbed the flavours.
- chopped fresh parsley
Off the heat, transfer the meatballs to a serving dish, top them with the garlic sauce and sprinkle with chopped fresh parsley.
Serving and tasting