Black Beans "Meatless Balls" and Book Review

After I tried Tempeh Meatballs I wanted to try bean balls too. So one fine evening when I was deciding what to make for diner I thought lets make bean balls and throw that in sauce along with  vegetables and boiled pasta and my diner will be done. And it was exactly as per planned happen. You can fry, baked, shallow fry this balls but I use my paniyaram pan to cook this. I didn't add any egg in it so it was soft but if you want you can add egg and make it.

When I was going thru books  from Blogging for Books , this is the first book catches my eyes, because its based on Tabasco sauce and I am a lover of spicy food. The book is by Barbara Hunter.

In my daily life Tabasco goes in every thing. Little drops of that sauce makes wonder in food. So I choose this book and when I got it in mail about two months ago, because of my hectic schedule I didn't get any time to post this recipe which I specially made it to use that sauce and believe me, that sauce added a punch to this recipe. So I was going thru recipes and I cut down meat and sea food recipes but my favorite one was Nacho with Mushrooms catches my attention. So that's goes to my to do list.

But I was making this "meatballs" and I use sauce in my recipe.

“I received this book from Blogging for Books for this review.”

Ingredients :

4 cups cooked black beans, rinsed and well drained
1 cup Bob’s Red Mill Gluten Free Quick Cooking Oats
1 cup walnuts
2 medium carrots
1 medium onion
1 tsp fennel seeds
5-6 drops of Tabasco Sauce or as per your taste
3 cloves garlic
1 tsp paprika powder
½ tbs kosher salt
½ cup chopped parsley leaves

Method : 

In a food processor, chop black beans to small chunks but do not puree. Transfer the chopped black beans into a large mixing bowl. Add oats and mix briefly. Set aside.

Finely chop walnuts, carrots, onion, fennel seeds, garlic in food processor. Stir the mixture into the black bean-oat batter. Mix in the rest of ingredients along with Tabasco sauce  and combine well.

Cover the mixing bowl with lid or plastic wrap and let it chill in refrigerator for at least on hour.
Remove the mixing bowl from refrigerator. Make balls and keep it aside. At this stage you can fry it or bake it. I took out my paniyaram pan, add  dot of oil in all the holes. and slide single ball in each of the hall. 

Cook it on all side and take it out. 

You can add this in pasta sauce and served over spaghetti just like meatballs and pasta. or eat it as it is with  a marinara sauce on side. 

I add it in my sauce and vegetables mixture and serve it over pasta. 

Hearth and Soul Blog Hop: July 3rd week - Zesty South Indian Kitchen