Recipe of the Week

Veggie Black Bean Balls

black bean balls

This week, we’re sharing a recipe for delicious black bean ‘meatballs’, our twist on a traditional black-bean cake. They’re versatile enough to eat for breakfast, lunch, or dinner and of course they’re great for snacking, right out of the fridge.

Happy cooking,
Chrissi and Jim

• 2 cups black beans, cooked
• 2 eggs
• 1 cup sour cream
*1/2 cup Prima’s extra virgin olive oil( jalapeno,smoked chili,garlic are suggested types)
• 2 tbsp. grated Parmesan
• 3 cloves garlic, minced
• 2 tbsp. chopped cilantro
• 1 cup breadcrumbs

Preheat the oven to 375, and line or grease a baking sheet. Pulverize the beans in a food processor. Add the eggs, sour cream or yogurt, cilantro, salt, pepper,garlic, and breadcrumbs to the beans. Drizzle olive to desired texture.Stir well. Roll the mixture into balls, adding extra breadcrumbs if they don’t stick together well. Bake the meatballs for about 25 minutes, and turn them over at least once while they’re in the oven.

Serve with salsa, guacamole, sour cream or greek yogurt, and fresh tortillas. Salt and pepper to taste. We like them with eggs for brunch, or on a bed of lettuce for lunch or dinner.

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